Heavenly Chocolate and Hazelnut Cake Recipe for Sweet Moments

Sweet chocolate finds its perfect partner in this luscious hazelnut cake that promises pure indulgence.

Nutty aromas waft through the kitchen, hinting at delectable layers waiting to surprise you.

Creamy textures and rich chocolate notes dance together in a harmonious blend.

Careful mixing creates a dessert that feels both luxurious and comforting.

Mediterranean baking traditions inspire this decadent treat with simple yet sophisticated ingredients.

Whisking together love and skill, you’ll craft a cake that melts hearts and delights taste buds.

One slice will transport you to a world of irresistible chocolate bliss.

Why Mary Berry Chocolate And Hazelnut Cake Tastes Amazing

• Nutty Texture Delight: Ground hazelnuts add a rich, crunchy dimension that transforms this cake from ordinary to extraordinary, creating a sensational mouthfeel with every bite.
• Chocolate Lover's Dream: The combination of melted chocolate and chocolate hazelnut topping delivers an intense, decadent flavor profile that satisfies deep chocolate cravings.
• Impressive Showstopper: Perfect for special gatherings, this cake looks and tastes sophisticated, making you appear like a professional pastry chef without requiring advanced baking skills.
• Simple Gourmet Experience: Roasting and grinding fresh hazelnuts elevates the recipe from basic to gourmet, offering a homemade touch that feels both elegant and approachable.

What Goes Into Mary Berry Chocolate And Hazelnut Cake

• Chocolate: A rich, dark chocolate that provides deep flavor and smooth texture to the cake.
• Hazelnuts: Roasted and ground nuts that add nutty complexity and unique taste to the dessert.
• Eggs: Essential for structure, binding, and creating a light, airy cake texture.

• Butter: Contributes richness and helps create a moist, tender cake crumb.
• Sugar: Provides sweetness and helps with caramelization and cake structure.

• Chocolate Hazelnut Topping, Chocolate Hazelnut Spread: Adds extra indulgence and decorative finish to the cake.

How To Make Mary Berry Chocolate And Hazelnut Cake

Step 1: Roast and Crush Hazelnuts

Spread hazelnuts on a baking sheet and toast in the oven at 350°F until fragrant and golden brown. Let cool completely, then grind into a fine powder using a food processor or nut grinder.

Step 2: Prepare Baking Pan

Grab a springform pan and generously coat the bottom and sides with butter. Line the bottom with parchment paper for easy removal.

Step 3: Melt Chocolate and Butter

Create a double boiler by placing a heatproof bowl over a pot of simmering water. Combine chocolate and butter in the bowl, stirring until smooth and completely melted. Remove from heat and let cool slightly.

Step 4: Mix Dry Ingredients

In a large mixing bowl, combine ground hazelnuts with sugar. Whisk together until well blended and no lumps remain.

Step 5: Incorporate Egg Yolks

Add egg yolks to the hazelnut-sugar mixture. Pour in the melted chocolate-butter blend. Stir until the mixture becomes rich and glossy.

Step 6: Whip Egg Whites

In a separate clean bowl, beat egg whites until they form soft, billowy peaks. The whites should be light and airy but not completely stiff.

Step 7: Fold and Combine

Gently fold the whipped egg whites into the chocolate-hazelnut batter. Use a spatula and fold in a light, circular motion to maintain the airiness of the egg whites.

Step 8: Bake the Cake

Transfer the batter to the prepared pan. Bake in a preheated oven at 350°F for 35-40 minutes. The cake is done when a toothpick inserted in the center comes out with a few moist crumbs.

Step 9: Cool and Finish

Allow the cake to cool in the pan for 30 minutes. Carefully remove from the pan and transfer to a wire rack to cool completely.

Step 10: Add Final Touches

Spread chocolate hazelnut spread over the top of the cooled cake. Optionally, garnish with whole or chopped hazelnuts, chocolate shavings, or a light dusting of powdered sugar.

Helpful Tips For Mary Berry Chocolate And Hazelnut Cake

• Roast Hazelnuts Carefully: Toast nuts at 180C for 10 minutes to enhance their rich, nutty flavor without burning, ensuring a deep, aromatic taste.
• Fold Egg Whites Gently: Use a light, delicate folding technique when incorporating whipped egg whites to maintain their airy texture and prevent deflating the mixture.
• Check Cake Doneness Precisely: Test with a skewer at 35-40 minutes of baking; it should come out with a few moist crumbs for a perfectly moist chocolate cake.
• Melt Chocolate Smoothly: Use a double boiler method to melt chocolate and butter evenly, preventing scorching and achieving a silky, glossy consistency.

Flavor Swaps For Mary Berry Chocolate And Hazelnut Cake

• Nutty Almond Delight: Replace hazelnuts with ground almonds for a different nutty flavor profile.
• Gluten-Free Option: Use gluten-free flour blend instead of regular flour to make the cake suitable for those with gluten sensitivities.
• Vegan Chocolate Cake: Substitute butter with coconut oil, replace eggs with flax eggs, and use dairy-free chocolate for a plant-based version.
• Low-Sugar Alternative: Use stevia or monk fruit sweetener instead of sugar, and opt for dark chocolate with higher cocoa content to reduce overall sweetness.

