Chocolate hazelnut cake

The classic combination of sweet chocolate and crunchy hazelnuts works perfectly together in this divine cake. Topped with an oozy chocolate ganache, this is indulgence at it's finest.

  • 25 mins preparation
  • 1 hr 35 mins cooking
  • Serves 8
  • Print


Chocolate hazelnut cake
  • 155 gram unsalted butter, coarsely chopped
  • 155 gram dark eating chocolate, chopped coarsely
  • 5 eggs, separated
  • 2/3 cup (150g) caster sugar
  • 1 1/2 cup (150g) ground hazelnuts
  • 1/3 cup (45g) roasted hazelnuts, coarsely chopped
Chocolate ganache
  • 1/3 cup (80ml) thickened cream
  • 100 gram dark eating chocolate, coarsely chopped


Chocolate hazelnut cake
  • 1
    Preheat oven to 160°C. Grease deep 20cm round cake pan and line base and side with baking paper.
  • 2
    Combine butter and chocolate in a small saucepan; stir over low heat until smooth. Cool 10 minutes.
  • 3
    Beat egg yolks and sugar in medium bowl with electric mixer until thick and pale. Beat in chocolate mixture.
  • 4
    Beat egg whites in separate small bowl with electric mixer, until soft peaks form.
  • 5
    Fold ground hazelnuts into chocolate mixture. In two batches, fold in egg white. Spoon mixture into pan and bake about 1 1/2 hours.
  • 6
    Cool cake in pan. Turn cake top-side down onto serving plate.
  • 7
    To make chocolate ganache: bring cream to the boil in small saucepan. Remove from heat, add chocolate; stir until smooth. Stand 5 minutes before using.
  • 8
    Spread cake with ganache; top with nuts.

More From Women's Weekly Food