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Creamy Liqueur Cake

Creamy Liqueur Cake: The Ultimate Decadent Dessert Recipe

Indulge in the rich flavors of a Creamy Liqueur Cake. Perfect for celebrations or cozy treats, this easy recipe blends chocolate, hazelnuts, and a luscious liqueur filling.
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Prep Time: 20 minutes
Cook Time: 30 minutes
Chilling Time: 2 hours
Total Time: 2 hours 50 minutes
Servings: 8 people
Calories: 420kcal
Cost: $15

Equipment

  • Stand mixer or hand mixer
  • Springform pan
  • Spatula
  • Piping bag with star nozzle
  • Grater or peeler

Ingredients

  • 150 g dark chocolate
  • 4 medium eggs
  • 80 g sugar
  • 50 g soft butter
  • 200 g ground hazelnuts
  • 1 teaspoon baking powder
  • 1 pack vanilla sugar
  • 1 pinch salt
  • 600 g cream
  • 1 tablespoon sugar (for filling)
  • 2 packs cream stiffener
  • 200 g egg liqueur

Instructions

  • Preheat your oven to 180°C (160°C for fan-assisted ovens) and line a Ø 26 cm springform pan with baking paper.
  • Shave off 50 g of dark chocolate and set aside. Melt the remaining chocolate over low heat until smooth.
  • Separate the eggs and beat the yolks with sugar until pale and fluffy. Mix in melted chocolate, soft butter, hazelnuts, baking powder, vanilla sugar, and a pinch of salt.
  • In another bowl, whip the egg whites with a pinch of salt until stiff peaks form. Gently fold into the chocolate mixture in three parts.
  • Pour the mixture into the prepared pan and smooth the top. Bake for 30 minutes and let cool completely.
  • Whip the cream with sugar and cream stiffener until thick. Transfer some into a piping bag for decoration.
  • Spread the rest of the cream evenly over the cooled cake, pour egg liqueur on top, and decorate with piped cream and shaved chocolate.
  • Chill the cake for at least two hours before serving.

Notes

For a sweeter taste, substitute dark chocolate with milk or semi-sweet chocolate. You can use almonds or pecans instead of hazelnuts. If egg liqueur is unavailable, replace it with custard or pastry cream. Store leftovers in an airtight container in the fridge for up to 3 days, or freeze slices tightly wrapped for up to a month. Always chill the cake before slicing for clean cuts and better flavor melding.

Nutrition

Calories: 420kcal | Carbohydrates: 36g | Protein: 6g | Fat: 34g | Saturated Fat: 14g | Cholesterol: 110mg | Sodium: 150mg | Potassium: 250mg | Fiber: 2g | Sugar: 25g | Vitamin A: 500IU | Vitamin C: 2mg | Calcium: 60mg | Iron: 2mg
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