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 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 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 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.

9- Line the bottom of your mold (Teflon or Flexipan) with the hazelnuts then add your batter and bake in the middle of the oven for 30 to 35 minutes (as usual insert a knife tip and check that it comes out clean).
Do not unmold until 1/4 hour after removing from the oven.
Serve cold or lukewarm, sliced into slices