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Hazelnut Chocolate Cake – A Decadent Dessert
cake

Ingredients

CRUST:
250 g unsweetened chocolate
250 g butter
5 eggs, room temperature
pinch of sea salt
50 g sweetener (adjust to taste)
FILLING:
100 g hazelnut butter
250 ml whipping cream
250 g cream cheese
2 tbsp vanilla extract
2 tsp confectioners sweetener (optional)
30 g hazelnuts, ground
15 g cocoa, organic unsweetened
This hazelnut chocolate cake is not a dessert for every day. It is an extraordinary, special occasion, decadent chocolate experience.

Instructions

1.CRUST:
2.Preheat the oven to 350°F / 175°C.
3.All the ingredients should be room temperature. Beat the eggs with sweetener until they are evenly combined. Melt the chocolate and butter and add well beaten eggs.
4.Mix until you get a homogeneous batter and pour in a greased spring pan with parchment paper and bake for
5.Now comes the most important part in making the best flourless chocolate cake crust - avoiding over or under-baking it! The top should start to form a very thin crust, but it should be jiggly in the middle and underneath. Depending on your oven, you should bake the crust for approximately 25 minutes. If you have a cooking thermometer - perfect, use it! When the temperature in the middle reaches 60°C, it is time to turn off your oven and take the spring pan out.
6.Once your crust is baked, let it cool at room temperature right in the pan. Then, refrigerate overnight, for at least 8 hours.
7.Remove the pan from the fridge 1 to 2 hours before filling. Pop the sides off the spring pan and carefully flip the cake onto a towel, then flip back onto a plate or cake stand.
8.FILLING:
9.Whisk the whipping cream and add the sweetener at the very end. Add the hazelnut butter, cream cheese and vanilla extract. Mix until well combined.
10.Remove the pan from the fridge and fill the crust so that the top and all sides are covered. Put it back in the fridge for a few hours.
11.Before serving, sprinkle cocoa powder through a sieve and stick the ground hazelnuts on the sides of the cake.

I made this chocolate cake for my 30th birthday for the first time. I won’t lie, I was rather hesitant while making it since I did not follow a recipe – I combined 4-5 recipes! Eventually, I was really happy with how it turned out. Everyone commented that this was the best chocolate cake they ever had. So as far as I am concerned, this recipe now holds that honor!

A cake should be easy and fun to make and that is why this is one of my favorites. And when it is as delectable as this one – I consider it a massive success! The decadent dessert is great for chocolate lovers and will be a hit when you make it for your loved ones!

A cake is an excellent example of a recipe that has been changing for centuries. The basic cake recipe is like the trunk and the roots of a tree while the other flavors and types are the branches and leaves. And the recipe isn’t the only thing that has been changed—the use has changed too. Nowadays cakes are used to celebrate birthdays, weddings and other festivities. And to be honest, sometimes they are used just as a treat for people to indulge.

This cake is a combination of various low-carb and keto-friendly desserts I’ve tested over time. I’ve made it for a special day for me so I really went the extra mile in everything. This is not a cheap dessert, and this is definitely not a low-calorie dessert. What this certainly is, is an extraordinary low-carb chocolate experience.

I would always recommend making a cake from scratch, even though it might be easier to buy a boxed one. You can really taste the difference and for me, half the fun is in the making!

 

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