Chocolate dipped in orange syrup with roasted and ground hazelnuts
Preheat the oven to 160 degrees Celsius.
Put the ingredients for the syrup in a saucepan and boil for 1 minute. Then let it cool down
Roast the hazelnuts in a pan with non-stick paper in the oven for 20 minutes.
Squeeze the oranges and put the juice in a large bowl. Add the oil.
Peel the hazelnuts and grind them.
Increase the oven temperature to 175 degrees Celsius.
In a bowl, sift the flour, cocoa and baking powder.
Add salt, sugar, hazelnut and stir.
Place the solids in the bowl with the juice and mix.
Place the mixture in a buttered and floured pan 34x26 cm and bake for 20 to 25 minutes.
Melt the chocolate in a baking pan and add a little cream. Pour in the hazelnuts and then place them on non-stick paper
Make holes in the surface of the hot dessert and syrup with the cold syrup.
Heat the cream in a saucepan and add the chopped white chocolate. Pour it on the dessert and let it cool.
Refrigerate for 5 hours.
Cut the pieces and place a hazelnut on each piece.
260 g of flour
10 g of baking powder
100 g hazelnuts roasted and ground
130 g of sugar
8 g vanilla sugar
30 g of cocoa powder
a pinch of salt
300 ml of orange juice (freshly pressed)
100 ml of olive oil or other vegetable oil
2 tbsp rum (optional)
For the cream:
350 ml of cream
300 g white chocolate
For the syrup:
190 ml of orange juice
120 g of sugar
15 roasted whole hazelnuts
50 g dark chocolate