Hazelnut Chocolate Cake Recipes

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Italian Chocolate Hazelnut Cake image

This gluten free Italian Chocolate Hazelnut Cake recipe is made from scratch. It's topped with frosting made with Frangelico and coffee!

Provided by Christine Rooney

Categories     Dessert

Time 2h

Number Of Ingredients 12

1 scant cup gluten free flour blend (equals 120 grams and can be measured using a kitchen scale)
1/2 cup finely ground hazelnuts (unsalted)
2 tsp. baking powder
1/4 tsp. kosher salt
4 Tbsp. unsalted butter (room temperature)
1 cup sugar
2 eggs
1/2 cup chopped hazelnuts (unsalted)
2 oz. semisweet baking chocolate
1 1/2 Tbsp. unsalted butter
2 Tbsp. coffee (or espresso)
1 Tbsp. Frangelico


  • Heat oven to 350 degrees Fahrenheit.
  • Generously grease an 8 inch round cake pan (can use a 9 inch round cake pan if that's what you have) with butter. Coat the pan with some gluten free flour blend to prevent sticking.
  • Place 1/2 cup of unsalted hazelnuts in a food processor and pulse until they are finely ground. Alternately, you can place the hazelnuts in a plastic Ziploc bag and pound with a rolling pin if you don't have a food processor.
  • In a mixing bowl, combine 1 scant cup gluten free flour blend (this equals 120 grams and can be measured with a kitchen scale), ½ cup finely chopped hazelnuts, 2 tsp. baking powder, and ¼ tsp. kosher salt. Mix all of these ingredients together.
  • In a separate bowl, cream 4 Tbsp. of room temperature unsalted butter and 1 cup of sugar using a hand mixer or the whisk attachment of a Kitchen Aid stand mixer until the mixture is light and fluffy.
  • Add 2 eggs to the butter and sugar mixture one at a time, mixing until the mixture is light and fluffy after each egg is added.
  • Fold the flour mixture into the egg mixture a little at a time. Add some of the flour, mix together, and repeat until it is completely combined. The batter is thick and dense.
  • Spread the batter evenly in pan and bake for 35 minutes or until toothpick comes out clear. Remove from oven and allow to cool completely.
  • Brew one cup of coffee or espresso and allow to cool.
  • Heat a small amount of water in a double boiler (the water should be hot, but not boiling). Place 2 oz. of semisweet baking chocolate in the boiler and allow to melt, stirring the chocolate with a spatula to prevent burning.
  • Add 1 ½ Tbsp. unsalted butter to the chocolate and stir until the butter has melted and incorporated into the chocolate. Pour the chocolate mixture into a bowl and allow to cool.
  • Once the chocolate has cooled, beat the mixture with a hand mixer or the whisk attachment of a Kitchen Aid stand mixer until smooth. This may take a few minutes.
  • Add 2 Tbsp. of cooled coffee and 1 Tbsp. Frangelico liqueur to the mixture. Continue to beat with a mixer until it is spreadable.
  • Remove cake from pan and place on a cake platter or large plate (you may need to run knife along sides of pan to remove). Spread the chocolate frosting evenly over the top of the cooled cake.
  • Add 1/2 cup roughly chopped unsalted hazelnuts on top of the cake.

Nutrition Facts : Calories 323 kcal, ServingSize 2 cups, Carbohydrate 32 g, Protein 4 g, Fat 21 g, SaturatedFat 8 g, TransFat 0.3 g, Cholesterol 63 mg, Sodium 208 mg, Fiber 2 g, Sugar 29 g, UnsaturatedFat 8 g


The Best Chocolate Hazelnut Cake image

This decadent chocolate hazelnut cake features moist chocolate sponge cake slathered in Nutella & cream cheese frosting & topped with crunchy hazelnuts. Yum!

Provided by Natalya Drozhzhin

Categories     Cake

Time 1h30m

Number Of Ingredients 8

1 chocolate sponge cake
2 cups hazelnuts
8 oz cream cheese (room temperature)
1 cup unsalted butter (room temperature)
1/2 cup Nutella (room temperature)
14 oz dulce de leche
1/2 cup heavy whipping cream
1/2 cup chocolate chips


  • Bake two chocolate sponge cakes. Once cooled, slice each cake into two even pieces for a total of 4 layers.
  • Toast the hazelnuts in the oven for about 10 minutes at 350°F.
  • Whip the dulce de leche, cream cheese, butter, and Nutella together until smooth.
  • Cover a plate with foil. Place the first cake layer on the plate and apply a layer of frosting on top of it.
  • Sprinkle on some chopped hazelnuts on top of the cream. Repeat the process with the remaining cake layers, leaving the top layer unfrosted.
  • Frost the outside of the cake with the remaining cake cream. Pop the cake in the refrigerator to set.
  • Bring the heavy whipping cream to a boil. Pour it over the chocolate chips in a medium bowl and let it sit for a few minutes. Stir the mixture until smooth and creamy and let it cool to room temperature.
  • Using a pastry bag or a plastic bag with the tip cut off, pipe the chocolate along the edge of the cake, allowing the chocolate to drizzle down the sides. Pipe some of the chocolate in the center of the cake and spread it evenly with a spatula.
  • Scatter some hazelnuts on the outer edges of the cake. Place the cake in the refrigerator overnight or at least for 2-3 hours. Slice and enjoy!

