Chocolate Hazelnut cake – thinking of Nutella? This cake is even better based on its superior Gianduja. A rich cake with Hazelnut flour, a good amount of Chocolate, a hint of Kahlua, and topped generously with Nutella! What more could you ask for?
Hey!
So, the FRIENDS show’s 25th anniversary came and went! Very special to many that Google had special animations for the main characters of the show. I can not believe it’s been so long, I mean I think I started watching the show much after it had ended, considering the fact that I was a probably a toddler when it’s pilot had aired.
When I was in college, I got this series from a friend, you know those were the times when “Torrents” existed. I remember not being able to get my hands on the last few seasons. Eventually I finished watching the show much later, at least a few years later. AND It’s been a decade since I finished watching all the episodes and it’s shocking how fast time has flown away.
While many of my friends were texting me to go check Google, I was picking up a jar of Nutella after a really long time. It made so much sense to me because I was really enjoying (you could say addicted) jars of Nutella when I was finishing up the series finale. So, I came back and made this gorgeous Nutella cake. This Chocolate Hazelnut cake recipe will blow your mind!
Chocolate hazelnut cake (or) Gianduja Torte:
Care for a Nutella inspired cake or you’d rather go for Nutella? Don’t decide so quick! I say inspired because this cake doesn’t use Nutella in the cake batter. This cake itself is similar to the making of Nutella, well “Gianduja“.
Gianduja was invented in Italy during Napoleon’s period, when there was a shortage of Chocolate.
We all know and love Nutella, but Gianduja is it’s predecessor. Apparently, Gianduja was invented when there was a shortage of Chocolate. Napoleon imposed a rule banning Chocolate imports. What can a chocolatier do without Chocolate? That’s when a chocolatier mixed hazelnuts into chocolate and Gianduja was born. Which means, Nutella may have been based on Gianduja, considering the fact that Nutella was originally called as “Pasta Ginaduja“
The difference between the two? Gianduja has more percentage of Hazelnuts. Which, if you love nuts like I do, this cake is just what you need. I came across this cake in a recipe by the Hairy Bikers (I love their show), and I had to try it. It is just a simpler version of a Hazelnut cake but with every bite, you can taste the flavors of Hazelnut and Chocolate blending together and making your mind go pow! Haven’t these Hazelnut cake images tempted you already?
How to make this cake?
This cake isn’t a throw everything together kinda cake. It takes a bit of time to make the Hazelnut meal and whisking the eggs whites but that’s it. Technique wise, it requires a bit of folding. Other than that, it is just like making a brownie. Let’s see how to make this Hazelnut cake with the step-by-step instructions given below.
Dry ingredients:
Toast the Hazelnuts in a pan under low-medium heat. Be patient until the insides of the Hazelnut are dried up. You can test this by biting through one nut (of course blow to cool it down), it should crisp. Remove the pan from heat.
Transfer the Hazelnuts on to a kitchen towel. Gather the edges and pull the towel over the Hazelnuts; begin to gently press and scrub them against the counter. This will make the skin come off easily. If you have bought skinned Hazelnuts, skip this step.
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Let it cool down completely, then transfer the Hazelnuts to a Food Processor and blend until they resemble coarse sand. Set it aside.
The Eggs:
Separate 6 medium eggs. An easy way to do this is by cracking open an egg and gently letting it drop in a bowl. Then, use your fingers and carefully remove the yolk into another bowl. You may have to move it around to remove the egg white sticking on to the yolk. It is okay to have a little bit of egg whites. Repeat the same with all the eggs. Set the yolks aside.
Unlike the yolks, the whites have to be clean. Take care not to get any yolks mixed up with the whites. Even a bit of yolk will not give the stiff peaks out of the whites you really want in this Chocolate Hazelnut Cake. You can ensure this using a separate small bowl for cracking open the eggs, transfer the whites to another clean and dry bowl and then repeat.
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Now that the egg whites are in a bowl, begin by whisking with an electric whisk at low speed. Gradually increase the speed and whisk until stiff peaks form is formed. Careful not to over whisk it. Set it aside.
Add the sugar to the egg yolks and start whisking at medium speed until pale and light. Set it aside. Now it is time to put everything together.
Wet ingredients:
Place a pan with water and bring it to a boil, then lower the heat. Chop the Chocolate, put them in a bowl that would fit over the the pan. Place the bowl over the pan full of simmering water. The bowl should not touch the water. Let the Chocolate melt, stir with a spatula to check.
Once melted, remove the bowl from the top of the pan of water, and immediately wipe the bottom of the bowl with a kitchen towel. This is done to prevent the Chocolate clumping together back.
