Walnut cakes have a very special taste and their variations are no exception. And now that many varieties of native nuts are ripe, you can make wonderful use of your garden’s treasures for this. Delight your family and guests with a delicious hazelnut cake! We’ve put together some foolproof recipes for you to try. The perfect dessert for afternoon coffee!
Hazelnut and coffee as a combination partner for the perfect dessert
Hazelnut cake for coffee? How about combining the two in preparation? The following recipe is very simple, but even more delicious and perfect when a quick hazelnut cake is needed. Here’s how:
- 180 grams of flour
- 1 teaspoon baking powder
- 1 tablespoon of cocoa
- ½ teaspoon baking soda
- 225 g fine granulated sugar
- 40 g ground hazelnuts
- 100 g melted butter
- 3 eggs
- 120 ml of cold and strong coffee
- 2 tablespoons of yogurt
To make the frosting:
- 20 g melted butter
- 130 g powdered sugar
- 1 teaspoon of strong coffee
- 30 g of chopped hazelnuts to decorate
Preheat the oven to 170 degrees and line a pan (20 cm Ø) with baking paper. Sift the flour, baking powder, baking soda, cocoa and sugar into a bowl and add the ground hazelnuts. In another bowl, mix the butter with the eggs, yogurt and coffee, and add the dry ingredients as well. Distribute the finished dough evenly in the mold and bake the cake for about 45 minutes.
When the hazelnut cake has cooled, you can decorate it with frosting. To do this, just mix the specified ingredients until a thick cream is created. Spread this over the cake and sprinkle with chopped hazelnuts. The cake is ready.
Bake hazelnut cake with chocolate
We’ll admit it: With almost an entire jar of Nutella as an ingredient, this hazelnut cake is low in calories. But after all, you should treat yourself once in a while and this Nutella cake will make you go crazy.
- 8 tablespoons of butter
- 115 g dark chocolate
- 100 g whole hazelnuts, in their shells, lightly roasted
- 6 large eggs, white and yolk separated
- 2 spoons of sugar
- 370 g Nutella or other hazelnut spread
- 1 pinch kosher salt
- optional: 1 tablespoon brandy
- butter and flour for the mold
Preheat the oven to 175 degrees and grease and flour a pan (22 cm Ø). Melt the chocolate in a water bath and, meanwhile, grind the roasted hazelnuts in a suitable blender. They should not become redundant.
Then beat the egg whites until smooth, add the sugar and beat until stiff. In a separate bowl, cream the butter and nut butter, then add the egg yolks, salt and brandy. As soon as you get a smooth mass, add the slightly cooled chocolate and hazelnut powder.
Now fold in a quarter of the egg whites, beat a few times and add the rest, then beat a few more times (not too long or the fluffiness will be lost). Spread the finished dough in the mold and bake the hazelnut cake for 45-50 minutes. After 10 minutes of cooling time, you can remove the ring from the pan. Decorate with a hazelnut glaze, cream and/or raspberry as desired.
Flourless hazelnut cake
A flourless nut cake will be juicy and delicious, as the following hazelnut cake recipe will show you. You can use a bread tin or a round tin to make the chocolate cake. Note that if the dough is placed in a higher layer, the baking time will need to be increased.
- 200 g dark chocolate, chopped
- 150 grams of butter
- 200 g roasted hazelnuts
- 1 ½ spoons of cocoa powder
- 6 eggs
- 200 g fine sugar
- 1 tablespoon brandy or rum
- 1 teaspoon of vanilla extract
- melted butter for the mold
- to serve: cream, strawberries
Preheat the oven to 180 degrees and grease a container (for example, a 23 cm Ø springform pan). Melt the butter and chocolate in a bain marie and leave to cool briefly. Hazelnut shell To do this, you can take them in a cloth and rub them. Then grind them with cocoa powder in a blender.
Separate the eggs, keep 3 egg whites and 2 spoons of sugar for later. Whisk the remaining sugar and egg yolks until pale yellow, then whisk in the melted chocolate, rum/brandy and vanilla. Finally, add the hazelnut cocoa. Beat the reserved egg whites until stiff and fluffy, then add 2 tablespoons of sugar. Lift this mass under the other and put the finished dough of the hazelnut cake in the mold.
Bake for 45 to 50 minutes if using a round pan for the pecan cake, or longer if using a loaf pan for the hazelnut cake. You can use the dental test to make sure it’s really done. Then let cool for 20 minutes before removing from the pan. Serve with whipped cream and chopped strawberries, or frosting or topping of your choice.