Hazelnut-Chocolate Cake

A cake that you will definitely not make just once! We advise you to follow the preparation process and roast the hazelnuts at the beginning - the result is an irresistibly fragrant cake that tastes just as good as the popular hazelnut spread.

Details

  • Preparation Time: 30 minutes
  • Cooking Time: 60 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 10

Ingredients

  • 250 g Nuts, hazelnuts

  • 200 g Butter, unsalted

  • 200 g chocolate, dark

  • 6 pieces Egg, fresh

  • 200 g Sugar, white

  • 3 spoons Alcohol, Coffee liqueur

chocolate ganache cream

  • 230 g chocolate, dark

  • 180 ml Sweet cream

  • 30 g Butter, unsalted

Steps

  1. Preheat the oven to 200 degrees Celsius. Spread the hazelnuts in a single layer on a low baking tray. Place the tray with the hazelnuts in the preheated oven for 10 minutes. Halfway through baking, shake the tray well so that the hazelnuts roast evenly.

  2. Transfer the roasted hazelnuts to one half of a clean kitchen towel. Cover them with the other half of the towel and gently roll them with your hands until all the brown skins are removed from the hazelnuts.

  3. Reduce the oven temperature to 180 degrees Celsius. Grease a round cake pan (23 cm in diameter) well with butter. Line the bottom of the pan with baking paper. In a food processor, finely grind 200 g of roasted hazelnuts.

  4. Place a smaller pot on the stove and fill it with water up to 1/3. Place a heatproof bowl on top, making sure the bottom of the bowl does not touch the water in the pot. Add the butter pieces and chocolate to the bowl, then melt them over the water bath. Once the butter and chocolate have melted, mix them well, remove the bowl from the heat, and stir in the ground hazelnuts. Let it sit for 5 minutes to cool slightly.

  5. Separate the egg whites and yolks into two bowls. Whisk the yolks with sugar until frothy. Reduce the speed of the mixer and slowly mix the cooled chocolate, butter, and hazelnut mixture into the yolks. Carefully clean and dry the mixer beaters, then beat the egg whites into stiff peaks. Stir hazelnut liqueur into the chocolate-hazelnut mixture. Finally, gently and slowly fold in the beaten egg whites with a hand whisk.

  6. Pour the prepared batter into the prepared cake pan. Spread it evenly with a spatula and smooth the top. Place the pan in the preheated oven for 35 to 40 minutes.

  7. Once the cake is baked, remove it from the oven and let it cool in the pan for 30 minutes. Then remove it from the pan and let it cool completely on a wire rack.

  8. Place the cooled cake on a serving plate. Finally, prepare the chocolate ganache cream and pour it over the cake. Decorate the cake with the reserved roasted hazelnuts, chill well, and serve.

Nutrition Information (Per 100g)

  • Calories: 441.33 kcal
  • Fat: 30.31 g
    • Saturated Fat: 12.64 g
  • Carbohydrates: 34.02 g
    • Sugars: 28.36 g
  • Protein: 6.41 g
  • Fiber: 3.27 g

Advice

When roasting hazelnuts, we must be careful not to burn them. A water bath is used for melting and dissolving delicate foods and ingredients or for frothy mixing (especially for preparing various sauces and creams). Place a heatproof bowl with the ingredients over another bowl with hot water and whisk the ingredients in the upper bowl until they thicken and foam. The water in the lower bowl should not boil vigorously!