Prep time: 40 minutes

Level: Easy

9.5″ round pan

Ingredients:

Cake:
3.5 ounces blanched hazelnuts, roasted
1/4 cup desiccated coconut
1 teaspoon instant coffee powder
4 tablespoons warm water
5 ounces Tnuva Unsalted Butter, cut into cubes
3 tablespoons coconut oil (or butter)
7 ounces 60% dark chocolate, broken into pieces
3 eggs, separated
1/2 cup sugar
1 teaspoon vanilla flavoring
Mocha Cream Topping:
1 8-ounce container heavy cream
3 tablespoons sugar
1 teaspoon instant coffee powder dissolved in 1 tablespoon warm water
1 teaspoon vanilla flavoring
1/2 cup sour cream
1 container YOLO Milk Dessert with Fine Milk Chocolate
1 ounce dark chocolate, chopped

Instructions:

1. Grease a 9.5″ springform pan, and line the bottom with baking paper. Preheat oven to 330 F. Grind the roasted hazelnuts together with the coconut in a food processor or spice grinder.
2. In a medium saucepan, dissolve the instant coffee in the warm water. Add the butter, coconut oil, and chocolate, and cook over very low flame until the chocolate is melted. Remove from heat and whisk until smooth.
3. In a mixer bowl, beat the egg yolks with 1/4 cup sugar until thick and lemony. Add the egg yolks to the chocolate mixture together with the ground hazelnuts-coconut. Mix just until blended.
4. Wash the beaters and beat the egg whites until frothy. Gradually add the rest of the sugar until shiny and stiff. Fold the beaten egg whites into the chocolate mixture and transfer to the prepared springform pan. Bake in the middle of the oven for 50 minutes or until a tester comes out clean. Remove from oven and cool.
5. Prepare the mocha cream: Remove 2 tablespoons of the heavy cream and set aside. Beat the rest of the cream with the sugar, dissolved coffee and vanilla until firm. Reduce speed and add the sour cream until incorporated. Spread the cream onto the top of the cake.
6. Using a spoon, create small hollows in the cream topping and fill with YOLO, using a pastry bag or with 2 spoons. Put the chocolate and the 2 tablespoons of leftover cream in a bowl and heat in a microwave for about 30 seconds. Whisk until smooth. Put in a pastry bag and pipe diagonal lines across the top of the cake, as shown. Cover and chill for at least 4 h ours.
TIP: To blanch and roast hazelnuts: Preheat oven to 350 F. Spread the hazelnuts on a pan and roast for about 10 minutes, stirring after 5 minutes. Let cool. To remove the thin inner peel, put the hazelnuts in a sieve and shake in a circular motion. It’s okay if some of the peel remains.
If you have purchased blanched hazelnuts, be sure to roast before grinding them for best flavor.