Chocolate hazelnut cake
This Chocolate Hazelnut Cake features rich dark chocolate and the earthy taste of finely ground hazelnuts, creating a decadent dessert perfect for any occasion. It's easy to make and is sure to impress with its deep flavours and moist texture.
Cook time 50 min
Prep time 20 min
Ingredients:
1/2 cup butter1 cup dark chocolate
1/2 cup brown sugar
5 eggs
1 tsp vanilla extract
1 cup hazelnuts
1 tsp baking powder
Indulge in a decadent and delightful treat with this Chocolate Hazelnut Cake. Combining rich dark chocolate and the nutty flavor of hazelnuts, this cake is perfect for any occasion, be it a casual family dinner or a festive celebration. The blend of chocolate's bitterness and hazelnut's earthiness creates a harmonious symphony that will leave you craving for more.
Instructions:
- Preheat your oven to 350°F (175°C).
- Grease and line an 8-inch round cake pan with parchment paper.
- In a heatproof bowl, combine the dark chocolate and butter.
- Melt the chocolate and butter together over a double boiler or in the microwave in 30-second increments, stirring frequently until smooth.
- Place the hazelnuts in a food processor and pulse until they are finely ground.
- Ensure not to over-process them into a paste; you want a consistency similar to almond flour.
- In a large mixing bowl, whisk together the eggs, brown sugar, and vanilla extract until well combined and slightly frothy.
- Add the ground hazelnuts and baking powder to the egg mixture.
- Stir until combined.
- Gradually add the melted chocolate and butter mixture to the batter, mixing until everything is well incorporated.
- Pour the batter into the prepared cake pan.
- Smooth the top with a spatula.
- Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Allow the cake to cool in the pan for about 10 minutes.
- Carefully transfer the cake to a wire rack to cool completely.
- Dust the top of the cake with powdered sugar or cocoa powder, or drizzle with extra melted chocolate and sprinkle with chopped hazelnuts if desired.
- Slice and serve the cake with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
Congratulations! You've just crafted a mouth-watering Chocolate Hazelnut Cake. Whether you serve it warm with a dollop of whipped cream or cool with a scoop of vanilla ice cream, this cake is sure to impress. Enjoy the rich, indulgent flavors and the delightful contrast of textures. Bon appétit!
Chocolate hazelnut cake FAQ:
Bake the Chocolate Hazelnut Cake in a preheated oven at 350°F (175°C) for 25-30 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week, or you can freeze it for up to 3 months.
Yes, you can substitute dark chocolate with semi-sweet or bittersweet chocolate if preferred. However, this may alter the sweetness and depth of flavor in the cake slightly.
This recipe is designed for an 8-inch round cake pan. If you use a different size, baking time may vary, so adjust accordingly.
If the cake sinks in the middle, it may be due to underbaking or too much liquid. Ensure to bake until a toothpick comes out clean and avoid over-mixing the batter.
Cooking Tips:
- Ensure that the butter and eggs are at room temperature before you start. This helps in achieving a smooth batter.
- Toast the hazelnuts lightly in a dry skillet before using them. Toasting enhances their flavor and makes them easier to chop.
- For a finer texture in your cake, consider grinding the hazelnuts to a coarse powder with a food processor.
- When melting the chocolate, do it slowly over a double boiler to avoid scorching. Stir continuously for a smooth, lump-free melt.
- Fold the ingredients gently to maintain the airy texture of the cake. Overmixing can result in a dense cake.
- Line your cake pan with parchment paper to ensure easy removal of the cake. Grease the pan well, even if using non-stick pans.
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack. This prevents it from breaking apart.
- Dust the cake with powdered sugar or cocoa powder before serving for an extra touch of elegance.
Nutrition Facts
12 ServingsCalories 200kcal
Protein 6g
Carbohydrates 20g
Fiber 3.08g
Sugar 15g
Fat 24g