Hazelnuts and chocolate. Chocolate and hazelnuts. Whichever way you want to say it, it’s one perfect marriage. The Italians have known this secret for a long time and refer to it as “gianduia“. And let’s not forget Nutella. That rich, chocolate/hazelnut spread. I have seen people go crazy over Nutella. Prior to living on my own I shared with a number of people who interestingly had this chocolate and hazelnut addiction! One room mate ate a block of this chocolate mixture a day and the other would wake up in the middle of the night and eat a tablespoon of Nutella in her sleep! I kid you not.
I’ve tried to pay a little homage today to that famous marriage by baking a buttery cake and topping it with hazelnuts and then smothering it with a chocolate ganache and topping it again with more hazelnuts and a few chocolate curls or “sprinkles”. I originally had envisioned a “runnier” ganache but of course I tried to rely on memory and added cold pouring cream to melted chocolate instead of adding warmed cream to the chocolate pieces! Never mind. The ganache I ended up with allowed me to spread it over the top and was a much thicker consistency. It’s very similar to a chocolate cake recipe I featured last year (minus the olive oil). What I had envisioned in this perfect marriage of ingredients was the “perfect bite”. Hazelnuts-chocolate-hazelnuts without it being too overwhelming. And speaking of chocolate, I was very fortunate to be given my cooking chocolate by Lindt Australia. These people are amazing and I was finally excited to see a cooking chocolate provided by them in their new line up of products. It’s available in supermarkets and I urge you all to try some in your kitchen.
HAZELNUT AND CHOCOLATE CAKE RECIPE
(adapted from Pam Talimanidis’s A La Grecque: Our Greek Table
*Pam offers to serve this cake with a coffee creme anglaise-I opted out and served it with a good dollop of Greek yoghurt*
FOR THE CAKE:
- 300 grams of brown sugar
- 240 grams of plain flour
- 130 grams of unsalted butter, roughly chopped
- 240 ml of thickened cream
- 2 eggs
- 1 teaspoon of baking powder
- 200-230 grams of roasted hazelnuts
FOR THE CHOCOLATE GANACHE:
*Remember-for a pourable ganache heat up your cream! I think it would suit this cake better*
- 200 grams of Lindt cooking chocolate-chopped into small pieces
- 250 ml of pouring cream
- Pre heat your oven to 180 deg C and grease and line a 23cm spring form cake tin
- In a food processor combine the sugar, flour and butter. Proceed to pulse the mixture until the mixture resembles breadcrumbs.
- Spread one third of this mixture into the bottom of the cake tin.
- In a separate bowl whisk together the cream, eggs and baking powder. Fold in the remaining flour mixture and stir until well combined.
- Pour into the cake tin and top with 3/4 of the roasted hazelnut mixture
- Bake for 40-50 mins or until a skewer inserted into the middle part of the cake comes out clean.
- Whilst the cake is cooling make the ganache by heating your cream in a heavy based saucepan until it starts to boil. Remove from the heat and pour over the chopped chocolate. Allow to cool a little (or a lot, if you prefer it thicker) and pour over the cake. Top with more hazelnuts and sprinkle over hot chocolate flakes for an extra decorative touch.
- Serve with Greek yoghurt.
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{ 47 comments… read them below or add one }
Looks amazing. I agree, chocolate and hazelnuts are just one of those magical combinations that work so well. I like the way you replaced the creme anglaise with Greek yoghurt. Another piece exvaristo!
What a sensational cake Peter! I love the roasted hazelnuts on top. I wish i had one piece of this cake right now! And I wouldn’t mind the thicker ganache at all!
Cheers Sarka!
Oh Peter, I’d love a piece of that cake right now. I agree with you that hazelnut and chocolate are a perfect match and I love that you served it with Greek Yoghurt.
Yes agree that the Italians were definitely on to something! My sister ate 10 nutella packets in one sitting once upon a time. The cake is gorgeous despite the hiccup with the ganache. I would even dare say that you might have started a new baking technique!
That is THE perfect combo! A lovely cake!
Cheers,
Rosa
I love chocolate and hazelnuts–this cake looks devine. Thanks for sharing.
I especially like that this cake doesn’t have 2 pages of instructions and looks amazing. But tell me, did you actually clean those hazelnuts so well? I lose patience with that step and never get them as clean as you have.
Hey Giz! Umm..I could tell you I spent hours doing that with the hazelnuts but no…there’s a lovely little place down the road that sells them roasted and cleaned!…LOL!
This cakes is something I would love to try Peter..chocolate, hazelnuts and all. It would satiate my craving for Nutella. Also I hope the Lindt baking chocolate comes to Canada.
Thanks for tip on the Lindt cooking chocolate. Yes, chocolate and hazelnuts makes up my favorite gelato flavor, and I can see the love you put into this cake. Now don’t be surprised if I make some ice cream this week with these flavors, “under your influence.”
such a lovely cake, you can never go wrong with hazelnuts & chocolate together!
