This scrumptious chocolate cake may take a little extra time, but it is worth it! My recipe features a dense, moist chocolate cake infused with hazelnut extract. Top it with a tempting layer of mouthwatering chocolate hazelnut ganache. What an impressive dessert! Smart Recipes, American Recipes, Dairy,Eggs,Nuts Recipes, Recipes Dairy,Eggs,Nuts American Hazelnut Cream Cake Hazelnut Cream Cake Recipe | PT2H35M Serves 8 Ingredients: 1 Cup Butter 8 Ounces Dark Chocolate 0.33 Cup Hot Water 0.25 Cup Hazelnut Liquer 1.5 Cups Sugar 2 Large Eggs 0.5 Cup Sour Cream 2 Teaspoons Hazelnut Extract 0.75 Cup Self-Rising Flour 0.5 Cup All-Purpose Flour 0.5 Cup Cocoa 0.5 Cup Hazelnut Meal 10 Ounces Dark Chocolate 0.33 Cup Heavy Cream 2 Teaspoons Hazelnut Extract 0.5 Cup Hazelnuts Preheat oven to 320 degrees. Line a 7-inch round cake pan with parchment paper and coat with cooking spray. Set aside. In a medium saucepan over medium-low heat, add butter and chocolate and stir until just beginning to melt, about 3-4 minutes. Stir in water, sugar and liqueur and remove from the heat. Allow chocolate mixture to cool for 10 minutes. In a small bowl, lightly beat eggs and add sour cream and hazelnut extract. Meanwhile, in a large bowl, sift flours, cocoa and hazelnut meal together. With a spatula, gradually add egg mixture to the flour mixture without over-mixing. Gradually add the chocolate mixture until incorporated. Pour batter in prepared cake pan and bake until a toothpick stuck in the center comes out clean, about 2 hours 10 minutes. Transfer pan to wire rack to cool for at least 1 hour. Carefully invert cake onto wire rack to completely cool. To make ganache, add chopped chocolate to a large bowl. In a medium saucepan over medium heat, add cream and stir until just beginning to boil. Pour the hot cream over the chocolate and allow it to sit for 2 minutes. Use a whisk to mix chocolate & cream into a thick liquid. In a large saucepan over medium heat, heat 4 cups water until gently simmering. Stir ganache bowl over simmering water until the ganache reaches 116 degrees on a candy thermometer. Immediately pour ganache in an airtight container and cool for at least 4 hours, or overnight. Before using, add hazelnut extract to ganache and stir until smooth. Spread evenly over the cake and top with reserved hazelnuts.

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