Ultimate Hazelnut Cake

The season does not lend itself too much to it, though! It feels like autumn some days… So I felt like comforting things. Between this ultimate hazelnut cake and the next recipe I’m about to post, we’re in the middle of a caloric decadence! I wanted a rich cake with the perfect texture I had in mind. I had to make several attempts to arrive at these proportions, which ideally match the cake I like. I anticipate the question I sometimes get asked when I post a cake recipe: no it’s not dry at all. On the contrary! It’s a bit like a financier, but with different dosages. And with the tender chocolate icing and chopped hazelnuts, I was hooked…. You will have to prepare it the day before, though, because like all my cakes for a while on my cooking blog, I let it sit overnight in the fridge.

Recipe for a 18cm cake pan:

60g of chopped hazelnuts
150g of soft butter
100g of powdered hazelnuts
55g of flour
135g of powdered sugar
125g of egg white
1/4 teaspoon vanilla powder or the inside of a vanilla bean
2,5g of baking powder

Chocolate Icing :

150g of dark chocolate
30g rapeseed oil
a few chopped hazelnuts

First, roast the chopped hazelnuts in the oven at 180°C for about 12 minutes. You need to put the 60g for the dough and 20g extra for the icing (roughly!).

They must be colored without being burned. Then lower the oven temperature to 155°C for the rest (always fan oven with me!!).

Melt the butter in a saucepan and cook it to make it nutty. It will brown and smell delicious!

Since this takes a few minutes, take the opportunity to put the hazelnut powder, flour and powdered sugar in a container.

Mix and add the weighed egg white. To do this, break 4 large eggs and put the whites in a bowl. Break up the frosty texture with a fork and pour in the desired amount (here 125g).

Mix well then pour the hazelnut butter through a metal tea strainer.

Mix and don’t forget the vanilla. I put vanilla powder in here. It is actually depleted and powdered vanilla, not vanillin. I always have some on hand, but you can of course use the inside of a vanilla bean.

Mix well and pour in the baking powder last. Of course you will have to, you guessed it, mix again. And what’s more! To disperse the yeast evenly. I don’t put it in before, because the very hot butter would activate it.

Pour the 60g of hazelnuts into the dough. Save the rest for icing.

Mix well. The dough will seem liquid, but don’t worry, the nuts won’t fall to the bottom during cooking!

Line an 18cm cake tin with baking paper and pour the batter into it. If your mold is smaller or larger, you will have to adapt the proportions with a rule of three…

Bake for 50 minutes at 155°C then 20 minutes at 150°C with extra steam if your oven allows it. Otherwise, bake the cake for 1h15 at 155°C.

Let it cool in the pan and then overnight in the fridge. The cakes become perfect only after a night in the refrigerator. It will be necessary to protect it from the odors with a stretch film.
The next day, remove the cake from the pan and place it on a baking rack, which is itself placed on paper.

Melt the chocolate and pour in the rapeseed oil. Mix well. The oil will give a perfect glaze without adding any flavor.

I wait for the chocolate to drop to 29°C before covering the cake. It should be stirred regularly until it reaches this temperature. It will be smoother and cover the cake better, whereas if it is hotter, it will be too liquid…

Then pour it over the cake to cover it completely.

Add a few chopped hazelnuts and place in the fridge for 20 minutes to allow the glaze to set. You can finally cut it into slices and devour it… It will be even better fresh!

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Ultimate Hazelnut Cake

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Ultimate Hazelnut Cake

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