Chef Chuck's Chocolate Hazelnut Cake

Torta alle Nocciole


Chocolate hazelnut cake is a divine recipe so chocolaty and creamy. The combination of the hazelnuts and chocolate is one of my favorites.

Chocolate Hazelnut Cake
11 tablespoons butter, softened
2/3 cup sugar
4 eggs, separated
3/4 cup flour, sifted
2 teaspoons yeast
3/4 cup hazelnuts, toasted
and finely chopped
1 cup dark chocolate, chopped
pinch of salt


Whipped Cream

1 cup heavy cream
1/2 teaspoon vanilla
1 tablespoon powdered sugar


Ganache Frosting

1/2 cup semi sweet chocolate
1/4 cup heavy cream


Melt chocolate in a double boiler, set aside. Toast hazelnuts in a small pan on low for about 5 minutes, in a food processor chop nuts till fine. In a mixer beat butter and sugar on high for 3 minutes. Lower mixer and add yolks one at a time, sift flour and yeast together add to batter. Mix hazelnuts and melted chocolate together, pour in batter. In a separate bowl beat egg whites with a pinch of salt till stiff peaks form. Gently fold egg whites into batter till all is incorporated. Pour into a buttered and floured 8 inch pan, bake at 350 degrees for 35 minutes. Cool on rack, remove from pan and cut in half. When cake is completely cooled prepare whip cream. Use a cold mixing bowl, add cream and beat 30 seconds then add vanilla and sugar whisk till firm peaks. Spread on one layer and place other half of cake on top. Melt chocolate and heavy cream over a double boiler, stirring occasionally, till melted, cool a few minutes. Pour frosting on cake and spread, refrigerate cake.