Nutrition Facts : Calories 349 kcal, Carbohydrate 13 g, Protein 4 g, Fat 32 g, SaturatedFat 16 g, Cholesterol 57 mg, Sodium 58 mg, Fiber 2 g, Sugar 10 g, ServingSize 1 serving


Chocolate hazelnut cake image

We made this as a birthday cake for Italy, which celebrated the 150th anniversary of its unification in 2011. Gianduia is a speciality of the Piedmont region and it's a mixture of ground hazelnuts and chocolate.

Provided by The Hairy Bikers

Categories     Cakes and baking

Yield Serves 10

Number Of Ingredients 7

250g/9oz whole blanched hazelnuts
200g/7oz butter, cubed, plus extra for greasing
200g/7oz dark chocolate, broken into squares
6 medium eggs, separated
200g/7oz caster sugar, preferably golden
3 tbsp hazelnut liqueur or amaretto liqueur (or fresh orange juice)
150g/5½oz chocolate and hazelnut spread


  • Preheat the oven to 200C/400F/Gas 6.
  • Put the hazelnuts on a baking tray and roast them in the centre of the oven for 10 minutes, giving the pan a shake halfway through, until they are golden brown. Watch them carefully so that they don't burn. Remove and leave them to cool for a few minutes.
  • Reduce the oven temperature to 180C/350F/Gas 4.Butter a 23cm/9in springform cake tin and line the base with baking parchment.
  • Place 200g/7oz of the hazelnuts in a food processor and blend them until they are fairly finely ground. If you blend the nuts to the consistency of fine breadcrumbs, they should work a treat, but leave a few coarser pieces to add texture. Set the remaining 50g/2oz hazelnuts aside.
  • Put the butter and chocolate in a heatproof bowl and set it above a pan of gently simmering water. Stir occasionally and as soon as nearly all the chocolate has melted, remove the bowl from the pan and continue to let the chocolate melt in the residual heat.
  • Stir in the ground hazelnuts and leave the mixture to cool for 5 minutes.
  • Beat the egg yolks and sugar together with an electric hand-whisk for at least 5 minutes until pale and creamy, then stir into the chocolate mixture until thoroughly combined. Wash and dry the beaters well.
  • In a clean bowl, whisk the egg whites until stiff peaks form - they are ready when you can turn the bowl upside down without the eggs sliding out. Do not over whisk.
  • Working quickly, stir the hazelnut liqueur, amaretto or orange juice, into the chocolate mixture to soften. Add a couple of tablespoonfuls of the whisked egg whites and stir until thoroughly combined, then gently fold in the remaining egg whites.
  • Spoon the mixture into the prepared tin and bake in the centre of the oven for 35-40 minutes or until the cake is well risen and firm.
  • Remove the cake from the oven and leave it to cool in the tin for 30 minutes. Undo the springclip and invert the cake on to a serving plate, then peel off the lining paper and leave it to cool completely.
  • When the cake is cold, spread it with the chocolate and hazelnut spread and sprinkle with the hazelnuts that you set aside - these can be whole or chopped, whatever you prefer.


Chocolate Hazelnut Celebration Cake image

Provided by Molly Yeh

Categories     dessert

Time 1h30m

Yield one 4-layer 6-inch cake

Number Of Ingredients 24

Nonstick cooking spray, for the pans
1 cup unsalted roasted hazelnuts
2 1/4 cups all-purpose flour
1 3/4 cups granulated sugar
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
3/4 teaspoon baking soda
1 cup milk
1/2 cup vegetable or canola oil
1 tablespoon vanilla extract
2 large eggs
3/4 cup hot coffee
4 cups powdered sugar
1 cup (2 sticks) unsalted butter, softened
1 1/2 teaspoons vanilla extract
A good pinch of kosher salt
1/4 cup heavy cream
Mustard yellow food coloring
Dusty rose pink food coloring
Marzipan kneaded with food coloring and cut into cute shapes (we're making houses)
Crushed unsalted roasted hazelnuts
Green sprinkles, optional
Orange sprinkles, optional


