One day when I was cleaning our kitchen cupboards, I realized that I have a bag of ground hazelnuts lying around. I do not remember why I bought it, probably because it was cheap and, of course, I do love hazelnuts. So I decided to make a hazelnut cake. There was a recipe for it from the packaging but I added a bit of this and that, so it was mostly experimental. But the end result was not bad, I only had to add more grounded hazelnut to the recipe because my personal critic (also known as my hubby), says it should be more "hazelnutty".

Additionally, I think I needed more practice with the piping as you can see from the picture above. The thing is, a week before this, my husband ordered from eBay a piping set for me as I keep on complaining that I can not find them on any stores in our area (living in the countryside has its drawbacks). I was so excited to use them for the first time, so I just took a quick tutorial (thank you Google) and had a go with it.

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Hazelnut Cake

A cake made from ground hazelnuts covered with chocolate Ganache. It was fairly easy to make and the combination of hazelnut and chocolate is just heavenly.

Prep Time: 10

Cook Time: 50

Total Time: 1

Course :Dessert

Servings =

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Ingredients

FOR CAKE

½ cup butter
½ cup sugar
3 egg yolks
3 eggwhites
1 teaspoon salt
1 cup hazelnuts - grinded
½ cup flour
1 teaspoon baking powder
¼ cup milk

FOR MOCHA FROSTING

½ cup butter - softened
1 ½ cups powdered sugar
2 tablespoons unsweetened cocoa powder
1 tablespoon coffee room temp

FOR CHOCOLATE GANACHE

Click this link on how to make chocolate ganache. - cut ingredients to half as this is a small cake.

Instructions

Line and grease a small springform pan (7 inches) and preheat oven at 180°C/350°F.
With a hand or stand mixer, mix egg whites until stiff peak forms and set aside.
On another bowl, cream butter and sugar until fluffy. Add the egg yolks one by one, until completely incorporated. Add the hazelnut and mix well. Sift in flour, baking powder and salt. Now fold in the egg whites and milk slowly until well blended.
Pour the batter into the springform pan and bake at the 2nd lowest rack for 40-50 mins or until toothpick inserted comes out clean. Let cool in pan for 10 minutes before transferring to cooling rack.
To make the frosting: Whip butter on medium-high speed for 5 minutes. Turn down speed to low and gradually add the sugar. Once sugar is fully incorporated, add sifted cocoa and coffee. Then turn speed to high and mix until fluffy.

Nutrition

Calories: 995kcalCarbohydrates: 90gProtein: 12gFat: 68gSaturated Fat: 32gCholesterol: 270mgSodium: 1039mgPotassium: 431mgFiber: 4gSugar: 71gVitamin A: 1640IUVitamin C: 1.9mgCalcium: 129mgIron: 2.9mg

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I have the idea too to use Nutella as frosting. I think that would enhance the flavor of the hazelnut more. That will be on my 'to try' list.

German Hazelnut Cake

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