Hazelnut Chocolate Cake

Difficulty: Easy

Hazelnut Chocolate Cake

Makes 1 x 20cm cake

Ingredients

    Cake
  • Dark Chocolate Ganache

Instructions

0/8 Instructions
    Make the ganache:
  • Chop chocolate and dice butter. Place in a medium bowl.
  • Bring the cream to the boil and pour on top of the dark chocolate and butter. Let stand for 2 minutes then stir vigorously until smooth and glossy. Set aside until fully set.
  • Optional step: If you want your ganache to be lighter. Whip the set ganache with a hand mixer or in your stand mixer until light and fluffy.
  • Make the cake:
  • Preheat oven to 170C. Line a 20cm cake tin.
  • In a large mixing bowl, mix brown butter, sugar, salt, frangelico and hazelnut paste.
  • Add eggs one at a time, incorporating well after each addition. Pour into lined cake tin and bake for 30 minutes or until a cake tester inserted in the middle comes out clean.
  • Remove cake from oven and let cool on a rack for 30 minutes. Remove cake from tin and cool down completely. This will take about 1 more hour.
  • Using an offset spatula, dollop and spread the ganache on top of the cake. If you're feeling fancy, you can choose to use a piping tip. Sprinkle with crunchy pearls or chopped hazelnuts.

Notes

  1. Hazelnut paste is sold in specialty shops, but I have tested this with Nutella, and it works as well, its just has a stronger chocolate flavour.
  2. Callebaut also has crunchy pearls, and both Valrhona and Callebaut are sold in specialty shops, however, chopped hazelnuts can also be used as a replacement.
  3. If you don't feel like making chocolate ganache, don't fret, top the cake with some chocolate cream by whipping 1 cup cream and 2tbsp icing sugar until medium then folding in some sifted cocoa powder.

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