  • For the cake: Preheat the oven to 350 degrees F.
  • Grease four 6-inch-round, 3-inch-tall cake pans and line the bottoms with parchment.
  • Put the hazelnuts in a food processor and grind them until you have small crumbs. Measure out 1/4 cup of the hazelnut crumbs and set them aside for the frosting.
  • Pour the remaining hazelnut crumbs into a large bowl and whisk in the flour, granulated sugar, cocoa powder, baking powder, salt and baking soda. In a medium bowl, whisk together the milk, oil, vanilla and eggs. Whisk the wet ingredients into the dry ingredients and then stir in the hot coffee. It will be a very thin batter.
  • Pour into the prepared cake pans and bake until a toothpick inserted into the center comes out clean. Begin checking for doneness at 25 minutes. Let the cakes cool in the pans for 10 minutes, then turn them onto a greased cooling rack.
  • For the frosting: While the cakes are cooling, use an electric mixer to beat together the powdered sugar, butter, vanilla and salt until smooth. Mix in the heavy cream until smooth. Scoop out a tiny amount of frosting for the mustard-colored dollops, add the mustard yellow food coloring and mix until combined. Transfer the yellow frosting to a piping bag with a small round tip. To the remaining frosting, add the dusty rose pink food coloring and mix until the desired shade of pink. Measure out 1 cup of the pink frosting and transfer it to a small bowl. Fold in the reserved 1/4 cup ground hazelnuts.
  • Level your cake layers and spread the top of one of them with the hazelnutty frosting. Place a second layer on top, then frost the top with more of the hazelnutty frosting. Continue with the remaining 2 layers. Frost the top and sides with the remaining pink frosting without nuts.
  • For the decorations: Decorate with mustard dollops of frosting around the edge. Add marzipan house cutouts of white houses with green shutters, crushed hazelnuts, green grass sprinkles, orange sun sprinkles or whatever else you'd like!


Chocolate Hazelnut Layer Cake image

Make and share this Chocolate Hazelnut Layer Cake recipe from Food.com.

Provided by CookingONTheSide

Categories     Dessert

Time 2h10m

Yield 1 cake, 12-14 serving(s)

Number Of Ingredients 19

3 cups heavy whipping cream
8 ounces bittersweet chocolate, chopped
1 cup unsweetened cocoa powder
2/3 cup boiling water
1/2 cup nutella (chocolate hazelnut spread, buy two 13-oz jars)
1 cup buttermilk
2 tablespoons Frangelico liqueur (optional)
1 1/2 teaspoons vanilla extract
1 1/2 cups sugar
1/2 cup butter, softened
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
4 large eggs
1 3/4 cups all-purpose flour
1 1/2 cups nutella
1 cup hazelnuts, toasted and chopped
toasted hazelnuts, chopped
chocolate curls, chopped


  • Microwave cream in a large bowl on high until steaming.
  • Add chocolate; let stand 5 minutes.
  • Stir until chocolate melts and mixture is smooth.
  • Cover surface directly with plastic wrap; refrigerate until cold, at least 4 hours.
  • Cake: Heat oven to 350°F.
  • You'll need two 9 x 2-in. round cake pans, greased and floured.
  • Whisk cocoa powder and water in a medium bowl, then Nutella and buttermilk, Frangelico and vanilla.
  • Beat sugar, butter, baking soda, baking powder and salt in a large bowl with mixer on medium-high speed 3 minutes or until pale.
  • Beat in eggs 1 at a time.
  • On low speed beat in flour in 3 additions alternating with cocoa mixture in 2 additions, beating just until blended.
  • Pour into prepared pans.
  • Bake 30 to 35 minutes until a pick inserted in centers comes out clean. Cool in pans on rack 10 minutes.
  • Run a knife around edge of each layer; turn out on rack and cool completely.
  • Insert several toothpicks halfway up side around both cake layers.
  • Using picks as a guide, cut layers in half with a long serrated knife.
  • Filling & frosting: Beat cold chocolate mixture on medium speed until soft peaks form when beaters are lifted.
  • Put Nutella into a bowl; stir in 1 1/2 cups chocolate mixture until smooth. Fold into remaining chocolate mixture until combined.
  • Remove 2 1/2 cups to a bowl; stir in hazelnuts for filling.
  • Reserve remainder for frosting.
  • To assemble: Place 1 cake layer on serving plate; spread with 1/3 the filling (1 scant cup).
  • Top with second layer and 1/2 the remaining filling; repeat with third layer and remaining filling.
  • Top with last cake layer.
  • Spread a thin layer of frosting over top and sides; refrigerate 15 minutes to firm.
  • Spread top and sides with remaining frosting.
  • Refrigerate until ready to serve.
  • Garnish just before serving.
  • Plan ahead: Wrap cooled cake layers and make frosting (through Step 1) up to 2 days ahead.
  • Cover the frosted cake and refrigerate up to 3 days.

