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Hazelnut Chocolate Cake

Indulge in a rich, velvety Hazelnut Chocolate Cake with a perfect blend of flavors. Easy to make and ideal for any special occasion. Discover the recipe and tips to create this delightful dessert.
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Prep Time: 20 minutes
Cook Time: 30 minutes
Chilling Time: 4 hours
Total Time: 4 hours 50 minutes
Servings: 8 pieces
Calories: 305kcal
Cost: $25

Equipment

  • Mixing bowls
  • Electric mixer
  • Sieve
  • 24x24 cm baking tray
  • Baking paper
  • Saucepan
  • Whisk
  • Spatula

Ingredients

  • 6 pieces eggs
  • a pinch salt
  • 80 grams sugar
  • 60 grams flour
  • 100 grams chopped hazelnuts
  • 1 tsp baking powder
  • 4 pieces eggs
  • a pinch salt
  • 100 grams sugar
  • 120 grams cornstarch
  • 1 liter milk
  • 200 grams butter
  • 200 grams chocolate
  • 15 grams cocoa
  • 100 grams toasted and chopped hazelnuts
  • 8 grams vanilla sugar
  • 400 ml cream (33% fat)
  • 50 grams sugar
  • 300 grams cream cheese

Instructions

  • In a large bowl, beat the eggs, salt, and sugar until foamy.
  • Add sifted flour, chopped hazelnuts, and baking powder; mix until smooth.
  • Pour the batter into a prepared mold and bake at 180°C for about 30 minutes.
  • Let the cake cool completely.
  • In a saucepan, combine eggs, salt, sugar, cornstarch, and milk; cook over medium heat, stirring until thickened.
  • Add butter, mixing until smooth; divide the cream into two equal parts.
  • Cut the cooled cake in half horizontally.
  • Melt the chocolate in a bain-marie and add to one part of the cream with cocoa, chopped hazelnuts, and vanilla sugar.
  • Whip the cream with sugar until firm, then blend into the other half of the cream with cream cheese.
  • Spread the chocolate cream on one cake half and cover with the other half.
  • Cover the cake with the cream and cream cheese mixture, decorating as desired.
  • Refrigerate for at least 4 hours before serving.

Notes

To enhance the flavors, consider adding a tablespoon of espresso powder to the batter. Store the cake in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. Remember to let all ingredients come to room temperature for better mixing.

Nutrition

Calories: 305kcal | Carbohydrates: 22g | Protein: 4g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 160mg | Sodium: 120mg | Potassium: 150mg | Fiber: 2g | Sugar: 13g | Vitamin A: 10IU | Vitamin C: 2mg | Calcium: 6mg | Iron: 8mg
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