Hazelnut and chocolate cake

The hazelnut and chocolate cake is a true delight for lovers of delicate and aromatic desserts. With a moist cocoa base, a rich hazelnut mascarpone cream, and a fine chocolate ganache glaze, this dessert will not only please your taste buds but also add a touch of elegance to your table. Whether you prepare it for a special occasion or simply to indulge yourself, this recipe is easy to follow and yields impressive results.

Total preparation time: 4 hours (including cooling time)
Preparation time: 1 hour
Baking time: 1 hour
Number of servings: 12

Ingredients

For the two cocoa layers:
- 250 g butter (at room temperature)
- 150 g sugar
- 4 egg yolks
- 200 g flour
- 200 ml milk
- 3 tablespoons cocoa powder (high quality)
- Zest of 1 lemon
- 5 g baking powder

For the hazelnut mascarpone cream:
- 250 g mascarpone
- 200 ml heavy cream
- 3 tablespoons coffee liqueur (or whiskey cream)
- 3 tablespoons powdered sugar
- 100 g hazelnuts (toasted and ground)

For the ganache cream:
- 200 g dark chocolate (high quality)
- 200 ml heavy cream

For the meringue layer:
- 4 egg whites
- 100 g ground hazelnuts
- 120 g sugar
- 1 tablespoon cornstarch

For the caramel syrup:
- 150 g granulated sugar
- 200 ml water

For decoration:
- A few hazelnuts
- 2 squares of chocolate

Step-by-Step Instructions

1. Preparing the Caramel Syrup
Start by making the syrup so it has time to cool. In a metal pan, add 150 g of granulated sugar over low heat. Stir continuously with a wooden spatula or whisk to prevent burning. When the sugar turns to a golden caramel, carefully add 200 ml of water. Let it boil until the caramel completely dissolves. Be careful not to burn it, as this will give the syrup a bitter taste. Once dissolved, let it cool.

2. Preparing the Cocoa Layers
In a large bowl, cream the softened butter with the sugar until smooth. Add the egg yolks one at a time, mixing well after each addition. In another bowl, combine the flour, baking powder, and sifted cocoa. Gradually add the dry ingredients to the butter mixture, alternating with the milk, starting and ending with the dry ingredients. Add the lemon zest to enhance the flavors.

Preheat the oven to 180°C (350°F) and line a baking pan (dimensions 17x27 cm) with parchment paper. Pour the batter into the pan and bake for 25-30 minutes, until the layer is firm to the touch. Let it cool.

3. Preparing the Meringue Layer
In another bowl, beat the egg whites with a pinch of salt until frothy. Gradually add the sugar, continuing to beat until you achieve a glossy meringue. Gently fold in the cornstarch and ground hazelnuts. Pour the mixture into the lined baking pan and bake at 150°C (300°F) for 40 minutes. The meringue is ready when it is lightly golden and firm. Allow it to cool completely.

4. Preparing the Hazelnut Mascarpone Cream
In a food processor, roast the hazelnuts, peel them, and grind them finely. In a bowl, mix the mascarpone with the powdered sugar until creamy. Add the coffee liqueur and, finally, fold in the whipped cream. Set aside a quarter of this cream for decoration and mix the rest with the ground hazelnuts.

5. Preparing the Ganache Cream
In a saucepan, place the chopped dark chocolate along with the heavy cream. Over low heat, stir constantly until the chocolate is completely melted. Let it cool slightly, then transfer it to the fridge for 2-3 hours. Afterward, beat with a mixer until fluffy.

6. Assembling the Cake
Start assembling the cake! Place the first cocoa layer in the mold, soak it with half of the caramel syrup, and pour the hazelnut mascarpone cream over it. Level it well and refrigerate for 30 minutes.

On top of the hazelnut cream, place the meringue layer, followed by the ganache cream. Cover with the second cocoa layer, which you soak with the remaining syrup. Use the reserved mascarpone cream to cover the cake. Level it well and refrigerate for 2-3 hours, until the cream sets.

7. Decorating
Once the cake has set, remove the ring and decorate with hazelnuts and chocolate squares. This hazelnut and chocolate cake is now ready to be enjoyed!

Practical Tips
- Choose quality chocolate: The quality of the chocolate will influence the final taste of the cake. Opt for dark chocolate with at least 70% cocoa content.
- Toasted hazelnuts: Make sure the hazelnuts are toasted, as this process enhances the flavor and adds a crunchy texture.
- Heavy cream: Use cream with a high-fat content to achieve a more stable and fluffy cream.

Frequently Asked Questions
- Can I use other types of nuts? Absolutely! You can adapt the recipe using pecans or almonds, depending on your preferences.
- What can I do with the leftover syrup? You can use the remaining syrup to sweeten coffee or tea.

Suggested Pairings
This cake pairs perfectly with a fragrant cappuccino or a citrus tea. Additionally, a glass of sweet wine can complement this dessert beautifully.

Nutritional Benefits
This cake contains ingredients with beneficial nutritional value. Hazelnuts are rich in healthy monounsaturated fats, proteins, and vitamins, while dark chocolate has antioxidant effects.

With every bite of this hazelnut and chocolate cake, you'll enjoy an explosion of flavors and textures that will remind you of special moments spent with loved ones. So, don’t hesitate to make it for your next gathering or simply to treat your taste buds!

 Ingredients: Ingredients 2 cocoa layers: 250 g butter, 150 g sugar, 4 egg yolks, 200 g flour, 200 ml milk, 3 tablespoons cocoa, lemon zest, 5 g baking powder. Hazelnut mascarpone cream (to be divided, one part with hazelnuts, the other without, for decoration): 250 g mascarpone, 200 g liquid cream Meggle, 3 tablespoons coffee liqueur (or whiskey cream), 3 tablespoons powdered sugar, 100 g hazelnuts. Ganache cream: 200 g dark chocolate, 200 ml liquid cream. Meringue layer: 4 egg whites, 100 g ground hazelnuts, 120 g sugar, 1 tablespoon cornstarch. Decoration: a few hazelnuts, 2 squares of chocolate. Burnt sugar syrup: 150 g granulated sugar, 200 g water.

 Tags:  hazelnut cake chocolate cake