Hazelnut Truffle Cake

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(4)

Hazelnut liqueur gives this decadent truffle cake a boost of nutty flavor. A whipped cream topping and chocolate-hazelnut spread makes the cake a great choice for an indulgent dessert offering.

Hazelnut Truffle Cake
Photo: Jason Donnelly
Prep Time:
30 mins
Bake Time:
1 hrs 15 mins
Cool Time:
1 hrs
Chill Time:
3 hrs
Total Time:
5 hrs 45 mins
Servings:
12
Yield:
12 to 14 servings

Ingredients

  • 6 eggs

  • ¼ cup packed brown sugar

  • 2 tablespoon Frangelico or other hazelnut liqueur

  • 1 13 ounce jar chocolate-hazelnut spread or 1 recipe Chocolate-Hazelnut Spread (see recipe, page ???)

  • ½ cup butter, melted and cooled

  • ½ cup finely ground hazelnuts (filberts)

  • 2 ounce unsweetened chocolate, melted

  • 2 tablespoon unsweetened cocoa powder

  • ½ teaspoon salt

  • ½ cup whipping cream

  • 1 tablespoon granulated sugar

  • Toasted chopped hazelnuts (filberts) (optional)

  • 2 teaspoon whipping cream

Directions

  1. Preheat oven to 350°F. Butter a 9-inch springform pan. Line bottom of pan with parchment paper. Wrap outside of pan tightly with heavy foil; set aside.

  2. In a large mixing bowl beat eggs, brown sugar, and 1 tablespoon of the Frangelico with an electric mixer on medium to high speed for 3 to 4 minutes or until pale and thickened. Reserve 1 tablespoon of the chocolate-hazelnut spread. In a medium bowl combine the remaining chocolate-hazelnut spread and melted butter. Stir butter mixture into egg mixture. Stir in ground hazelnuts, melted chocolate, cocoa powder, and salt. Transfer batter to the prepared springform pan, spreading evenly.

  3. Place springform pan in a shallow roasting pan. Place roasting pan on oven rack. Pour enough hot water into the roasting pan to reach halfway up sides of springform pan. Bake for 1 1/4 hours (center should be set and top dry to the touch).

  4. Carefully remove springform pan from water; remove foil from pan. Cool cake in pan on a wire rack for 15 minutes. Loosen cake from sides of pan; cool for 45 minutes more. Remove sides of pan. Cover and chill for at least 3 hours before serving.

  5. In a medium mixing bowl beat 1/2 cup whipping cream, granulated sugar, and the remaining 1 tablespoon Frangelico on medium speed until soft peaks form (tips curl). Spread whipped cream over top of cake and, if desired, sprinkle with chopped hazelnuts. In a small bowl whisk together the reserved 1 tablespoon chocolate-hazelnut spread and 2 teaspoons whipping cream; drizzle over cake.

Nutrition Facts (per serving)

383 Calories
28g Fat
28g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 383
% Daily Value *
Total Fat 28g 36%
Saturated Fat 13g 65%
Cholesterol 128mg 43%
Sodium 219mg 10%
Total Carbohydrate 28g 10%
Total Sugars 25g
Protein 7g
Vitamin C 0.3mg 2%
Calcium 70mg 5%
Iron 2.2mg 12%
Potassium 126mg 3%
Folate, total 17.7mcg
Vitamin B-12 0.3mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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