Hazelnut Heart Cake - cooking recipe

Ingredients

12 1/2 tbsp butter (1 1/2 sticks)
2 tsp vanilla extract
3/4 cup granulated sugar
3 None eggs
2 cups all purpose flour
3 tsp baking powder
2 1/3 cups ground hazelnuts
4-5 tbsp skim milk
9 oz chocolate-coated hazelnuts, 8 halved and reserved for decoration, remainder finely chopped
2 cup heavy whipping cream
1 oz each, milk and dark chocolate
9 None red gummy hearts

Preparation

Preheat the oven to 325\u00b0C. Line the bottom of a 10 inch springform pan with parchment paper and grease the rim.
Beat the butter, 1 tsp vanilla extract, 2/3 cup sugar and a pinch of salt with the whisk of a mixer until fluffy. Beat in the eggs one at a time. Mix together the flour, baking powder and 1 cup ground hazelnuts and beat in gradually, alternating with the milk, until incorporated and the batter is smooth. Fold in the chopped hazelnut chocolates.
Fill the springform pan with batter and smooth out the top. Bake for 45-50 mins, until a toothpick comes out clean. Turn out of the pan and allow to cool on a wire rack.
Cut the cake in half by inserting a long knife into the center and rotating horizontally the cake around it. Whip the cream to stiff peaks, gradually adding 1 tsp vanilla extract and 2 1/3 tsp sugar. Fold in remaining 1 1/3 cups ground hazelnuts. Spread half over the bottom of the cake, press the second layer of the cake gently on top and spread the remaining cream on top.
Melt the chocolate in a heatproof bowl set over a pan of simmering water. Spoon into a small freezer bag and cut off a corner (or use a pastry bag). Pipe a chocolate heart over the top of the cake and decorate with gummy hearts and the reserved hazelnut chocolates.