Hazelnut Coffee Cake

Heat the cream and hazelnut paste to 30°C, add the cream to the sugar and eggs and mix. Sift the flour with the hazelnut powder and baking powder. Add to the eggs and mix until homogeneous. Add the St-Allery Liquid, pour in a mould and bake for 35 min at 160°C    

For the coffee ganache, heat the cream with the coffee beans and let sit for 10 minutes. Strain the cream from the coffee beans and boil the cream with the sugar and glucose. Pour on the chocolate and St-Allery Liquid, mix with an immersion blender until homogeneous and let the ganache cool down. Apply a thin layer on the cake and put the cake in the freezer.  

Prepare the chocolate glaze by melting the milk chocolate and adding the oil. Let the glaze cool down until 32°C and glaze the frozen cake. Decorate the cake as desired.