Recipe: Hazelnut Cake and Chocolate Mayonnaise

Preparation of chocolate mayonnaise:

1 On your stove, place a saucepan filled 3/4 with water so that you can melt the chocolate in a bowl with 3 tablespoons of water.

2 When it is melted and warm 40 to 115°F (45°C), that is warm to the touch, remove from the bain-marie and incorporate the melted butter while stirring

3 Put your yolks in the bowl, stir then slowly pour your chocolate as if you were making a mayonnaise.
Preparation of the hazelnut cake:

4 Preheat the oven to 355°F (180°C) (gas mark 6)

5 Melt the butter just until lukewarm.

6 Prepare the egg yolks in a bowl then add the sugar and vanilla sugar packet and whisk (whiten).

7 Whip the egg whites until stiff peaks form and halfway through add the 0.5 oz (15g) of sugar.

8 Then add the whites to the yolks by folding, then do the same with the melted butter, then the flour and cornstarch mixture.