Chocolate hazelnut cake
Indulge in the rich, nutty flavors of this decadent Chocolate Hazelnut Cake. Made with dark chocolate, buttery hazelnuts, and a touch of vanilla, it's the perfect treat for any occasion. Easy to follow recipe for a luscious homemade dessert.
- 13 May 2025
- Cook time 50 min
- Prep time 20 min
- 12 Servings
- 7 Ingredients
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.
Ingredients:
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.
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.
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!
| Nutrition Facts | |
|---|---|
| Serving Size | 70 grams |
| Energy | |
| Calories 200kcal | 10% |
| Protein | |
| Protein 6g | 4% |
| Carbohydrates | |
| Carbohydrates 20g | 6% |
| Fiber 3.08g | 8% |
| Sugar 15g | 15% |
| Fat | |
| Fat 24g | 28% |
| Saturated 5g | 18% |
| Cholesterol 110mg | - |
| Vitamins | |
| Vitamin A 110ug | 12% |
| Choline 80mg | 14% |
| Vitamin B1 0.08mg | 7% |
| Vitamin B2 0.10mg | 8% |
| Vitamin B3 0.19mg | 1% |
| Vitamin B6 0.07mg | 4% |
| Vitamin B9 27ug | 7% |
| Vitamin B12 0.21ug | 9% |
| Vitamin C 0.63mg | 1% |
| Vitamin E 1.72mg | 11% |
| Vitamin K 2.12ug | 2% |
| Minerals | |
| Calcium, Ca 54mg | 4% |
| Copper, Cu 0.18mg | 20% |
| Iron, Fe 3.24mg | 29% |
| Magnesium, Mg 66mg | 15% |
| Phosphorus, P 80mg | 6% |
| Potassium, K 110mg | 3% |
| Selenium, Se 7ug | 12% |
| Sodium, Na 77mg | 5% |
| Zinc, Zn 0.51mg | 5% |
| Water | |
| Water 18g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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