Layers of rich chocolate, roasted hazelnuts, and creamy filling make this Hazelnut Cake a masterpiece of flavor and texture. Topped with a glossy chocolate glaze, it’s the dessert your dinner table has been waiting for.
Ingredients:
For the Cake:
- ¾ cup (1 ½ sticks) unsalted butter
- 9 eggs (separated)
- 5.5 oz (1 cup) dark chocolate, melted
- 1 ½ cups ground hazelnuts
- ½ cup breadcrumbs, soaked in 1 shot glass of maraschino liqueur
For the First Filling:
- 5 eggs
- 1 ½ cups powdered sugar
- 1 tablespoon all-purpose flour
- 1 packet (1 teaspoon) vanilla sugar
For the Second Filling:
- ½ cup hazelnuts, toasted and ground
- ¾ cup (1 ½ sticks) unsalted butter
- 5.5 oz (1 cup) dark chocolate, melted
For the Glaze:
- ¾ cup sugar
- 3 tablespoons water
- 5 oz (¾ cup) grated chocolate
Instructions:
- Cream butter until fluffy, adding one egg yolk at a time. Stir in melted chocolate, ground hazelnuts, and breadcrumbs soaked in maraschino liqueur. Fold in stiffly beaten egg whites.
- Divide batter into four greased and floured pans, or bake in batches. Bake in a preheated oven at 425°F for about 20 minutes. Let layers cool.
- For the first filling, whisk eggs and powdered sugar. Add flour and vanilla sugar, cooking over a double boiler while stirring until thickened. Cool completely.
- For the second filling, toast hazelnuts, peel, and grind. Beat butter until creamy, adding melted chocolate and ground hazelnuts. Mix with the cooled first filling.
- Spread the filling between three layers and stack the cake. Use remaining filling to coat the outside. Chill until firm.
- For the glaze, simmer sugar and water until dissolved, then add grated chocolate. Stir over a double boiler until smooth. Pour the hot glaze over the cake quickly before it sets.