Nutrition Facts : Calories 824.5, Fat 54.2, SaturatedFat 23, Cholesterol 173.2, Sodium 421.2, Carbohydrate 78.2, Fiber 6.6, Sugar 53.9, Protein 11.7


Chocolate Hazelnut Crepe Cake image

Something magical happens when you layer crepes with cream to build a cake. The flavors intensify, you improve the cream to crepe ratio and there are more crispy edges. And then there is the dazzling moment when you present the ethereal cake and slice into it to reveal a whole world of fine rings. This cake, with light hazelnut crepes and rich chocolate cream, isn't difficult to make (though the first crepe in the pan is always a flop; don't get discouraged). It does take some time, though, to make and assemble. Just keep the image of the gorgeous final product in your mind as you work.

Provided by Samantha Seneviratne

Categories     cakes, dessert

Time 6h

Yield 8 to 10 servings

Number Of Ingredients 21

4 large eggs plus 2 large egg yolks
2 cups/473 milliliters whole milk
1/2 cup/118 milliliters heavy cream
1 cup/145 grams all-purpose flour
1 cup/90 grams hazelnut meal
1/4 cup/50 grams sugar
1/2 teaspoon kosher salt
1 teaspoon pure vanilla extract
4 tablespoons/57 grams unsalted butter, melted, plus more butter for greasing pan
6 ounces/170 grams high-quality chocolate, 64 percent cocoa, finely chopped
1/3 cup/67 grams sugar
1/3 cup/40 grams cornstarch
1/4 cup/25 grams good quality cocoa powder
Pinch kosher salt
2 1/2 cups/591 milliliters whole milk
6 large egg yolks
2 tablespoons/29 grams unsalted butter
3 tablespoons/45 milliliters brandy or strong coffee
1 cup/236 milliliters heavy cream, whipped to soft peaks
3 tablespoons/27 grams chopped, toasted hazelnuts
Cocoa powder, for dusting


  • Prepare the crepe batter: Whisk together eggs, egg yolks, milk and cream in a medium bowl. In a large bowl, whisk together flour, hazelnut meal, sugar and salt. Make a well in the center of the flour mixture and pour in some of the milk mixture. Gently whisk from the center of the well, making a thick, smooth batter. Then, while whisking, gradually add remaining milk mixture and whisk until smooth. Whisk in vanilla and butter. (Alternatively, combine all the ingredients in a blender and blend on low speed until smooth.) Cover and refrigerate for at least 2 hours and up to 48 hours.
  • Prepare the chocolate cream: Place chopped chocolate in a medium bowl and set a fine mesh sieve over the bowl. In a medium saucepan, whisk together sugar, cornstarch, cocoa powder and salt. Whisk in some of the milk to create a thick paste. Gradually add remaining milk while whisking until mixture is smooth and well-combined. Whisk in egg yolks and add butter.
  • Cook milk mixture over medium heat, whisking constantly and occasionally scraping the bottom and sides of the pan with a rubber spatula. Once the mixture comes to a boil and becomes very thick, about 5 minutes, whisk it vigorously for 1 to 2 minutes. Press hot cream mixture through the sieve into the bowl with the chocolate. Let it stand for 2 minutes, then mix it until smooth and well-combined. Add brandy or coffee and stir to combine. Use a rubber spatula to stir the mixture until it has cooled to about room temperature and is smooth and silky. Cover with plastic wrap, pressed into the surface of the custard, and chill until ready to use.
  • Cook the crepes: Melt a little bit of butter in an 8-inch nonstick skillet over medium heat and let the pan get hot. Remove the pan from the heat and immediately add a scant 1/4 cup (about 3 tablespoons) crepe batter to one side of the pan. (You don't want to use too much batter or you'll have thick crepes.) Quickly tilt and swirl the pan to spread the batter to an even thickness across the bottom of the pan and about 1 inch up the sides.
  • Return the pan to the heat and cook crepe until very lightly golden and set on one side, about 45 seconds. Tuck a small offset spatula under the edge of the crepe, grab onto it with your fingers, and quickly flip it over. Cook until light golden brown on the other side, 30 seconds to 1 minute. Slip crepe onto a rack to cool. Once crepes are cool, transfer them to a baking sheet and cover with a light towel to keep them from drying out. Continue with remaining batter, occasionally wiping out the skillet with a paper towel and very lightly buttering the skillet every few crepes as needed. You should have 20 to 24. (You need 20 for the cake.)
  • To assemble, stir the cream until smooth. Lay 1 crepe on a cake plate. Using an offset spatula, cover with a thin layer of chocolate cream (2 to 3 tablespoons), leaving a 1/4-inch border. Cover with a crepe and repeat to make a stack of 20, with the best-looking crepe on top. Cover with plastic wrap and chill for at least 2 hours.
  • To serve, top with whipped cream, nuts and dust with cocoa.

