Fluffy Moist Hazelnut Cake Soaked in Chocolate Syrup

Treat yourself to a slice of sticky, moist, decadent hazelnut cake.

cake-haze1

Today’s cake is part of my childhood memories. The original cake is a spiced walnut cake soaked in syrup, so delicious. My mom though adds some chocolate in the syrup and it gets so irresistible!

panoramic-hazelnut1

Today we take a traditional Greek walnut cake and kick it up a notch! I substitute walnuts with hazelnuts and the results were heavenly. Fluffy, moist hazelnut cake soaked in chocolate syrup, promised to satisfy the pickiest taste buds! Do not fear the sugar, is really well balanced and isn’t overwhelming at all.

hazelnut-cake-slice1

Fluffy Moist Hazelnut Cake Soaked in Chocolate Syrup
 
Author:
Recipe Type: Dessert
Serves: 12 servings
Ingredients
For the cake
  • 7 oz (200 grams) unsalted butter,soften
  • 1 cup of sugar.
  • 5 eggs,room temperature and separated yolks from egg whites
  • 2 cups finely ground hazelnuts
  • ½ cup GF bread crumbs.
  • ½ cup gluten free flour for baking
  • 1 tbsp baking powder
  • ½ tsp baking soda
  • zest from 1 orange
  • ½ cup cognac or rum
  • 1 teaspoon vanilla extract
For the syrup:
  • 3 cups of water
  • 2 cups of sugar
  • ⅔ cup dark chocolate
Instructions
To make the cake:
  1. Preheat the oven at 350 F. Grease with butter a bundt cake or a 10x 10 inch cake pan and set aside.
  2. In a stand mixer,beat the egg whites until a steady peaks appear. Refrigerate until needed.
  3. In a small bowl add the dry ingredients:flour,bread crumbs,baking powder,salt,hazelnuts. Set aside.
  4. In a medium bowl,beat with a hand mixer butter and sugar,until pale and creamy.
  5. Add the egg yolks and beat in medium speed until yolks well-incorporated.
  6. Add the dry ingredients in the batter and beat until dry ingredients are fully incorporated.
  7. Add rum and beat for a minute.
  8. Take the beaten egg whites from the fridge and add ⅓ at a time and fold with a rubber spatula.,gently.
  9. Pour batter into greased pan and bake for 35-40 minutes.
While is baking,make your syrup:
  1. Simply,add all syrup ingredients and let it simmer in a medium heat for 10-15 minutes until thickens slightly. Let it cool down completely.
  2. When your cake is ready and piping hot,straight from the oven pour cold chocolate syrup on top and let it sit until cools down. Cake will absorb syrup.
TIPS:
  1. We need cold syrup and hot cake or cooled cake and hot syrup
  2. You can keep the remaining chocolate syrup,and add it in your kid’s milk, your coffee or your pancakes!

 

Rita Anastasiou

Rita Anastasiou

A Greek foodie and dessert-aholic, Rita lives in the crazy rhythms of Las Vegas with her daughter and husband. A graduate of the Academy of Tourism and Culinary Arts of Greece, she has worked as a cook for five years, but she hasn't stop there. At her blog, Gluten Free Home Bakery, she shares gluten free recipes from Greece and beyond.

More Posts - Website

No Comments Yet

Leave a Reply

Your email address will not be published.

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Rate Recipe: