Description
Intense chocolate and hazelnut flavors in every bite! Quick and easy enough for a weeknight treat.
Ingredients
Units
Scale
- 1 cups (237 ml) whole toasted hazelnuts
- 8 oz (227 g) butter, cubed
- 7 oz (200 g) dark chocolate
- 6 medium eggs, separated
- 7 oz (200 g) sugar
- 3 tbsp frangelico or hazelnut liquor (optional)
- 7 oz (200 g) Nutella or other chocolate hazelnut spread
Instructions
- Preheat oven to 350°F (177°C).
- Coarsely chop a handful of toasted hazelnuts and set aside. Pulse the remaining hazelnuts in a food processor until they resemble breadcrumbs.
- Break dark chocolate into smaller pieces with cubed butter in a bowl and melt over barely simmering water. Remove from heat.
- Add ground hazelnuts and stir to combine. Set aside and let cool to room temperature.
- Whip egg yolks and sugar in a stand mixer until pale and creamy, forming a ribbon trail that doesn’t collapse when the whisk is lifted.
- Whisk in melted chocolate and liquor until combined.
- Clean whisk and whip egg whites until stiff peaks form.
- Fold 1/3 of the batter vigorously into the chocolate mixture to lighten it. Gently fold in the remaining egg whites.
- Pour batter into a greased and parchment-lined 9-inch springform or cake pan. Bake for 45-50 minutes, or until the cake springs back when touched.
- Remove from oven and let cool in the pan for at least 30 minutes. Remove from pan and peel off parchment. Leave to cool completely.
- Gently warm the chocolate hazelnut spread until spreadable. Spread on the cake and sprinkle with the remaining chopped hazelnuts.
Notes
- For a richer hazelnut flavor, lightly toast the hazelnuts before grinding them.
- If you don’t have a springform pan, a regular 9-inch cake pan lined with parchment paper will work.
- To prevent the cake from cracking, let it cool completely in the pan before removing.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 50
- Sodium: 50
- Fat: 30
- Saturated Fat: 18
- Unsaturated Fat: 10
- Carbohydrates: 50
- Fiber: 3
- Protein: 5
- Cholesterol: 150