Rich, nutty, and full of deep chocolate flavor – this hazelnut cake is pure homemade comfort. It’s soft inside, slightly crunchy from chopped hazelnuts, and finished with whipped cream, chocolate, and a touch of brandy for an elegant twist. Perfect for weekends or special occasions.
Ingredients:
- 3.5 oz dark chocolate (about 1 bar)
- 6 tbsp unsalted butter (about 80 g)
- ⅓ cup sugar (about 80 g)
- 1 packet vanilla sugar (or 1 tsp vanilla extract)
- A pinch of salt
- 5 eggs, separated
- 1 ¾ cups ground hazelnuts (about 200 g)
- ¼ cup chopped hazelnuts (about 30 g)
- 2 tbsp rum
- ⅓ cup brandy or cognac (about 100 ml)
- 1 tsp baking powder
- 1 cup heavy cream (about 250 ml)
- Chocolate shavings, for garnish
Preparation:
Cream butter with sugar, vanilla sugar, and a pinch of salt. Add egg yolks, grated chocolate, ground hazelnuts, chopped hazelnuts, rum, and baking powder.
In a separate bowl, beat egg whites until stiff peaks form. Gently fold them into the batter. Pour into a greased cake pan and bake for about 50 minutes at 350°F (175°C).
Whip the heavy cream until firm, spread over the cooled cake, and drizzle with brandy. Garnish with chocolate shavings and chopped hazelnuts.
