“Decadent Hazelnut Euphoria: The Ultimate Boem Cake Experience”

Ingredients:

1. For the Cake Layers:
   • 6 eggs
   • 200g granulated sugar
   • 200g ground hazelnuts or walnuts
   • 2 tbsp all-purpose flour
   • 1 tsp baking powder
2. For the Chocolate Cream:
   • 200g unsalted butter, softened
   • 200g powdered sugar
   • 200g dark chocolate (melted and cooled)
   • 200ml milk
   • 3 tbsp unsweetened cocoa powder
3. For the Chocolate Glaze:
   • 150g dark chocolate
   • 150ml heavy cream
   • 50g unsalted butter
4. Optional:
   • Fresh berries or hazelnuts for garnish

Instructions:

1. Cake Layers:
   1. Preheat your oven to 180°C (350°F).
   2. In a large bowl, beat the eggs with the sugar until pale and fluffy.
   3. Gently fold in the ground hazelnuts, flour, and baking powder.
   4. Divide the batter into three equal parts and spread each part into a greased and floured round cake pan.
   5. Bake for about 15 minutes or until a toothpick comes out clean.
   6. Let the layers cool completely.
2. Chocolate Cream:
   1. In a mixing bowl, cream the butter and powdered sugar until smooth.
   2. Add the melted chocolate and mix until incorporated.
   3. In a separate bowl, mix the cocoa powder with the milk until smooth, then add it to the butter mixture and mix until combined.
3. Assembly:
   1. Place one cake layer on a plate and spread one-third of the chocolate cream over it.
   2. Repeat with the remaining layers and cream.
   3. Use any remaining cream to cover the sides of the cake.
4. Chocolate Glaze:
   1. In a saucepan, heat the heavy cream until it’s just about to boil.
   2. Pour the hot cream over the chopped chocolate and let it sit for a minute.
   3. Add the butter and stir until smooth.
   4. Pour the glaze over the cake, allowing it to drip down the sides.
5. Garnish with fresh berries or hazelnuts if desired.
6. Allow the cake to set in the refrigerator for at least 2 hours before serving.

Enjoy your Boem cake!