Rich hazelnut cake

Ingredients

The cake

200 grams (7.1 ounces) chopped hazelnuts
200 grams (7.1 ounces) soft butter
200 grams (7.1 ounces) sugar
200 grams (7.1 ounces) flour
6 large eggs
a pinch of salt
45 milliliters (1.5 fluid ounces) milk
10 grams (0.35 ounces) vanilla sugar
5 grams (0.18 ounces or 1 teaspoon) baking powder

The glaze

70 grams (2.5 ounces) bitter chocolate
20 grams (0.71 ounces or 1.5 tablespoons) vegetable oil
30 milliliters (1 fluid ounce or 2 tablespoons) milk
100 grams (3.5 ounces) whole hazelnuts

Equipment

Frying Pan
Used to toast the nuts. Ensure it’s dry to avoid steaming the nuts instead of toasting.
Electric Mixer
Essential for beating butter, sugar, and egg whites to the perfect consistency. Consider using a stand mixer for hands-free convenience.
Sifting Sheet or Sieve
For sifting the flour and baking powder, ensuring a lump-free dough.
Spatula
Ideal for gently folding in the beaten egg whites without deflating them.
Cake Tin (25x10cm)
Make sure it's well-buttered and floured to prevent the cake from sticking.
Wire Rack
Allows for proper cooling, preventing the cake from becoming soggy.

Instructions

Step 1

1. Toast the chopped hazelnuts in a dry frying pan over medium heat until they are golden brown and fragrant. Set aside to cool. Keep an eye on the nuts as they can burn quickly. Stir frequently to ensure even toasting.

Step 2

2. Preheat your oven to 356°F (180°C).

Step 3

3. In a large bowl, beat the soft butter with the sugar, vanilla sugar, and a pinch of salt until the mixture is light and fluffy. Using an electric mixer will speed up this process.

Step 4

4. Separate the egg whites from the yolks. Gradually add the yolks to the butter mixture, beating well after each addition. Pour in the milk and mix to combine.

Step 5

5. Sift the flour and baking powder together, then add them gradually to the butter-egg mixture. Mix until smooth. Fold in the toasted chopped hazelnuts. Sifting helps to avoid lumps and ensures an even distribution of the baking powder.

Step 6

6. In a separate clean bowl, whisk the egg whites until they form stiff peaks. Gently fold the egg whites into the dough in two additions, using a spatula to incorporate them without deflating the mixture. Use a gentle folding motion to keep the batter light and airy.

Step 7

7. Grease and flour a 25x10 cm (10x4 inch) cake tin. Pour the batter into the prepared cake tin and smooth the top.

Step 8

8. Bake in the preheated oven for about 50 minutes or until a toothpick inserted into the center of the cake comes out clean. Baking times can vary, so start checking a few minutes before the suggested time.

Step 9

9. Remove the cake from the oven and let it cool in the tin for 10 minutes. Then, remove the cake from the tin and allow it to cool completely on a wire rack.

Step 10

10. For the glaze, melt the bitter chocolate with the vegetable oil and milk in a heatproof bowl over a pot of simmering water, stirring constantly until smooth. Remove from heat and mix in the whole hazelnuts. Alternately, you can melt the chocolate in a microwave, heating in short bursts and stirring frequently.

Step 11

11. Spread the glaze evenly over the cooled cake. Refrigerate for a couple of hours or preferably overnight to set. Allowing the cake to chill overnight enhances the flavors and makes slicing easier.

Servings

The hazelnut cake isn’t just a treat, it’s an experience waiting to be shared! 💫

Drizzle with extra chocolate and add fresh fruit 🍓 on the side for a plate that looks as good as it tastes. Or, why not add a scoop of vanilla ice cream 🍦 for an indulgent dessert that will leave everyone asking for seconds?

For a healthier twist, serve it with a side of fresh berries and a dollop of Greek yogurt 🍓🥄. The tartness of the berries perfectly balances the sweetness of the cake.

And don’t forget, this cake is a fantastic companion to your afternoon coffee ☕. Slice it thin and serve with a strong espresso for a European-style coffee break that feels like a mini vacation!

Variations

Going gluten-free or vegan? 😋 No worries, we’ve got you covered! 💪

Gluten-Free Variation: Simply swap out the regular flour with a 1:1 gluten-free flour blend. Make sure it's a blend designed for baking to get the best texture results. 👍

Vegan Variation: Substitute butter with a plant-based margarine and replace each egg with a flaxseed meal substitute (1 tablespoon of flaxseed meal + 3 tablespoons of water = 1 egg). Use dark chocolate that doesn't contain milk for the glaze, and you've got yourself a vegan version of our beloved hazelnut cake! 🌱✨

Faq

How do I know when the egg whites are whipped enough?
You'll know when they form stiff peaks that stand up straight when you lift the beater out of the bowl.
Why do I need to fold the egg whites into the batter?
Folding gently keeps the batter airy and light, resulting in a fluffier cake.
Can I use a different type of nut?
Absolutely! Feel free to substitute with almonds or walnuts if you prefer.
What if I don't have a 25x10cm cake tin?
You can use a similar-sized tin, but keep an eye on the baking time as it may vary.
How should I store the leftover cake?
Store it in an airtight container in the refrigerator for up to 5 days.
Can I freeze this cake?
Yes, you can freeze it without the glaze for up to 2 months. Thaw and add the glaze before serving.