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French Chocolate Hazelnut Cake recipe

French Chocolate Hazelnut Cake.

A light and creamy glaze adorns this lusciouscake. Ground nuts replace quite a bit of the flour in this delightfulconfection.

Recipe: French ChocolateHazelnut Cake

1 (12-ounce) package NESTL TOLLHOUSE Semi-Sweet Chocolate Morsels – divided use
3/4 cup granulated sugar
2/3 cup butter or margarine, softened
1 teaspoon vanilla extract
1/2 teaspoon salt
3 large eggs, separated
1 cup all-purpose flour
1/4 cup hazelnut liqueur or milk
2/3 cup ground toasted hazelnuts or almonds
2 tablespoons granulated sugar
3 tablespoons butter or margarine
2 tablespoons light corn syrup
1 tablespoon water

  • Preheat oven to 350°F (175°C).Grease and flour 9-inch springform pan.
  • Microwave 1 cup morsels in medium, microwave-safebowl on HIGH (100%) power for 1 minute; stir. Microwave at additional10- to 20-second intervals, stirring until smooth. Cool to roomtemperature.
  • Beat 3/4 cup sugar, butter, vanilla extractand salt in large mixer bowl until creamy. Beat in melted chocolateand egg yolks. Add flour and liqueur; beat until smooth. Stirin hazelnuts. Beat egg whites in small mixer bowl until softpeaks form. Gradually add 2 tablespoons sugar; beat until stiffpeaks form. Fold into chocolate batter. Spread into preparedspringform pan.
  • Bake for 35 to 40 minutes or until woodenpick inserted in center comes out still slightly moist. Coolin pan for 15 minutes. Loosen and remove side of pan. Invertonto wire rack to cool completely.
  • Heat 3 tablespoons butter, corn syrupand water in small, heavy-duty saucepan over low heat, stirringconstantly, until mixture just comes to a boil. Remove from heat.Add remaining morsels; stir until smooth. Cool to room temperature.
  • Pour 3 tablespoons Glaze into small, heavy-dutyplastic bag. Pour remaining Glaze over cake; spread over topand sides. Allow to set for a few minutes. Cut tiny corner frombag; pipe reserved Glaze over cake.

    Makes 10 servings.

    Recipe and photograph are the propertyof Nestl ® and Meals.com, used with permission.

    Chocolate and Hazelnut Cake – cake recipe with Nutella PT1 (PT2 is Chocolate Nutella Buttercream)

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  • Comments

    1 Comment

    Cook

    A whisk should work! I actually made a smaller cake first to test these, which is why there s four layers. So just ignore that. Otherwise you can use this 3-layer chocolate cake recipe as a guide! I made this cake for my birthday and was happy with the taste. I followed the instructions, iced, and put in the fridge overnight. The next day when we took it to the party and cut it up, it wasn t cake-y anymore but super dense almost like fudge. What happened? was it because I refrigerated it? The taste was still very good though.


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