Chocolate-Hazelnut-Cake and a perfect Chocolate Coating
Is there anything better than a crumbly and tasty piece of cake on the weekend, from a cake that will be just enough leftovers to get you almost over the week? But then there is always the dilemma: nuts or chocolate or vanilla or a mix? And that is exactly when it is time for this hazelnut cake with chocolate pieces and a thick chocolate coating.
Once baked the cake lasted in our apartment for 4 days. And then we had polished it up. Because its field of applications is vast: it can be eaten as topping on the breakfast cereals, as a slice for desert or “just one or two crumbs” while cleaning the kitchen.
This recipe was inspired by the German Springlane Magazin, but I changed a few things. On the one hand, who wants to use 250 g of ground nuts, if 200 g give you the exact same taste and on top of that is the standard sizing sold in Germany. And on the other hand I was missing the chocolate in their recipe. Which is also why I added this perfectly crisp edged chocolate coating to my cake, that is really easy to make if you use a silicon mold and have the nerv to wait a day before trying your cake (I know, it’s tough to wait once you smell it).
Recipe – Chocolate Hazelnut Cake
Amount: 1 cake; time: 20 minutes prepration, 1 hour baking, 12-24 hours resting time for the coating
Ingredients – cake:
- 4 eggs, separated
- 1 pinch salt
- 250 g soft butter
- 150 g white sugar
- 1 pack vanilla sugar or 1 tsp vanilla extract
- 300 g flour
- 1 pack (16 g) baking powder
- 200 g ground hazelnuts
- 125 ml (1/2 cup) milk
- 100 g chocolate, chopped (I used 50 g dark + 50 g milk chocolate, but you can use which ever you prefer)
Ingredients – chocolate coating:
- 200 g chocolate (I used 150 g dark + 50 g milk)
- 15 g vegetable oil (please use one without a strong taste, so i.e. not olive oil)
- 30 g Hazelnuts, chopped
Recipe – Chocolate Hazelnut Cake:
Preheat the oven to 180° C (355° F, Upper- and lower heat). Prepare a baking form with a bit butter (squared or bundt cake; if you want to add the chocolate coating choose a silicon mold).
Separate the 4 eggs. Beat the egg whites with a pinch of salt until stiff and set aside.
Now cut the 250 g of soft butter in pieces and beat in a bowl with the 150 g of white sugar and the pack of vanille sugar until creamy. Next add the egg yolks one at a time mixing well after each.
Then mix together the 300 g of flour and the pack of baking powder and add that to the dough.
Finally mix in the 200 g of ground hazelnuts and 125 ml of milk until they are just incorporated. Now gently stir in the chopped 100 g of chocolate.
Then add one halve of the stiff egg whites and fold it in until no more lumps are visible. Next add the second halve and fold it in more carefully, here a few lumps are ok.
Fill the dough in your prepared mold and bake at 180° C (355° F) for 60 minutes. My cake looked brown enough after 30 minutes. So check (each oven is different) and cover with tin foil if it looks done on top. The cake is completely done if a toothpick inserted (but watch out for your silicon mold!) and pulled out remains clean.
For the perfect Chocolate Coating:
Turn out the cake and let it cool.
Clean the silicon mold and dry it well.
Now melt the 200 g of chocolate in a bowl over a water bath and once liquified mix in the 15 g vegetable oil.
Scrape the chocolate in the silicon mold and by twisting the mold around cover all sides completely and relatively evenly with chocolate.
Then put the cake back in the mold as well and push it down gently.
Let it dry covered over night in the fridge. Bundt cakes will take longest to dry in the middle, so here it is best to wait 24 hours. For squared molds 12 hours is enough. Then turn the cake around and gently pull away the mold.
Chop up the hazelnuts and microwave them for 30 seconds. Now they will be warm and they will stick when you push them against the cake.
If this way too long of a waiting time for you, then just let the molten chocolate drip over the cake and garnish that with chopped hazelnuts.
And if you are feeling really fancy you could caramelize you hazelnuts before putting them on the cake.
Keeps 1 week well covered outside of the fridge.