Hazelnut and Chocolate Cake
Indulge your sweet tooth with our rich and nutty Hazelnut Chocolate Cake! This decadent dessert combines finely ground hazelnuts and velvety dark chocolate for a flavor explosion in every bite. Topped with a luscious chocolate glaze and a sprinkle of crushed nuts, it's the perfect treat for any occasion—prepare to impress your taste buds!
Prep
30
min
Cook
60
min
Serves
8
people
Level
intermediate
📝 Ingredients
Serves 8🥬Fresh Produce(2)
- 90 g potato starch (3.18 oz)
- 250 g water (8.82 oz)
🥛Dairy & Eggs(6)
- about 4 medium eggs
- about 4 egg yolks
- 200 g fresh liquid cream (7.06 oz)
- 250 g fresh liquid cream (8.82 oz)
- 250 g mascarpone (8.82 oz)
- 1 tablespoon whole milk (15 ml)
🫙Pantry Staples(6)
- 90 g unsweetened cocoa powder (3.18 oz)
- 275 g dark chocolate 55% (9.71 oz)
- 225 g all-purpose flour (1.8 cup)
- 10 g powdered sugar (0.05 cup)
- 225 g sugar (1.12 cup)
- 120 g sugar (0.6 cup)
🧂Spices & Seasonings(1)
- 1 pinch of fine salt
📦Other(4)
- 4 g gelatin sheets, 200° bloom (0.14 oz)
- 100 g hazelnut granules (3.53 oz)
- 180 g hazelnut spread (6.35 oz)
- 15 g rum (0.53 oz)
👨🍳 Instructions
- 1
Prepare the cake batter by mixing eggs, egg yolks, sugar, flour, potato starch, cocoa powder, and salt.
- 2
Bake the cake in a 26 cm mold.
- 3
Prepare the soaking syrup with water, sugar, and rum.
- 4
Make the mascarpone and hazelnut cream by combining mascarpone, hazelnut spread, powdered sugar, gelatin, milk, and fresh cream.
- 5
Prepare the ganache with dark chocolate and fresh cream.
- 6
Assemble the cake with layers of cake, soaking syrup, and cream, then top with ganache and hazelnut granules.
💡 Pro Tips
- ✓Toast your hazelnuts at 350°F for 8-10 minutes before grinding because the Maillard reaction develops deeper flavor compounds and reduces moisture content by 15-20%, preventing a gummy texture in your cream.technique350°F for 8-10 minutes
- ✓Bloom gelatin in cold milk for 5 minutes, then heat to exactly 160°F to activate without breaking down the protein chains that provide structure to your mascarpone cream.technique160°F
- ✓Create your ganache using a 1:1 ratio of chocolate to cream by weight and heat cream to 185°F before pouring over chopped chocolate to ensure proper emulsification without seizing.ingredient1:1 ratio, 185°F
- ✓Let your assembled cake rest in the refrigerator for minimum 4 hours because the soaking syrup needs time to penetrate the sponge layers and the mascarpone cream requires chilling to reach proper consistency.timing4 hours minimum
- ✓Sift together your potato starch and cocoa powder twice before adding to prevent lumps, as potato starch clumps more readily than wheat flour due to its larger granule size.technique
Share this recipe
Prep
30
min
Cook
60
min
Serves
8
people
Level
intermediate
Share this recipe
Hazelnut and Chocolate Cake
Indulge your sweet tooth with our rich and nutty Hazelnut Chocolate Cake! This decadent dessert combines finely ground hazelnuts and velvety dark chocolate for a flavor explosion in every bite. Topped with a luscious chocolate glaze and a sprinkle of crushed nuts, it's the perfect treat for any occasion—prepare to impress your taste buds!
📝 Ingredients
Serves 8🥬Fresh Produce(2)
- 90 g potato starch (3.18 oz)
- 250 g water (8.82 oz)
🥛Dairy & Eggs(6)
- about 4 medium eggs
- about 4 egg yolks
- 200 g fresh liquid cream (7.06 oz)
- 250 g fresh liquid cream (8.82 oz)
- 250 g mascarpone (8.82 oz)
- 1 tablespoon whole milk (15 ml)
🫙Pantry Staples(6)
- 90 g unsweetened cocoa powder (3.18 oz)
- 275 g dark chocolate 55% (9.71 oz)
- 225 g all-purpose flour (1.8 cup)
- 10 g powdered sugar (0.05 cup)
- 225 g sugar (1.12 cup)
- 120 g sugar (0.6 cup)
🧂Spices & Seasonings(1)
- 1 pinch of fine salt
📦Other(4)
- 4 g gelatin sheets, 200° bloom (0.14 oz)
- 100 g hazelnut granules (3.53 oz)
- 180 g hazelnut spread (6.35 oz)
- 15 g rum (0.53 oz)
👨🍳 Instructions
- 1
Prepare the cake batter by mixing eggs, egg yolks, sugar, flour, potato starch, cocoa powder, and salt.
- 2
Bake the cake in a 26 cm mold.
- 3
Prepare the soaking syrup with water, sugar, and rum.
- 4
Make the mascarpone and hazelnut cream by combining mascarpone, hazelnut spread, powdered sugar, gelatin, milk, and fresh cream.
- 5
Prepare the ganache with dark chocolate and fresh cream.
- 6
Assemble the cake with layers of cake, soaking syrup, and cream, then top with ganache and hazelnut granules.
💡 Pro Tips
- ✓Toast your hazelnuts at 350°F for 8-10 minutes before grinding because the Maillard reaction develops deeper flavor compounds and reduces moisture content by 15-20%, preventing a gummy texture in your cream.technique350°F for 8-10 minutes
- ✓Bloom gelatin in cold milk for 5 minutes, then heat to exactly 160°F to activate without breaking down the protein chains that provide structure to your mascarpone cream.technique160°F
- ✓Create your ganache using a 1:1 ratio of chocolate to cream by weight and heat cream to 185°F before pouring over chopped chocolate to ensure proper emulsification without seizing.ingredient1:1 ratio, 185°F
- ✓Let your assembled cake rest in the refrigerator for minimum 4 hours because the soaking syrup needs time to penetrate the sponge layers and the mascarpone cream requires chilling to reach proper consistency.timing4 hours minimum
- ✓Sift together your potato starch and cocoa powder twice before adding to prevent lumps, as potato starch clumps more readily than wheat flour due to its larger granule size.technique