-
1
["Preheat the oven to 350 degrees F. Butter three parchment paper rounds to fit a 10- inch tart pan with a removable bottom.", "In a mixing bowl combine first five (dry) ingredients and whisk them well.
-
2
In another bowl beat the eggs and sugar until pale in color and fluffy.
-
3
Gradually mix in sour cream, condensed milk, honey, vanilla extract and citrus zest.", "Using a robber spatula, fold in the dry ingredients in three additions, until well combined.
-
4
Spoon and evenly spread 1 and 1/4 cups of the batter for each layer. Bake each layer for about 18 to 20 minutes or until light golden brown. Cool on a wire rack, still on the parchment paper.", "Combine coffee or espresso powder and hot water in a small bowl. Let stand until coffee dissolves, about 5 minutes.
-
5
Microwave chocolate, sweetened condensed milk, and coffee mixture in a bowl, stirring every 10 seconds, until chocolate is melted, about 1 minute. Let cool to room temperature.", "Using an electric mixer on medium speed gradually beat-in the softened butter until light and fluffy. Stir in Hazelnuts, liqueur or rum and salt.", "To assemble the cake, I used 10-inches in diameter spring form. Divide the buttercream in three portions, making sure you leave a larger portion for the top and sides of the cake.", "Take of the parchment rounds from the cake layers.
-
6
Using an offset spatula or a butter knife, evenly spread the buttercream over each layer and the top, saving enough cream for the sides.", "Transfer the cake and remaining buttercream to the refrigerator for at list 4 to 6 hours or overnight; then place the chilled cake on a cake stand or a platter lined with wide strips of fax or parchment paper.", "Open and remove the sides of the spring form; then spread the remaining buttercream all over the sides. Decorate the cake with a bittersweet chocolate Ganache or large chocolate curls and something crunchy, like coarsely chopped Hazelnuts. I broke up a couple pieces of white and dark chocolate bark."]
