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–+ servings
Chocolate Hazelnut Cake

Decadent Chocolate Hazelnut Cake to Impress Any Guest

A stunning Chocolate Hazelnut Cake that combines rich chocolate pastry cream and nutty layers, perfect for any celebration.
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Prep Time 30 minutes
Cook Time 20 minutes
Chill Time 4 hours
Total Time 4 hours 50 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pastry Cream
  • 2 cups Whole Milk Substitution: Use full-fat almond milk for a dairy-free version.
  • 2 tablespoons Vanilla Bean Paste Substitution: Pure vanilla extract can be used.
  • 1/4 cup Corn Starch Substitution: Can replace with all-purpose flour but may alter texture.
  • 3/4 cup Caster Sugar Substitution: Granulated sugar works as well.
  • 1/2 cup Dutch Processed Cocoa Powder Substitution: Unsweetened cocoa powder may be used.
  • 1 pinch Fine Salt Substitution: Can use kosher salt instead.
  • 4 large Egg Yolks Substitution: For vegan, use 2 tablespoons cornstarch mixed with 2 tablespoons water.
  • 1/2 cup Unsalted Butter Substitution: Plant-based butter can be used for a vegan option.
  • 8 ounces Dark Cooking Chocolate Substitution: Semi-sweet chocolate can be used, adjusting sugar if needed.
For the Dacquoise
  • 1 cup Toasted Hazelnuts Substitution: Walnuts can be substituted if preferred.
  • 4 large Egg Whites Substitution: Use aquafaba (3 tablespoons for 1 egg white).
  • 1 cup All-Purpose Flour Substitution: Use a gluten-free flour blend for gluten-free needs.
  • 1/2 cup Granulated Sugar Substitution: Honey for glucose syrup can be considered.
  • 1 teaspoon Bicarbonate Soda

Equipment

  • Oven
  • Mixing bowls
  • Saucepan
  • food processor
  • Springform pan
  • Baking Paper
  • Offset Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 170°C (340°F) and line two round cake pans with baking paper.
  2. Spread the toasted hazelnuts on a baking tray and roast for about 20 minutes until golden and fragrant.
  3. In a saucepan, whisk together the corn starch, caster sugar, and fine salt. Gradually add the warm whole milk while continuously whisking. Cook over medium heat until thickened, about 5-7 minutes, then stir in butter and dark cooking chocolate until smooth.
  4. In a small saucepan, combine sugar and water over medium heat until dissolved, and boil gently until golden caramel. Stir in toasted hazelnuts and spread on a baking sheet to cool.
  5. Process half of the remaining hazelnuts into fine crumbs. In a bowl, beat the egg whites until stiff peaks form, then fold in the hazelnut crumbs and sugar. Spoon into pans and bake for 15 minutes until lightly golden.
  6. Cool the dacquoise layers completely, then layer with chocolate pastry cream in a springform pan, reserving some pastry cream for the sides.
  7. Prepare glazes by blending powdered sugar with melted butter, split it and mix one portion with cocoa powder.
  8. Pour the vanilla glaze over the top of your assembled cake, chill for at least 4 hours and coat the sides with reserved pastry cream and sprinkle with hazelnut crumbs before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 6gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 25gVitamin A: 500IUCalcium: 100mgIron: 1.5mg

Notes

Allow dacquoise layers to cool completely before assembly for the best texture. Store leftover cake in an airtight container for up to 3 days.

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