Description
A decadent Hazelnut Chocolate Hazelnut Cake featuring layers of hazelnut dacquoise and rich chocolate pastry cream, perfect for impressing guests or elevating any occasion.
Ingredients
Scale
- 2 cups Whole Milk
- 1 tablespoon Vanilla Bean Paste
- 1/4 cup Corn Starch
- 3/4 cup Caster Sugar
- 1/2 cup Dutch Processed Cocoa Powder
- 1/4 teaspoon Fine Salt
- 4 large Egg Yolks
- 4 tablespoons Unsalted Butter
- 4 ounces Dark Cooking Chocolate
- 1 cup Toasted Hazelnuts
- 4 large Egg Whites
- 1/2 cup All-Purpose Flour
- 1 cup Granulated Sugar
- 1 teaspoon Bicarbonate Soda
- 1 teaspoon Vanilla Extract
- 1/4 teaspoon Salt
- Powdered sugar
- Melted butter
- Cocoa powder
- Hazelnut crumbs
- Chocolate sauce (optional)
Instructions
- Preheat your oven to 170°C (340°F) and line two round cake pans with baking paper.
- Spread the hazelnuts on a baking tray and roast for about 20 minutes until golden brown. Let them cool.
- In a saucepan, whisk together the dry ingredients (corn starch, caster sugar, cocoa powder, salt) and egg yolks. Gradually add warm whole milk while stirring, then cook over medium heat until thickened. Stir in butter and dark chocolate until smooth and glossy to create the pastry cream.
- In a clean saucepan, caramelize sugar with a splash of water until golden. Stir in the toasted hazelnuts and bicarbonate soda, mixing well before letting it cool. Blend into a smooth paste to make the hazelnut praline.
- Process half of the remaining hazelnuts into coarse crumbs. Whip egg whites with sugar until glossy stiff peaks form, then gently fold in the hazelnut flour and all-purpose flour.
- Pipe the dacquoise mixture into the prepared pans and bake for about 15-20 minutes until set.
- Once the dacquoise layers are baked and cooled, place the first layer in a springform pan. Spread a generous portion of the pastry cream on top. Repeat with the second layer using the remaining pastry cream, reserving some for the sides and top.
- In a bowl, mix powdered sugar with melted butter to create a vanilla glaze. Then, combine a portion with cocoa powder to make the chocolate glaze.
- Pour the glazes over the assembled cake and let it chill for 4 hours or overnight.
- After chilling, coat the sides of the cake with the reserved pastry cream and sprinkle with hazelnut crumbs for extra elegance. Drizzle with chocolate sauce if desired.
Notes
- Allow the dacquoise layers to cool completely before assembling to maintain the cake’s structure.
- Store the finished Hazelnut Chocolate Hazelnut Cake in an airtight container in the refrigerator for up to 3 days for optimal flavor.
- Prep Time: 1 hour
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking and Assembly
- Cuisine: Hungarian
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 90 mg
Keywords: Hazelnut Chocolate Hazelnut Cake, Hazelnut Chocolate Cake, Chocolate Hazelnut Delight Cake, Nutty Chocolate Hazelnut Cake, Rich Hazelnut Chocolate Cake, Decadent Hazelnut Chocolate Cake, Double Hazelnut Chocolate Cake, Moist Hazelnut Chocolate Cake, Chocolate cake with hazelnut filling