Brownie, hazelnut & shortbread cake

Today it's a quick, yummy and buttery recipe that I'm posting here! Composed of 3 layers, one of Breton shortbread, one of brownie and one of milk chocolate & hazelnut ganache, it will convince the whole table for dessert or snack 😉 Bonus, it requires little time, ingredients, and very little equipment to make it!

 
 Prep time : 45 minutes + 35 minutes cooking + rest
 For a cake of 20 to 24cm in diameter depending on the desired thickness:

 

Shortbread :

 2 egg yolks
 75g sugar
 75g softened semi-salted butter
 100g flour
 5g baking powder
 
 Whisk the egg yolks with the sugar, then add the softened butter and mix well again.
 
 

 
 Add flour and baking powder.
 
 

 
 When the dough is smooth, roll it out in a circle on a sheet of baking paper.
 
 

 
 Set aside in the refrigerator for at least 30 minutes, then bake in the preheated oven at 180°C for 15 minutes. While baking, prepare the brownie batter.
 
 

 
 

Brownie :

 125g 66% cocoa chocolate
 120g butter
 3 eggs
 100g sugar
 1 teaspoon of vanilla flavoring
 15g sugar-free cocoa powder
 50g flour
 90g chocolate chips
 45g chopped hazelnuts
 
 Melt the chocolate with the butter.
Whisk the eggs with the sugar and vanilla, then add the melted butter and chocolate.
 
 

 

 
 Stir in the flour and cocoa, then finish with the chocolate chips and chopped hazelnuts.
 
 

 
 Pour over the pre-baked shortbread, then bake again for 15 to 20 minutes at 180°C. Let cool completely.
 
 

 

 
 

Milk chocolate & hazelnut ganache :

 100g liquid cream
 120g hazelnut butter
 125g Azelia chocolate
 25g honey
 35g butter
 
 Heat the cream with the honey.
 Melt the chocolate, and add the hazelnut butter. Pour the hot liquid over it in several times, mixing well after each addition, to obtain a smooth and shiny ganache. Finally add the butter in small pieces and mix again.
 
 

 
 Pour immediately over the brownie and allow to crystallize.
 
 

 
 

Finishing :

 A few half hazelnuts
 Fleur de sel
 
 When the ganache has crystallized, unmould the cake by passing the blade of a knife around the edge. Decorate with the hazelnut halves and the fleur de sel, and enjoy!