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Hazelnut Chocolate Cream Cake recipe

Hazelnut Chocolate Cream Cake

by Sheikh Mumtarin Ali (@ablendofrecipes)
Prep Time
30min
Cook Time
30min
Total Time
1hr
ItalianSnackDessert

A decadent and rich hazelnut chocolate cream cake that is sure to impress your guests.

Ingredients

12 Servings
(1 serving = 1 slice)

For the Cake

  • 6
    eggs, separated
  • 165g
    sugar, divided
  • 130g
    flour
  • 40g
    cocoa powder

For the Cream

  • 400g
    mascarpone or other cream cheese
  • 30g
    powdered sugar
  • 1tsp
    vanilla extract
  • 150g
    cream (33-36% fat)
  • 220g
    sugar
  • 100g
    butter
  • 160g
    cream (30-36% fat)
  • 1tsp
    salt

For Assembly

  • 150g
    milk chocolate, melted
  • 30g
    unscented vegetable oil
  • 70g
    roasted hazelnuts, chopped

Method

Cake Preparation

  1. Preheat the oven to 175°C (350°F). Line the bottom of a 9-inch springform pan with parchment paper and grease the sides.

  2. Beat the egg whites with a pinch of salt until soft peaks form. Gradually add 65 g of sugar and continue beating until stiff peaks form.

  3. In another bowl, beat the egg yolks with the remaining 100 g of sugar until light and fluffy.

  4. Sift the flour and cocoa powder together and fold into the egg yolk mixture. Gently fold in the beaten egg whites until no streaks remain.

  5. Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.

Cream Preparation

  1. In a saucepan, combine 220 g sugar, 160 g cream, butter, and salt. Cook over medium heat until the mixture reaches a soft boil. Set aside to cool slightly.

  2. In a large bowl, whip the remaining 150 g cream with powdered sugar and vanilla extract until soft peaks form. Add the mascarpone and mix until smooth.

  3. Gradually incorporate the cooled sugar and cream mixture into the mascarpone mixture until well blended.

Assembly

  1. Slice the cake horizontally into two layers. Place the bottom layer on your serving dish.

  2. Spread half of the cream mixture over the bottom layer. Place the second layer on top and spread the remaining cream.

  3. Combine the melted milk chocolate with vegetable oil and drizzle over the top of the cake. Sprinkle with chopped roasted hazelnuts.

  4. Refrigerate the cake for at least 4 hours, or overnight, to set before serving.

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Recipe by

Sheikh Mumtarin Ali

(@ablendofrecipes)

I'm a recipe developer, poetry, love to travel, and a tryna be a TikToker, so ready to be a part of my journey... Happy Cooking 🍳

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