Instructions

• Prepare the Ganache: Heat the cream and glucose (or alternative syrup) in a small saucepan, stirring briefly. Once it begins to simmer, remove from heat. Add the chopped chocolate and butter cubes to the cream mixture. Stir until smooth and emulsified (or blend briefly for a perfect texture). Transfer to a container, cover with plastic wrap pressed directly onto the surface, and refrigerate for a minimum of 4 hours, ideally overnight.
• Preheat the oven to 180°C (356°F). Cream the softened butter until smooth. Add the sugar and beat until light and fluffy. Warm the hazelnut paste briefly if too firm, then mix it into the butter mixture until smooth.
• Add eggs one at a time, blending well after each. Stir in vanilla extract, if using. Sift in the flour and baking powder, folding gently with a spatula until just combined.
• Grease and line a 20 cm (8-inch) round cake pan with parchment paper. Pour in the batter and level the surface. Bake in the preheated oven for 35-40 minutes, checking doneness with a toothpick. Remove from oven and let the cake cool completely in the pan before unmolding.
• Level the top of the cake if it has domed. Flip it onto a serving plate. Fill a piping bag with the chilled ganache, using a flower-shaped tip, and pipe rosettes on the cake’s surface. Decorate with chocolate eggs or other desired toppings.