Recipe: Chocolate Hazelnut Snowflake Cake step by step with pictures | Handy.Recipes

Chocolate Hazelnut Snowflake Cake

Cooked Chocolate Hazelnut Snowflake Cake

Time to cook: 120 minutes

Total Servings: 10

Nutritional Value

This is a very fancy pie that makes a great centerpiece for a celebration. And how fragrant it is, it just can't be conveyed, and, moreover, the aromas begin to smell when you knead the dough, and when baked, they become twice as strong! It has a light flavor of chocolate cake, gingerbread. A slice of this pie with a hot mug of tea makes you feel like New Year is just around the corner!!! Enjoy, dear cooks!!!

Author of the recipe

Ingredients for Chocolate Hazelnut Cake "openwork snowflake":

  • Cornflour - 60 g
  • Wholemeal Flour - 65 g
  • Wheat flour / Flour - 125 g
  • Water (warm) - 75 g
  • Butter with vegetable oil (odorless) - 35 g
  • Butter (or creamy margarine) - 100 g
  • Cocoa powder - 1 tablespoon
  • Cinnamon (to taste)
  • Sesame (for decoration)
  • Vanillin (to taste)
  • Almonds (ground into flour) - 50 g
  • Walnuts - 40 g
  • Sugar - 100 g
  • Yeast (without the slide) - 1 tablespoon
  • Powdered sugar (for decoration)
  • Salt (pizza)

How to cook chocolate pecan pie "openwork snowflake" step by step with photos

Dissolve the yeast in warm water and a teaspoon of sugar, let stand for 10 minutes.

Stir in melted butter, vegetable oil and yeast.

Add sifted flour, all three kinds.

Add cocoa, cinnamon, vanilla, a pinch of salt, sugar (20g), mix and knead to a smooth dough.

Allow to rise, knead, then let it rise again.

Mill almonds into flour, pound walnuts into medium size (not into flour, just smaller pieces)

Break off a piece of dough about the size of your fist (a little smaller) and put it aside for now. Halve the rest of the dough.

Roll out one piece of dough (for cooking convenience, it is better to roll out the dough on baking paper, or, like for me, on a silicone sheet, it will be more convenient to move our snowflake on a baking sheet), sprinkle with almond flour (40 g) and sugar (50 g). Note: I rolled out about 1-1,5 cm thick plates, if you roll out thicker, the pie will be puffier, I wanted a thinner, pozhurne, so to speak.

Roll out the second piece of dough, cover the top. Roll them all together with a rolling pin.

Make snowflake-like cuts in the center of the rolled out circle, but not reaching the edges.

At the center of each triangle-beam that you make, make an extra notch.

Bend back the triangle-beam and twist the end through the hole.

Do the same with all the rayon triangles.

Roll out the pastry, sprinkle with almond flour (10g), sugar (30g) and walnuts.

Roll up and cut into slices lengthwise.

Place the pieces of dough roll in the center of the pie and gently press them together. Sprinkle with sesame seeds. Let the pie stand for a while, about 20 minutes. Bake at 180 deg. 30-40 minutes (use your stove as a guide). Let the cake cool and sprinkle with powdered sugar! Happy Holidays, you little cooks, and bon appetit!!!

Nutritional Value:

Whole Dish:
3057.6 Calories
52 g
185.3 g
297.4 g
Per Serving:
305.8 Calories
5.2 g
18.5 g
29.7 g
443.1 Calories
7.5 g
26.9 g
43.1 g

Salt, Vegetable Oil, Flour, Wheat Flour, Sugar, Walnuts, Butter, Sweet, Water, Sesame, Cinnamon, Almonds, Cocoa Powder, Yeast, Baking, Powdered sugar, Nutty, Chocolate, Vanillin, Pastry, Pies, Whole Grain Flour

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