Nutrition Facts : @context http, Calories 581, UnsaturatedFat 19 grams, Carbohydrate 47 grams, Fat 42 grams, Fiber 9 grams, Protein 16 grams, SaturatedFat 20 grams, Sodium 208 milligrams, Sugar 19 grams, TransFat 0 grams


Hazelnut Chocolate Cake Roll image

Don't be intimidated to prepare this dramatic dessert from our Test Kitchen! It's actually quite easy to make. Plus, it can be assembled the day before serving.

Provided by Taste of Home

Categories     Desserts

Time 1h30m

Yield 10 servings.

Number Of Ingredients 15

4 large eggs, separated
3/4 cup sugar, divided
2 tablespoons water
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/3 cup baking cocoa
1 teaspoon baking powder
1/4 teaspoon salt
1 cup heavy whipping cream
3 tablespoons confectioners' sugar
1/2 teaspoon vanilla extract
1/2 cup chopped hazelnuts, toasted
1 ounce semisweet chocolate, grated
Additional confectioners' sugar


  • Let eggs stand at room temperature for 30 minutes. Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside. , In a large bowl, beat egg yolks until slightly thickened. Gradually add 1/2 cup sugar, beating until thick and lemon-colored. Beat in water and vanilla. Combine the flour, cocoa, baking powder and salt; gradually add to yolk mixture and mix well. , In a small bowl with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Gradually fold into batter. Spread evenly into prepared pan. , Bake at 375° for 12-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with baking cocoa. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., For filling, in a small bowl, beat cream and confectioners' sugar until stiff peaks form. Beat in vanilla. Fold in hazelnuts and chocolate. Unroll cake; spread filling evenly over cake to within 1/2 in. of edges. Roll up again. , Place seam side down on a serving platter. Cover and refrigerate for 1 hour. Just before serving, dust with confectioners' sugar. Refrigerate leftovers.

Nutrition Facts :


Rich Hazelnut Chocolate Cake image

Provided by Molly O'Neill

Categories     dessert

Time 1h15m

Yield Ten servings

Number Of Ingredients 8

1 cup unsalted butter, cut into 1-inch pieces, plus additional for greasing pan
Flour for coating pan
8 ounces Callebaut bittersweet chocolate, coarsely chopped
8 eggs, separated
1 1/4 cups sugar
3/4 cup hazelnuts, toasted, skinned and ground
1 tablespoon hazelnut liqueur
Confectioners' sugar


  • Preheat oven to 325 degrees. Butter and flour a 10-inch springform pan. Place butter and chocolate in a bowl over barely simmering water until melted, stirring often. Whisk egg yolks with 3/4 cup of sugar. Whisk in the chocolate mixture, hazelnuts and liqueur.
  • Using an electric mixer, whip the egg whites until soft peaks form. Gradually add the remaining sugar and whip to firm peaks. Stir 1/3 of the whites into the chocolate mixture. Fold in the remaining whites. Scrape the batter into the prepared pan and bake until a tester inserted into the center of the cake comes out slightly moist, about 55 minutes. Let cool; cake will fall. Remove the sides of the pan and sift confectioners' sugar over the top. Cut into wedges and serve.

Nutrition Facts : @context http, Calories 496, UnsaturatedFat 15 grams, Carbohydrate 44 grams, Fat 35 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 17 grams, Sodium 54 milligrams, Sugar 40 grams, TransFat 1 gram


Chocolate Hazelnut Cake image

Categories     Chocolate     Nut     Dessert     Bake     Hazelnut     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 15

2 1/4 cups tawny Port
10 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
3/4 cup (1 1/2 sticks) unsalted butter
1 cup ground toasted hazelnuts (about 3 1/2 ounces)
1/2 cup unsweetened cocoa powder
5 large eggs
1 cup sugar
6 tablespoons whipping cream
2 tablespoons light corn syrup
12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1/2 cup finely chopped toasted hazelnuts
1/2 cup husked toasted hazelnuts
1/2 cup unhusked toasted hazelnuts


