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–+ servings
Chocolate Hazelnut Cake

Decadent Chocolate Hazelnut Cake to Satisfy Your Sweet Cravings

Indulge in a rich Chocolate Hazelnut Cake, featuring layers of hazelnut dacquoise and chocolate pastry cream.
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 35 minutes
Chilling Time 4 hours
Total Time 5 hours 15 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Baking
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Layers
  • 1 cup Hazelnut Flour Can be made by finely grinding toasted hazelnuts.
  • 3 large Egg Whites Substitute with aquafaba for a vegan option.
  • 3/4 cup Granulated Sugar Can use a cane sugar alternative.
  • 1 cup All-Purpose Flour Opt for gluten-free blend if needed.
  • 1/4 teaspoon Fine Salt Kosher salt works well.
For the Pastry Cream
  • 2 cups Whole Milk Use full-fat almond milk for dairy-free.
  • 8 oz Dark Cooking Chocolate Semi-sweet chocolate can be a substitute.
  • 1/4 cup Corn Starch Swap with all-purpose flour if needed.
  • 4 large Egg Yolks Mix 2 tablespoons of cornstarch with 2 tablespoons of water for vegan alternative.
  • 1 teaspoon Vanilla Extract Choose pure extract for best taste.
For the Hazelnut Praline
  • 1 cup Granulated Sugar Can use coconut sugar for less processed option.
  • 1 cup Toasted Hazelnuts Substitute with walnuts for nut-free option.
  • 1/2 teaspoon Bicarbonate Soda Honey can provide a sweeter taste.
For the Glaze
  • 2 cups Powdered Sugar Consider using a sugar-free alternative.
  • 1/2 cup Unsalted Butter Plant-based butter works for vegan option.

Equipment

  • Oven
  • Cake Pans
  • Saucepan
  • mixing bowls
  • Whisk
  • Offset Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 170°C (340°F) and line two round cake pans with baking paper to prevent sticking.
  2. Toast hazelnuts on a baking tray for about 20 minutes until golden brown. Cool completely and blend into a fine flour.
  3. Whisk together corn starch, sugar, and salt in a saucepan. Gradually add warm milk and egg yolks while stirring over medium heat. Cook until thickened, about 5-7 minutes. Stir in butter and chocolate until smooth.
  4. Combine sugar and a splash of water in a saucepan over medium heat until caramelized. Add toasted hazelnuts and bicarbonate soda, stirring until coated. Blend into a smooth paste.
  5. Process half of toasted hazelnuts into fine crumbs. Whip egg whites and sugar to stiff peaks, then gently fold in hazelnut and all-purpose flours. Pipe onto prepared pans and bake for about 15 minutes.
  6. Assemble the cake by layering dacquoise, pastry cream, and repeat for the second layer. Reserve some pastry cream for decoration.
  7. Mix powdered sugar with melted butter to create glazes. Divide and add melted chocolate to one for richer flavor. Decorate the cake with both glazes.
  8. Pour chocolate glaze over the cake, chill for 4 hours or overnight, then decorate with reserved pastry cream and hazelnut crumbs.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 60gProtein: 7gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gCholesterol: 50mgSodium: 250mgPotassium: 200mgFiber: 2gSugar: 30gVitamin A: 500IUVitamin C: 1mgCalcium: 120mgIron: 2mg

Notes

Store in an airtight container in the fridge for up to 3 days, or freeze individual slices for up to 2 months. Reheat slices in the microwave for 10-15 seconds if desired.

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