Try this Chocolate Hazelnut Cake recipe, or contribute your own.

Still searching for what to cook ?

Name: Chocolate Hazelnut Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 2 1/4 c Tawny Port

Find the most delicious recipes here

INGREDIENTS

2 1/4 c Tawny Port

Servings

INSTRUCTIONS

MMMMM----------------------------CAKE--------------------------------- 10 oz Bittersweet; (not -unsweetened) or ; semisweet ; chocolate, chopped 3/4 c Unsalted butter; (1 1/2 -sticks) 1 c Ground toasted hazelnuts; -(about 3 1/2 ounces) 1/2 c Unsweetened cocoa powder 5 lg Eggs 1 c SugarMMMMM---------------------------ICING-------------------------------- 6 tb Whipping cream 2 tb Light corn syrup 12 oz Bittersweet; (not -unsweetened) or ; semisweet ; chocolate, chopped 1/2 c Finely chopped toasted -hazelnuts 1/2 c Husked toasted hazelnuts 1/2 c Unhusked toasted hazelnuts Boil tawny Port in heavy large saucepan until reduced to 10 tablespoons, about 15 minutes. Set reduced Port aside. For cake: Preheat oven to 350F. Butter 9-inch square baking pan with 2-inch-high sides. Line bottom with parchment. Butter parchment. Dust pan with flour; tap out excess. Melt chocolate and butter in heavy medium saucepan over medium-low heat, stirring constantly until smooth. Pour into large bowl. Cool slightly. Whisk in 4 tablespoons of reduced Port, ground nuts and cocoa. Using electric mixer, beat eggs and sugar in another large bowl until mixture whitens and triples in volume, about 6 minutes. Add chocolate mixture and fold together. Pour batter into prepared pan. Bake until top forms crust and cracks, and tester inserted into center comes out with moist crumbs attached, about 55 minutes. Transfer cake to rack and cool 30 minutes. Press down on crusty portion of top to even. Run small sharp knife around cake sides to loosen. Cool 2 hours. Turn cake out onto 7-inch cardboard square. Peel off parchment. For icing: Bring cream, corn syrup and remaining 6 tablespoons reduced Port to simmer in heavy medium saucepan. Reduce heat to low. Add chocolate and whisk until smooth. Let stand until cool but still spreadable, whisking occasionally, about 5 minutes. Place cake on platter. Spread chocolate icing over top and sides of cake, forming waves in icing atop cake. Press chopped hazelnuts onto sides and 1/2 inch over top edge to cake. Alternate husked and unhusked hazelnuts atop cake along chopped hazelnut border. Refrigerate cake at least 4 hours. (Cake can be prepared 1 day ahead.) Cut cake into slices and serve. Serves 8. Bon Appetit May 1992

NOTES

Alert editor

Chocolate Hazelnut Cake

2 1/4 c Tawny Port

MMMMM----------------------------CAKE---------------------------------     10 oz Bittersweet; (not           -unsweetened) or           ; semisweet           ; chocolate, chopped    3/4 c  Unsalted butter; (1 1/2           -sticks)      1 c  Ground toasted hazelnuts;           -(about 3 1/2 ounces)    1/2 c  Unsweetened cocoa powder      5 lg Eggs      1 c  SugarMMMMM---------------------------ICING--------------------------------      6 tb Whipping cream      2 tb Light corn syrup     12 oz Bittersweet; (not           -unsweetened) or           ; semisweet           ; chocolate, chopped    1/2 c  Finely chopped toasted           -hazelnuts    1/2 c  Husked toasted hazelnuts    1/2 c  Unhusked toasted hazelnuts   Boil tawny Port in heavy large saucepan until reduced to 10  tablespoons, about 15 minutes. Set reduced Port aside.    For cake:    Preheat oven to 350F. Butter 9-inch square baking pan with 2-inch-high  sides. Line bottom with parchment. Butter parchment. Dust pan with  flour; tap out excess. Melt chocolate and butter in heavy medium  saucepan over medium-low heat, stirring constantly until smooth. Pour  into large bowl. Cool slightly. Whisk in 4 tablespoons of reduced  Port, ground nuts and cocoa. Using electric mixer, beat eggs and  sugar in another large bowl until mixture whitens and triples in  volume, about 6 minutes. Add chocolate mixture and fold together.    Pour batter into prepared pan. Bake until top forms crust and cracks,  and tester inserted into center comes out with moist crumbs attached,  about 55 minutes. Transfer cake to rack and cool 30 minutes. Press  down on crusty portion of top to even. Run small sharp knife around  cake sides to loosen. Cool 2 hours. Turn cake out onto 7-inch  cardboard square. Peel off parchment.    For icing:    Bring cream, corn syrup and remaining 6 tablespoons reduced Port to  simmer in heavy medium saucepan. Reduce heat to low. Add chocolate  and whisk until smooth. Let stand until cool but still spreadable,  whisking occasionally, about 5 minutes.    Place cake on platter. Spread chocolate icing over top and sides of  cake, forming waves in icing atop cake. Press chopped hazelnuts onto  sides and 1/2 inch over top edge to cake. Alternate husked and  unhusked hazelnuts atop cake along chopped hazelnut border.  Refrigerate cake at least 4 hours. (Cake can be prepared 1 day  ahead.) Cut cake into slices and serve.    Serves 8.    Bon Appetit May 1992

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (531g)
Recipe Makes: 1 servings

Calories: 850
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 47.8mg		2 %
Potassium 488.5mg		13 %
Total Carbohydrate 72.7g		21 %
	Dietary Fiber 0g	0 %
	Sugars, other 72.7g
Protein 1.1g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 850

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe