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