  • Boil tawny Port in heavy large saucepan until reduced to 10 tablespoons, about 15 minutes. Set reduced Port aside.
  • For cake:
  • Preheat oven to 350°F. Butter 9-inch square baking pan with 2-inch-high sides. Line bottom with parchment. Butter parchment. Dust pan with flour; tap out excess. Melt chocolate and butter in heavy medium saucepan over medium-low heat, stirring constantly until smooth. Pour into large bowl. Cool slightly. Whisk in 4 tablespoons of reduced Port, ground nuts and cocoa. Using electric mixer, beat eggs and sugar in another large bowl until mixture whitens and triples in volume, about 6 minutes. Add chocolate mixture and fold together.
  • Pour batter into prepared pan. Bake until top forms crust and cracks, and tester inserted into center comes out with moist crumbs attached, about 55 minutes. Transfer cake to rack and cool 30 minutes. Press down on crusty portion of top to even. Run small sharp knife around cake sides to loosen. Cool 2 hours. Turn cake out onto 7-inch cardboard square. Peel off parchment.
  • For icing:
  • Bring cream, corn syrup and remaining 6 tablespoons reduced Port to simmer in heavy medium saucepan. Reduce heat to low. Add chocolate and whisk until smooth. Let stand until cool but still spreadable, whisking occasionally, about 5 minutes.
  • Place cake on platter. Spread chocolate icing over top and sides of cake, forming waves in icing atop cake. Press chopped hazelnuts onto sides and 1/2 inch over top edge to cake. Alternate husked and unhusked hazelnuts atop cake along chopped hazelnut border. Refrigerate cake at least 4 hours. (Cake can be prepared 1 day ahead.) Cut cake into slices and serve.


Hazelnut Cocoa Cake image

Perfectly sized for two, this luscious layer cake is easy to prepare. "A jar of chocolate hazelnut spread makes a sweet, creamy frosting without any of the work," says Michaela Rosenthal of Woodland Hills, California.

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 6 servings.

Number Of Ingredients 13

1/2 cup butter, softened
3/4 cup plus 2 tablespoons sugar
1/4 cup packed brown sugar
2 eggs
1-1/4 cups cake flour
2 tablespoons baking cocoa
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup Mascarpone cheese
1/2 cup water
1 cup Nutella
1/4 cup chopped hazelnuts


  • In a small bowl, cream the butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, cocoa, baking powder, baking soda and salt; add to the creamed mixture alternately with cheese, beating well after each addition. Stir in water until blended., Pour into two 6-in. round baking pans coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., Spread Nutella between layers and over the top of cake. Sprinkle with hazelnuts.

Nutrition Facts :


Flourless Chocolate-Hazelnut Cake image

Small wedges of this luscious, superchocolaty cake go a long way.

Provided by Jill Silverman Hough

Categories     Cake     Milk/Cream     Chocolate     Egg     Dessert     Bake     Quick & Easy     Frangelico     Chill     Hazelnut     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 9

12 ounces 60% cacao bittersweet chocolate, chopped
3/4 cup (1 1/2 sticks) unsalted butter, cut into chunks
6 large eggs
1 cup (packed) golden brown sugar
1/2 cup Frangelico or other hazelnut liqueur, divided
1 cup finely ground hazelnuts (ground in processor; about 5 ounces)
1 teaspoon coarse kosher salt
1 cup chilled heavy whipping cream
Chopped toasted hazelnuts


  • Position rack in center of oven and preheat to 350°F. Butter 9-inch-diameter springform pan. Line bottom of pan with parchment paper round. Wrap outside of pan tightly with 3 layers of heavy-duty foil. Combine chocolate and butter in medium metal bowl; set bowl over saucepan of simmering water. Whisk until mixture is melted and smooth. Remove bowl from over water.
  • Whisk eggs, golden brown sugar, and 1/4 cup Frangelico in large bowl to blend. Add chocolate mixture and whisk until smooth. Stir in ground hazelnuts and 1 teaspoon coarse kosher salt. Transfer batter to prepared pan. Place springform pan in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of springform pan. Place in oven and tent springform pan loosely with foil. Bake until cake is set in center and top is dry to touch, about 1 1/2 hours (top of cake will remain shiny). Remove cake from roasting pan; remove foil from top and outside of pan. Cool cake in pan on rack. Chill cake until cold, about 3 hours. DO AHEAD: Can be made 3 days ahead. Cover and keep chilled.
  • Using electric mixer, beat whipping cream and remaining 1/4 cup Frangelico in medium bowl until soft peaks form. Run knife around pan sides to loosen cake. Release pan sides. Cut cake into wedges. Transfer to plates. Top with whipped cream; sprinkle with chopped toasted hazelnuts.

