{"id":15271,"date":"2017-02-08T12:23:02","date_gmt":"2017-02-08T10:23:02","guid":{"rendered":"https:\/\/www.oogio.net\/?p=15271\/"},"modified":"2022-01-15T10:37:59","modified_gmt":"2022-01-15T08:37:59","slug":"pierre-hermes-chocolate-cake-with-nuts","status":"publish","type":"post","link":"https:\/\/www.lilcookie.com\/pierre-hermes-chocolate-cake-with-nuts\/","title":{"rendered":"Pierre Herme&#8217;s Chocolate Cake with Nuts"},"content":{"rendered":"<span class=\"cb-itemprop\" itemprop=\"reviewBody\"><p dir=\"ltr\" style=\"text-align: justify;\">Pierre Herme is one of the top pastry chefs in the world, and the one who inspires me most. I love his technique and style, and he is a hell of a genius knowing how to combine flavors and textures.<\/p>\n<p dir=\"ltr\" style=\"text-align: justify;\">I have 5 Pierre Herme books in my baking library, and every time I need some inspiration I browse through it and get a whole lot of ideas.<\/p>\n<p dir=\"ltr\" style=\"text-align: justify;\">This following recipe is for the best chocolate cake in the whole world \u2013 NO KIDDING. It&#8217;s a chocolate cake with nuts that&#8217;s super chocolatey, rich and soft, and the added nuts give it crunchiness and lots of flavors that goes perfectly with the chocolate.<\/p>\n<p dir=\"ltr\" style=\"text-align: justify;\">It&#8217;s adapted from the marvelous book <a href=\"https:\/\/www.amazon.com\/gp\/product\/B000065V2B\/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&amp;tag=lilcookie-20&amp;camp=1789&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=B000065V2B&amp;linkId=dd3152dc5a0f38c0128e4676ca681fd3\" target=\"_blank\" rel=\"noopener\"><strong>Pierre Herme Desserts<\/strong><\/a> by Dori Greenspan, which is my top favorite patisserie book and simply a must for all of you baking enthusiasts.<\/p>\n<div id=\"attachment_15272\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-15272\" class=\"wp-image-15272\" title=\"Pierre Herme's Chocolate Cake with Nuts\" src=\"https:\/\/www.lilcookie.com\/wp-content\/uploads\/2017\/02\/pierre_herme_chocolate_and_nuts_pound_cake2-s.jpg\" alt=\"Pierre Herme's Chocolate Cake with Nuts\" width=\"800\" height=\"1200\" \/><p id=\"caption-attachment-15272\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<p><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><br \/>\n<ins class=\"adsbygoogle\" style=\"display: block;\" data-ad-client=\"ca-pub-6091382327871787\" data-ad-slot=\"7832461759\" data-ad-format=\"auto\"><\/ins><br \/>\n<script>\n     (adsbygoogle = window.adsbygoogle || []).push({});\n<\/script><\/p>\n<p><!--WPRM Recipe 21506--><\/p>\n<div class=\"wprm-fallback-recipe\">\n<h2 class=\"wprm-fallback-recipe-name\">Pierre Herme&#8217;s Chocolate Cake with Nuts<\/h2>\n<p class=\"wprm-fallback-recipe-summary\">\n<div style=\"direction: ltr\">Based on a recipe from <a href=\"https:\/\/www.amazon.com\/gp\/product\/B000065V2B\/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&amp;tag=lilcookie-20&amp;camp=1789&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=B000065V2B&amp;linkId=dd3152dc5a0f38c0128e4676ca681fd3\" target=\"_blank\" rel=\"noopener\">Pierre Herme Desserts<\/a> by Dori Greenspan with some changes and adjustments.<\/div>\n<\/p>\n<div class=\"wprm-fallback-recipe-equipment\">\n\t\t\t<\/div>\n<div class=\"wprm-fallback-recipe-ingredients\">\n<h4>For the cake:<\/h4>\n<ul>\n<li>185 grams all-purpose flour<\/li>\n<li>65 grams dark chocolate<\/li>\n<li>1 tsp. baking powder<\/li>\n<li>140 grams sugar<\/li>\n<li>140 grams praline paste<\/li>\n<li>Pinch of salt<\/li>\n<li>4 large eggs (at room temperature)<\/li>\n<li>160 ml. milk (see notes for nondairy version)<\/li>\n<li>100 ml. vegetable oil<\/li>\n<li>50 grams chopped hazelnuts<\/li>\n<li>50 grams chopped walnut<\/li>\n<li>50 grams chopped almonds<\/li>\n<li>50 grams chopped pistachios<\/li>\n<li>100 grams dark chocolate 60% cocoa solids (coarsely chopped)<\/li>\n<\/ul><\/div>\n<div class=\"wprm-fallback-recipe-instructions\">\n<ol>\n<li>Preheat oven to 170c degrees and grease the pan.