A rich, nutty chocolate cake layered with fluffy whipped cream and garnished with cocoa and chocolate shavings—perfect for celebrations or a special treat.
Ingredients:
For the cake:
6 large eggs
1 cup granulated sugar
2 ½ cups roasted hazelnuts (about 10 oz)
4 oz dark chocolate (or ½ cup unsweetened cocoa powder)
For the filling and topping:
2 cups heavy cream
½ cup powdered sugar
2 tablespoons cocoa powder
2 oz dark chocolate, grated or finely chopped
Instructions:
Preheat oven to 350°F (180°C). Grease a 9-inch (23 cm) round cake pan.
Separate the eggs. In a large bowl, beat the egg yolks with sugar until pale and creamy.
Fold in the finely ground roasted hazelnuts and melted chocolate (or cocoa powder).
In a separate bowl, whisk the egg whites until stiff peaks form. Gently fold the whites into the batter to keep it light and airy.
Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick comes out clean. Let the cake cool completely.
Slice the cake horizontally into two layers.
Whip the heavy cream with powdered sugar until soft peaks form. Spread half the whipped cream between the cake layers.
Spread the remaining whipped cream over the top of the cake. Dust with cocoa powder and sprinkle with grated chocolate for decoration.
Refrigerate for at least 1 hour before serving for the best texture and flavor.
Tips:
For an extra nutty flavor, lightly toast the hazelnuts before grinding.
You can add a teaspoon of vanilla extract to the whipped cream for extra aroma.
Serve chilled with fresh berries or a drizzle of chocolate sauce for an elegant presentation.