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Step 1. Cake: Preheat oven to 350°F (180°C). Grease two 9-inch (2L) cake pans. Finely chop chocolate and place in a bowl. Heat milk just to boiling. Pour over chocolate and stir gently until melted. In a separate bowl, whisk flour with baking powder, baking soda, salt and spices.
From lindt.ca

Get one of our Hazelnut and chocolate cake recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 98% Plum, hazelnut and chocolate cake This plum, hazelnut and chocolate cake recipe puts forward the most uncomplicated way of making an excellent cake that c. Bookmark. 60 min ; 8 Yield; 98% Chocolate Hazelnut Tartlets With Sea …
From crecipe.com

Create one filling layer of chocolate buttercream sprinkled with toasted chopped hazelnuts. 4. Create a second filling layer with Nutella. This layer should be thin. Repeat, alternating the layers as needed. 5. Wrap the filled cake within its pan entirely in plastic wrap. 6. Freeze or chill the cakes until cold.
From wickedgoodies.com

Download pdf. Chocolate and Hazelnut Cake - step by step. CAKE BATTER. • Sift flour, 60g of sugar, and baking powder. • In a bowl, cream the softened butter and 60g of sugar. Then, add the eggs and vanilla. • Combine the two mixtures with the milk. • Once the mixture is thick and creamy, add the hazelnut paste. • Bake the cake at 180°C.
From ferrerorocher.com

2014-01-26 Once all ingredients are mixed together turn speed up to medium low and mix for 2 minutes. Divide batter evenly among the 2 cake pans and bake for 25-30 minutes, until center is set and toothpick comes out clean. Allow to cool in pan for 10 minutes and then remove from pan and cool completely on a wire rack.
From cookiesandcups.com

Butter and flour a 9-inch springform pan. Melt the chocolate in the top of a double boiler or a metal bowl set over a saucepan of simmering water. Let it cool slightly. Grind the hazelnuts in a ...
From chatelaine.com

2022-01-29 Bake the Hazelnut Chocolate Cake. Place in middle of preheated oven for about 25-30 minutes, or until skewer comes out clean. Allow to cool in pan for about 15 minutes, then run a thin bladed knife around the edge of the pan and remove from the tin. Remove the parchment paper and place on cooling rack to cool completely.
From christinascucina.com

2022-05-13 Brioche cubes and chocolate chips are doused with crème anglaise, baked and topped with a scoop of vanilla bean ice cream. Time. 1 hour 15 minutes. Yields. Serves 9 to 12.
From latimes.com

2021-01-15 For any one who loves nutty candy or simply has a sweet tooth, this rich hazelnut toffee is sure to hit the spot! Feel free to use white chocolate instead of milk chocolate as the base. When completely cool, break into bite-sized pieces and …
From allrecipes.com

2020-09-30 Add the hazelnut meal, cocoa powder, sea salt, cream of tartar, and 1/2 box Bahlsen Waffeletten cookies to a food processor and pulse until the cookies are completely crumbled; set aside. Melt the chocolate and butter together in a microwave or double boiler. Stir in the pear butter, vanilla extract, and hazelnut extract.
From anediblemosaic.com

Preheat the oven to 350 degrees. Butter and flour a 9-inch springform pan. Melt the chocolate in the top of a double boiler or a metal bowl set over a saucepan of simmering water. Let it cool slightly. Grind the hazelnuts in a food processor until they are fine but not pasty.
From lidiasitaly.com

2015-10-19 Step 3. In medium bowl, use electric mixer to beat egg whites until glossy and soft peaks form. Set aside. Step 4. In separate bowl, beat egg yolks and sugar until thick, creamy and light in colour. Step 5. Using rubber spatula, stir chocolate mixture into egg yolk mixture. Step 6.
From foodnetwork.ca

2017-11-06 Bake the cake. Heat oven to 350*F. Prepare cake pans by rubbing the sides of the pans with a little oil or butter and dusting with flour. Line bottoms of pans with parchment paper. In a large mixing bowl (the bowl of an electric mixer), stir together sugar, flour, cocoa, baking powder, baking soda and salt.
From glorioustreats.com

2006-11-14 100 g Roasted and finely ground. -hazelnuts. Beat the margerine and the sugar. Add the eggs one at a time. Add the. melted chocolate, and then the remaining ingredients. Pour into 2 loaf pans. (It won’t pour exactly, as it will be quite thick). Bake at 350 degrees for.
From bakerrecipes.com

2017-01-10 Melt the chocolate and coconut oil together in a large bowl over simmering water (double boiler). After melted, stir in the coconut milk until combined. Remove bowl from the heat and stir in the maple syrup, hazelnut extract, vanilla, and salt. Using a food processor, grind the hazelnuts until finely ground. Then using a spatula, mix the meal ...
From livinghealthywithchocolate.com

2018-08-30 Ingredients. 6 ounces dark chocolate (65-70%), chopped. 5 ounces of whole hazelnuts (1 heaping cup) 1/2 cup ( 1 stick) butter, at room temperature. 1/2 cup plus 2 tablespoons sugar. 4 large eggs, at room temperature. 1 1/2 teaspoons vanilla.
From seriouseats.com

