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Hazelnut and chocolate cake, a refined and irresistible dessert, for a taste that remains memorable. 👌🍰😋🍫🌰🌰#cakes #noglutine #ionelaskitchen

For the sheet we need three hundred grams of ground hazelnuts or nuts, forty grams of cornstarch. We mixed everything and set aside. In a mixer bowl we used ten egg whites, approximately three hundred thirty grams of egg white, a pinch of salt. We also added two hundred grams of sweetener or sugar. When we obtained a dense meringue, we reduced the mixer speed and gently incorporated the dry ingredients. Finally, you can add a vanilla essence or whatever you like. We divided the composition into three equal parts and baked three sheets in a tray with a diameter of twenty by twenty centimeters at one hundred and eighty degrees, for about a quarter of an hour. I left them to cool, then I also prepared a delicious hazelnut cream. I used four hundred milliliters of natural whipped cream, two hundred and fifty grams of mascarpone, two tablespoons of cocoa, three tablespoons of Nutella or any hazelnut cream you have and mixed everything for two minutes at maximum speed. I also invite you to my YouTube channel, Ionela's Kitchen, with the most delicious cake recipes. Thank you! As you can see, it is prepared in a few minutes, without any hassle and can be used as a filling for cakes, tarts, eclairs or simply enjoyed in a glass. I moved on to assembling the cake. I drizzled each sheet with honey and vanilla. I added a generous layer of cream which I leveled very well and did exactly the same with the other two. I glazed with one hundred grams of melted dark chocolate and one hundred milliliters of natural whipped cream. I left the cake to soak in syrup in the refrigerator for about two hours and it is ready to be portioned and served. Hope it helps and follow me for more exquisite recipes and constant culinary inspiration.