Pairing Ideas For Mary Berry Chocolate And Hazelnut Cake

• Pair with Rich Espresso Shots: Bold, dark espresso cuts through the cake's sweetness, enhancing the deep chocolate and nutty hazelnut flavors perfectly.
• Complement with Vanilla Bean Ice Cream: Creamy, smooth vanilla ice cream provides a cool contrast to the warm, dense chocolate cake, creating a luxurious dessert experience.
• Match with Aged Port Wine: Elegant, slightly sweet port wine beautifully highlights the cake's rich chocolate notes and nutty undertones, offering a sophisticated pairing.
• Serve with Whipped Mascarpone Cream: Light, delicate mascarpone cream adds a silky texture that balances the cake's intense chocolate character, creating a harmonious blend of flavors.

Best Way To Store Mary Berry Chocolate And Hazelnut Cake

• Store cake covered with plastic wrap or in an airtight container for up to 5 days. Keep in the coolest part of the refrigerator to maintain freshness.
• Wrap individual slices tightly in plastic wrap, then place in freezer-safe bag. Freeze for maximum 3 months. Label with date for easy tracking.
• Remove frozen cake slice from freezer and let sit at room temperature for 1-2 hours. Avoid microwaving to prevent drying out texture.
• Warm individual slices in oven at 150C for 5-7 minutes. Alternatively, use microwave at 50% power for 20-30 seconds to restore soft, moist consistency.

Mary Berry Chocolate And Hazelnut Cake Q&A

• Are hazelnuts essential for this cake?

Hazelnuts provide rich flavor and texture, creating a nutty depth that complements the chocolate perfectly. You can substitute with almonds if needed, but traditional recipe uses hazelnuts.

• Can I use different chocolate types?

Dark or milk chocolate work well. Choose high-quality chocolate with 55-70% cocoa content for best results. Avoid white chocolate as it might change cake’s texture and flavor profile.

• How do I know when the cake is perfectly baked?

Insert a toothpick into cake center. If it comes out with a few moist crumbs, the cake is done. Avoid completely clean toothpick, which indicates over-baking and potential dryness.

Chocolate And Hazelnut Cake Recipe

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4.9 from 19 reviews

• Total Time: 65-70 minutes
• Yield: 8 1x

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Description

Indulgent chocolate and hazelnut cake brings Italian dessert elegance to your table with rich layers of flavor. Nutty, velvety textures and deep cocoa notes promise a delightful experience that will transport dessert enthusiasts straight to a charming Tuscan kitchen.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 250 grams (9 ounces) whole blanched hazelnuts
• 200 grams (7 ounces) dark chocolate
• 6 medium eggs
• 200 grams (7 ounces) caster sugar

Fat and Dairy:

• 200 grams (7 ounces) butter
• 150 grams (5.5 ounces) chocolate and hazelnut spread

Liquid and Flavor Enhancers:

• 3 tablespoons hazelnut liqueur or amaretto liqueur (or fresh orange juice)

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Instructions

1. Preheat the oven to 180°C, preparing a 23cm round cake tin with butter and parchment paper.
2. Toast hazelnuts in the oven for 10-12 minutes until fragrant and golden, then allow to cool completely.
3. Finely grind the cooled hazelnuts into a delicate powder using a food processor.
4. Create a double boiler by placing chocolate and butter in a heat-safe bowl over simmering water, stirring until smooth and glossy.
5. Remove chocolate mixture from heat and let it cool for 5-7 minutes to prevent scrambling egg yolks.
6. Whisk egg yolks with sugar until pale and creamy, creating a light, voluminous mixture.
7. Gently incorporate ground hazelnuts and slightly cooled chocolate mixture into the egg yolk base.
8. Whip egg whites until soft, billowy peaks form, maintaining a light, airy texture.
9. Carefully fold egg whites into the chocolate hazelnut batter, preserving the delicate air bubbles.
10. Transfer batter into prepared cake tin, ensuring even distribution.
11. Bake for 35-40 minutes, or until a skewer inserted comes out with a few moist crumbs.
12. Allow cake to rest in tin for 20 minutes, then transfer to a wire rack for complete cooling.
13. Generously spread chocolate hazelnut topping over the cooled cake.
14. Optional: Garnish with additional chopped hazelnuts or chocolate shavings for visual appeal.

Notes

• Always roast hazelnuts carefully to enhance their rich, nutty flavor without burning, which can make them bitter.
• Grind hazelnuts to a fine, consistent texture to ensure smooth cake batter and even distribution of nut flavor throughout.
• Gently fold egg whites to maintain their airy structure, preventing the cake from becoming dense and heavy.
• Allow cake to cool completely before adding chocolate hazelnut topping to prevent melting and ensure a clean, glossy finish.

• Prep Time: 20 minutes
• Cook Time: 45-50 minutes
• Category: Desserts
• Method: Roasting
• Cuisine: French

Nutrition

• Serving Size: 8
• Calories: 474 kcal
• Sugar: 29 g
• Sodium: 44 mg
• Fat: 38 g
• Saturated Fat: 15 g
• Unsaturated Fat: 20 g
• Trans Fat: 0.3 g
• Carbohydrates: 26 g
• Fiber: 4 g
• Protein: 7 g
• Cholesterol: 116 mg