Refrigerate at least 1 hour until set. STEP 5. Drizzle plate with melted chocolate, if desired. Sprinkle with hazelnuts, if desired. Tip #1. - To toast hazelnuts, bake at 350°F, 9-11 minutes. Rub in a wet dish towel to remove skins. If skins don’t come off, continue baking for an additional 5 minutes. Tip #2.
From landolakes.com

Preheat oven to 350°. Spray 3 (9-inch) round cake pans with nonstick baking spray with flour. In a large bowl, beat butter, sugars, and vanilla with a mixer at medium speed until fluffy. Add eggs, one at a time, beating well after each addition. In a medium bowl, whisk together flour and next 4 ingredients. Gradually add flour mixture to ...
From pauladeenmagazine.com

Stir and let curdle while moving onto the next step. Prepare flax eggs in a large mixing bowl by mixing flaxseed meal and water and let rest for 5 minutes. Add baking soda to the almond milk vinegar mixture and stir. Add the sugar, maple syrup and almond milk mixture to the flax egg and beat/whisk to combine.
From minimalistbaker.com

Preheat the oven to 180°C/Gas 4. Line a 20cm springform cake tin with baking parchment and brush very lightly with oil. Thoroughly combine the ground hazelnuts, baking powder and cocoa and set aside. Put the eggs, sugar and honey into the bowl of a free-standing mixer (or use a hand-held electric whisk in a regular bowl) and whisk together for ...
From rivercottage.net

2021-02-17 Preheat the oven to 355 °F (180°C). Lightly grease a 9.5x4-inch (25x11cm) loaf pan, then line with parchment paper, leaving an overhang on both sides. In a large bowl, whisk together flour, ground hazelnuts, baking powder, baking soda, sugar, and salt. Set aside.
From biancazapatka.com

Lower the oven temperature to 225°. In the bowl of a standing electric mixer fitted with the whisk, beat the egg whites with the salt at medium-high speed until soft peaks form. Gradually beat in ...
From foodandwine.com

2022-03-03 Hazelnut & Chocolate Meringue Cake. Preheat the oven to 350°F and line 2 large baking sheets with parchment paper. Draw two 8-inch rounds on one sheet of the parchment and one 8-inch round on the other. Spread the hazelnuts on a third baking sheet and toast for 12 to 14 minutes, until browned.
From thefancypantskitchen.com

Cake. Step 1: Preheat the oven to 350°. Prepare a 9-inch spring form pan with olive oil spray. Sprinkle with flour and tap out excess. Step 2: Place the hazelnuts, orange zest and 2 tablespoons of the sugar (from the 1 cup) in a food processor and process until very finely chopped. Set aside.
From bertolli.com

2020-09-05 How To Make Chocolate Cake. Preheat – oven to 325F (165C). Grease (3) 6” baking pans and line the base of each pan with 6” parchment paper circle cutouts. Sift – using a fine mesh sieve, sift the flour, baking powder, baking soda, and salt into a large mixing bowl.
From nourishedendeavors.com

2020-10-29 Preheat oven to 250F and line a 10×15″ pan with parchment. Trace two 5″ circles onto the parchment, flip over so the traced side is down. Combine egg whites, salt, and cream of tartar in the bowl of a stand mixer**. Beat on high until soft peaks form. Slowly add sugar (1 Tbsp at a time) and beat until stiff peaks.
From livforcake.com

2020-09-14 Pre-heat the oven to 180 degree C. Line a 7 or 8 inch pan with parchment or grease it well. In a large bowl, melt the butter and chocolate together. Add to it, the caster sugar, all-purpose flour and the ground hazelnuts. Finally add the …
From loveandflourbypooja.com

Mix together the remaining 5 tablespoons butter with the chocolate hazelnut spread in a large bowl with a wooden spoon. Stir in the espresso. Add the yolks and stir briskly to combine. Stir in the chopped hazelnuts and melted chocolate. Add one-fourth of the whipped egg whites to the chocolate hazelnut mixture and stir to lighten the batter.
From foodnetwork.co.uk

2016-05-30 Chill for 1-2 hours or until firm. For the glaze, place the chocolate and chocolate hazelnut spread in a bowl. Bring the heavy cream to a boil in the microwave/in a saucepan and pour the spread and chocolate. Let the mixture sit for 30 seconds then stir till smooth. Remove the cake from the cake pan and peel off the foil.
From hotchocolatehits.com

2021-06-06 Instructions. Heat the oven to 350°F/180°C. Grease the bottom and sides of a 9-inch springform pan. Wrap the outside bottom and sides of the pan with aluminum foil to prevent leaking. Put the chocolate, Nutella, sugar and butter in a big saucepan and melt slowly over a very low heat, stirring occasionally.
From prettysimplesweet.com

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