<\/li>\n<li>Sift flour, cocoa and baking powder to a bowl and set aside.<\/li>\n<li>In a bowl of mixer with a whipping hook, put sugar, salt and praline paste and whip until mixture is smooth.<\/li>\n<li>Add eggs one at a time, while mixing between additions until incorporated. It is important to &#8220;clean&#8221; the sides of the bowl using a spatula in order to get a completely smooth mixture.<\/li>\n<li>In a small bowl, mix milk and oil.<\/li>\n<li>Reduce the mixer speed and add the milk mixture in a thin stream while whisking.<\/li>\n<li>Switch to a paddle attachment add flour, cocoa and baking powder.<\/li>\n<li>Continue to blend at medium speed until smooth batter forms.<\/li>\n<li>Add the nuts and chopped chocolate and stir gently with a spatula only until they are evenly dispersed in the batter.<\/li>\n<li>Pour the batter into the pan and flatten off the top.<\/li>\n<li>Bake for about 50-60 minutes or until the cake is very solid to the touch and a knife inserted in the center comes out with moist crumbs.<\/li>\n<li>Cool completely and serve at room temperature.<\/li>\n<\/ol><\/div>\n<div class=\"wprm-fallback-recipe-notes\">\n<ul>\n<li style=\"text-align: left\">Keep the cake in an airtight container at room temperature for up to 4-5 days. Warm it slightly before serving.<\/li>\n<li style=\"text-align: left\">Freeze the cake well wrapped for up a month. The original recipe uses 120 grams of melted butter, but I prefer to use oil in pound cakes.<\/li>\n<li style=\"text-align: left\">Nondairy version: use hazelnut milk, soy milk or coconut milk instead of milk in the same amount. The resulting cake comes out high and very large.<\/li>\n<li style=\"text-align: left\">If you want, you can divide the batter between two 25 cm loaf pans. Baking time will be shorter.<\/li>\n<\/ul><\/div>\n<div class=\"wprm-fallback-recipe-meta\">\n\t\t\t<\/div>\n<\/div>\n<p><!--End WPRM Recipe--><\/p>\n<div id=\"attachment_15273\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-15273\" class=\"wp-image-15273\" title=\"Pierre Herme's Chocolate Cake with Nuts\" src=\"https:\/\/www.lilcookie.com\/wp-content\/uploads\/2017\/02\/pierre_herme_chocolate_and_nuts_pound_cake-s.jpg\" alt=\"Pierre Herme's Chocolate Cake with Nuts\" width=\"800\" height=\"534\" \/><p id=\"caption-attachment-15273\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<\/span>","protected":false},"excerpt":{"rendered":"<p>Pierre Herme is one of the top pastry chefs in the world, and the one who inspires me most. I love his technique and style, and he is a hell of a genius knowing how to combine flavors and textures. I have 5 Pierre Herme books in my baking library, and every time I need [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":35109,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1593,1572],"tags":[1830,1618,1849,1967],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Pierre Herme&#039;s Chocolate Cake with Nuts | Lil&#039; Cookie<\/title>\n<meta name=\"description\" content=\"This following recipe is for the best chocolate cake in the whole world \u2013 NO KIDDING. It&#039;s a chocolate cake with nuts that&#039;s super chocolatey, rich and soft, and the added nuts give it crunchiness and lots of flavors that goes perfectly with the chocolate.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.lilcookie.com\/pierre-hermes-chocolate-cake-with-nuts\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pierre Herme&#039;s Chocolate Cake with Nuts | Lil&#039; Cookie\" \/>\n<meta property=\"og:description\" content=\"This following recipe is for the best chocolate cake in the whole world \u2013 NO KIDDING. 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