Add Kahlua or Espresso or Instant coffee mixed dissolved in water to the Chocolate. Also add the Hazelnut meal to this, stir and make sure it has cooled down.
Transfer the Chocolate-Hazelnut mix to the egg yolks and gently stir until completely incorporated.
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The final batter and baking the cake:
Add a spoon of egg whites to the batter and fold it in. Once done, gently transfer all the egg whites to the batter and fold it in. Careful while doing it, brisk whisking will deflate the stiff peaks. This makes the cake batter.
Line a 9-inch round cake pan with parchment paper. Preheat the oven at 180 C for 10 minutes. Pour the batter into the cake pan, bake for 30 minutes or until a toothpick inserted comes out clean.
Remove the cake pan from the oven and let it cool down. Run a knife through the edges and place a plate oven the pan. Gently flip the pan by firmly holding the plate, like inverting. The cake should slide out, removed the parchment paper from the bottom of the cake. Flip the cake too side down on a plate you wish to serve.
Smear the Nutella or any other Chocolate-Hazelnut spread on top of this beautiful single layer Chocolate Hazelnut Cake or serve it on the side of you like. Chill for 30 minutes for the frosting to harden a bit. Serve and devour!
Recipe Courtesy: This recipe is adapted from a recipe on BBC, authored by the Hairy Bakers
Notes:
- Eggs: Take care not to break the yolks while separating the eggs. Even a drop of yolks in the whites would prevent getting stiff peaks. Use a clean dry bowl to whisk the egg whites. Careful not to over whisk.
- Kahlua: If you prefer to avoid Kahlua, use equal measure of freshly brewed espresso or even filter coffee.
- Storing: This cake stays good in room temperature, covered, for a day. Store it in the fridge for up to a week.
Chocolate Hazelnut Cake | Gianduja Cake
Equipment
- An oven
- An electric mixer
- Mixing Bowls
- Spatula
Ingredients
- 6 medium Eggs
- 190 g Dark Chocolate , (at least 50 % dark)
- 190 g Butter , softened
- 250 g Hazelnut , toasted and ground
- 10 g Cocoa Powder
- 1/8 tsp Salt (approx. a pinch)
- 1/8 tsp Baking Powder (approx. a pinch)
- 1/8 tsp Baking Soda (approx. a pinch)
- 120 g Granulated Sugar
- 30 g Brown Sugar
- 3 tbsp Kahlua or Espresso
Frosting:
Instructions
- Preheat oven to 180 C. Line a 9-inch round cake pan with parchment paper.
Dry Ingredients:
- Toast the Hazelnuts in a pan at the lowest heat setting. Remove the pan from the heat once the hazelnuts are crisp.
- Let it cool down. Transfer the hazelnuts to a food processor and grind to a coarse meal.
- Add the salt, baking powder and baking soda to the Hazelnut meal. Give it a good mix.
The Eggs:
- Separate the eggs, carefully.
- Using an electric mixer, whisk the egg whites to a stiff peak.* Set it aside.
- In another bowl, whisk the eggs along with the sugar until pale. Set it aside.
Wet Ingredients:
- Chop the chocolate. Melt the chocolate and the butter in a bowl placed over a pan of boiling water.
- Pour in the Kahlua and then tip the dry ingredient into the melted chocolate and butter.
- Add this Hazelnut Mixture to the egg yolks. Gently mix it in with a spatula.
- Then add a spoon of the egg whites to this and fold it in. Finally, add all of the egg whites and gently fold it in until completely incorporated.
- Transfer the batter to the prepared pan. Bake for 30 minutes or until a toothpick comes out clean.
- Leave the cake to cool down. Remove the cake from the pan once cooled.
- Spread the Nutella on the top (and sides if you prefer). Scatter some Hazelnuts. Chill for 30 minutes and serve!
Notes
- Eggs: Take care not to break the yolks while separating the eggs. Even a drop of yolks in the whites would prevent getting stiff peaks. Use a clean dry bowl to whisk the egg whites. Careful not to over whisk.
- Kahlua: If you prefer to avoid Kahlua, use equal measure of freshly brewed espresso or even filter coffee.
Made this? Got doubts? Let me know what you think in the comments below!
Trying this and its exciting. We ended up forgetting to put the brown sugar and coco powder. Where should we have done this?
Thank you for trying it Carmen! The brown sugar goes in with the yolks when you add the white sugar.
And the cocoa powder should be mixed in when you mix the dry ingredients.
It’ll highlight the ingredients in bold 🙂