Recipes and Cooking Hazelnut Truffle Cake 3.8 (4) 1 Review 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on September 6, 2013 Print Rate It Share Share Tweet Pin Email 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 Jump to Nutrition Facts 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 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. 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. 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). 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. 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. Rate it Print Nutrition Facts (per serving) 383 Calories 28g Fat 28g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.