Hazelnut Flour Cake
This impressive-looking hazelnut flour cake topped with chocolate hazelnut ganache is a hazelnut lover's dream. Topped with caramelized nuts, this cake is indulgence at its finest. And this recipe is just so easy to make!
- Total Time: 1 hour (plus chilling time overnight)
- Yield: 8 1x
- Category: Cakes
- Method: Baking
- Cuisine: French
Ingredients
Scale
For hazelnut ganache:
- 2/3 cup (150 g) whipping cream
- 4.2 oz (120 g) Nutella hazelnut spread
- 3.2 oz (90 g) hazelnut praline paste
For batter:
- 2/3 cup + 3 tablespoons (100 g) hazelnut flour/meal
- 1/3 cup + 2 teaspoons (75 g) brown sugar
- 1 large egg white (30 g)
- 2 large egg yolks (35 g)
- 4 1/2 tablespoons (35 g) icing sugar
- 1/3 cup + 1 tablespoon (50 g) all-purpose flour
- 1 teaspoon baking powder
- 3.5 oz (100 g) butter, unsalted
- 1 pinch of salt
- 1/3 cup + 2 tablespoons (110 g) egg whites (see note #1)
- 1 tablespoon (15 g) sugar
For caramelized hazelnuts:
- 2.5 oz (70 g) hazelnuts
- 3 1/2 tablespoons (25 g) icing sugar
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** If needed, please refer to Baking Conversion Charts.
Instructions
- To make the ganache, place Nutella and hazelnut praline paste in a bowl and mix with a hand whisk. Bring whipping cream to a boil and pour it into the chocolate/hazelnut mixture and mix with the hand whisk until homogeneous. Cover the bowl with plastic film in contact and refrigerate overnight.
- Preheat oven to 300 F/150 C. To make the cake batter, place hazelnut flour, brown sugar, and icing sugar in a bowl of the stand mixer and mix dry ingredients. Gradually add egg white, then egg yolks, and continue to beat. Add salt, sifted all-purpose flour, baking powder, and mix. Melt butter and slowly add to the preparation. Mix until the batter is smooth and homogeneous. Transfer it to a regular bowl.
- In a separate bowl, place 1/3 cup + 2 tablespoons/110 g eggs whites and whisk them until soft peaks. Gradually add 1 tablespoon/15 g granulated sugar and whisk with an electric mixer to get the meringue. Gradually add the meringue to the principal preparation mixing with a rubber spatula.
- Butter a silicone loaf pan, pour the batter into the mold, and bake for 45 minutes. Remove the cake from the mold while it is warm. Let it cool on a wire rack.
- To make caramelized hazelnuts, place the nuts in a non-stick frying pan and sprinkle them with icing sugar. Heat over medium and mix until hazelnuts are coated with caramel. When the sugar is completely melted and incorporated, transfers the nuts on parchment paper. Separate caramelized hazelnuts while they are hot. Let cool down.
- To decorate the cake, whip the cold ganache and place it in a pastry bag fitted with Ateco plain pastry tip 806. Pipe the ganache into parallel laces on top of the cake. Arrange whole and halved caramelized hazelnuts over the ganache. Refrigerate until serving.
Notes
- 110 g egg whites approximately equal to 2 whole extra-large chicken eggs (eggshell removed).
- Follow the recipe to make Hazelnut Praline Paste yourself or use a store-bought hazelnut praline.
- To pipe the ganache easier, refrigerate it for a few minutes after whipping the ganache.
- Decorate caramelized hazelnuts with edible gold leaf on top of the cake if you desire.
- Serve the cake right from the fridge. It is not supposed for the cake to stay on the table long: the ganache will lose its shape on top of the dessert.
Nutrition
- Serving Size: 1 slice
- Calories: 574
- Sugar: 36.5 g
- Sodium: 129 mg
- Fat: 40.8 g
- Saturated Fat: 11.2 g
- Carbohydrates: 46.9 g
- Fiber: 4.3 g
- Protein: 9.8 g
- Cholesterol: 88 mg