Hazelnut Chocolate Cake

TOTAL TIME: 1 hr 20 min
Prep: 15 min
Inactive Prep: --
Cook: 1 hr 5 min
 
YIELD: One 9-inch cake
LEVEL: Easy

ingredients

  • 7 tablespoons unsalted butter, room temperature, plus more for greasing pan
  • 1 tablespoon cocoa powder
  • 1 cup hazelnuts
  • 3 ounces chocolate (I like to use dark chocolate 65 to 75-percent), broken into pieces
  • 6 large eggs, separated
  • 1/4 teaspoon sea salt (I like the salt from Trapani)
  • 13 ounces chocolate hazelnut spread, such as Nutella
  • 2 tablespoons espresso
  • Powdered Sugar, for dusting
  • Sweetened whipped cream, optional
  • Gelato, optional
    • Special equipment: 9- by 3-inch springform pan
      recipe tools
      • COMMENT ON THIS PROJECT

            

        Sign in

        All fields are required.

        E-mail Address:

        Password:

        Remember me on this computer

        Signing in

        Please enter your email address and we will send your password

        E-mail Address

        Your password has been sent and should arrive in your mailbox very soon.

        Not a member?

        Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

        It's free and easy.

      • Print Recipe

      Directions

      Preheat the oven to 375 degrees F.

      Prepare the springform pan by coating it in a thin layer with 2 tablespoons of the softened butter. Add the cocoa powder to the pan and tap the sides to coat the bottom and sides evenly. Discard any excess cocoa powder.

      Put the hazelnuts on a baking sheet and toast in the oven on the center rack until just fragrant, 8 to 10 minutes. Transfer immediately to a kitchen towel to stop them from cooking. Use the towel to rub off the skins. Set aside to cool.

      Lower the oven to 350 degrees F.

      Fill a 1- to 2-quart pot with about 1 inch of water and bring it to a bare simmer over medium heat. Place the dark chocolate pieces into a heatproof bowl and set it over the pot and simmering water (this is a bain-marie). The water should not touch the bottom of the bowl. Let the chocolate melt, and then stir gently. Remove from the heat when melted.

      Chop the hazelnuts into small pieces using a chef's knife or a food processor. Make sure you don't turn them into powder.

      Whip the egg whites with an electric mixer with the salt until they are almost at stiff peaks. Try not to over-whip.

      Mix together the remaining 5 tablespoons butter with the chocolate hazelnut spread in a large bowl with a wooden spoon. Stir in the espresso. Add the yolks and stir briskly to combine. Stir in the chopped hazelnuts and melted chocolate.

      Add one-fourth of the whipped egg whites to the chocolate hazelnut mixture and stir to lighten the batter. Then gently fold the rest of the egg whites into the batter in 3 additions. Don't over-fold.

      Pour the batter into the prepared cake pan. Bake on the center rack of the oven until the sides of the cake start releasing from edges of the pan, 40 minutes. This cake is almost a hazelnut fudge, so no need to poke with a toothpick to check if the inside is ready or not. The cake will come out of the oven nice and fluffy and souffled, but it will deflate to half the size during its cool-off period.

      Serve garnished with some powdered sugar and whipped or cream or gelato, if using.

      COMMENT ON THIS PROJECT

          

      Sign in

      All fields are required.

      E-mail Address:

      Password:

      Remember me on this computer

      Signing in

      Please enter your email address and we will send your password

      E-mail Address

      Your password has been sent and should arrive in your mailbox very soon.

      Not a member?

      Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

      It's free and easy.

      Review This Recipe

      You must be logged in to review this recipe.

      5

      Newest Ratings and Reviews

      Read all 5 reviews

      • on September 27, 2013

        Flag

        Hi, i am The Lead Cake designer at cake2you
        we operate out of gurgaon, india, i had made this recipe for one of our very loyal customer,
        it was his wife’s birthday and he needed something special so we made this Hazelnut cake for him in heart shape. those guys loved it. thank you for putting this online. thanks again.

        people found this review Helpful.
        Was this review helpful to you? Yes | No
      • on March 11, 2013

        Flag

        After watching this episode I just had to make this cake & can I just say OMG, this cake is absolutely incredible - extremely easy instructions to follow and has a wonderful choccy taste. I love it even more because there is no flour. Thank you Gabriele & Debi - your show inspires myself & the hubby to get in the kitchen even more now especially when we get to open a bottle of white or red while we're at it - THANK YOU :

        people found this review Helpful.
        Was this review helpful to you? Yes | No
      • on February 23, 2013

        Flag

        Loved it!! Can't wait to make it again! Easy to make, this will be my go to cake recipe from now on.
        Extra Virgin is my favorite show! Thank you Gabriele and Debi...Keeping cooking!!

        people found this review Helpful.
        Was this review helpful to you? Yes | No
      Advertisement

      On TV

      *ALL TIMES EASTERN
      ON AIR
      NOW
      TONIGHT
      10:00
      PM

      Get Cooking Channel on your TV.