It looks wonderful, despite the ganache problems. An interesting method with the base of this cake Peter. I was given a recipe recently called Armenian Coffee Cake and it had the same method.My friend said make it in a smaller tin so you get a higher cake. But I feel it is better in a larger tin, for a lower cake resulting in a better ratio of base to crumb. Your ratio looks perfect.
A warming autumn cake, Pete. Hazelnuts and chocolate are fab together. I’ll all for a genetically modified choco-hazelnut plant being created!
Oh Peter, you are killing me with this tempting cake. I am so so so soso making it. Actually, this works out perfectly because I’m moving to Oregon aka hazelnut country in a few months. Happy Autumn to you!
Beautiful looking cake – and a thicker ganache just means more to lick off!!
I took my eldest daughter to Italy 18 months ago and she was delirious with joy when she discovered how addicted the Italians are to Nutella. She reached total bliss when she discovered a pizza shop in Rome that sold Nutella pizza!
Good to see a dessert on your blog! It looks absolutely delicious too! You actually can use cold cream for ganache, u just have to make sure all hit up before stirring them. but seriously, I wouldnt say no to a slice right now for my Food Safari marathon this weekend!
Finally the recipe! i’ve been waiting for this post ever since you posted the photos on facebook!
I love how you style you food. You are down to every single details to make your photographs almost perfect! Not almost, but PERFECT!!!
What a beautiful cake Peter!! I have seen plenty of nutella here in Italy and well the dolce are amazing but your cake would do really well here!!
Definitely a match made in heaven, Peter. This cake looks SO good.
This is irresistible!
This looks SO delicious. The perfect thing for afternoon tea.
My bf is one of those people who loves nutella. You’re right it brings out the crazies in people. If he had his way we’d have one of those 1kg jars in our pantry! Given he loves nutella pizzas, I’m beating he’ll love this recipe too.
Hi Peter, I have just found your blog, and I think I’ll be a regular visitor! I like cooking and sometimes writing about it, too. But what I really want to know is where on earth you get all that natural light during winter!? I try taking photos of my food inside, but there’s never enough light and the flash just makes it look dumb. Any tips?
One of the best flavor combos out there, Peter – those are beautiful photos! And the cake looks delicious!
I definitely have this addiction Peter! Your cake is absolutely gorgeous!
my kind of guy – buys his hazelnuts roasted and cleaned. i really like this recipe. simple but you could easily sell it as if you slaved over it. perfect!
yum – this looks great. I will cook this fantastic recipe this evening. great nut/choc combination beautifully displayed
Looks and sounds delicious! Can’t wait to try it… Your recipes and pics are always an inspiration. K
Peter, this is gorgeous. I can just imagine what that flavour combination tastes like… I might just make this tonight (just checked, and yup, I’ve got all the ingredients!) – exciting!
I am yet to try the Lindt cooking chocolate. I guess I better finish off my supply of 70% Cocoa first.
Peter, this is divine. My perfect cake. My birthday is in September, so…
Love this recipe, chocolate and hazelnuts are meant for each other aren’t they? Of course your styling is gorgeous and so inviting… my oven is working again, I have a feeling this recipe will be making an appearance in my kitchen soon
Very nice use of the Lindt chocolate! And here am I eating the chocolate hazelnut bars straight when I could be having a cake like this!
Oh my! Chocolate and hazelnuts are indeed magical. And this recipe looks so simple yet elegant. Going to try a gluten-free version of this for sure! Beautiful as always Peter.
This is a gorgeous dense moist rustic looking cake that I can imagine is bursting with flavour. The perfect afternoon treat on a hottish day (not too hot) out in the garden with the breeze whisping by as you eat your cake and drink an iced tea. YUM!
Filed away – for sure!
Valerie
I want this. right now. Love the combination of chocolate and hazelnuts. Send a slice over will ya
Well I am a bit late to the party, but I hope there’s still some cake left! GREG
awww… so lovely to see and must be delicious to eat! i’m craving for chocolate right now, so i might want to have a slice, please
)
Peter, I love the nutella combo of hazelnuts and and chocolate. But like crunchy peanut butter, it’s always better with chunks of nuts. Your cake looks divine!
i LOVE the look of this cake – since nutella is such an important part of growing up in greece, i dont even need the ganache (i’d just go for the nutella – or the nerenda, which is the greek alternative)
Great looking cake Peter! Chocolate and hazelnut=the best combo
magda
Sounds delicious
I agree, hazelnuts and chocolate are a match made in heaven! I love Nutella too, especially since it was forbidden fruit while I was growing up.
Now this is the kind of stuff that I could find myself getting addicted to
)
What a delicious cake, and yes, chocolate and hazelnuts do it or me too. And Peter, did I mention how gorgeous those photos are?
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