Looking for a nut cake to mark an occasion? This hazelnut cake will tick all the boxes given that nuts and chocolate are required! A lovely fall dessert!
As I lately have a little time, I was searching on the web yesterday. In need of fresh, challenging ideas, inspirational dishes that I’ve never tried before, to amaze my loved ones with. Looking for quite some time yet could not find too many interesting stuff. Just before I thought to give up on it, I found this scrumptious and easy dessert by luck on Suncakemom. It seemed so yummy on its photo, it called for rapid actions.
It had been easy to imagine how it is created, how it tastes and how much my hubby might like it. Mind you, it is rather simple to impress the guy in terms of cakes. Anyways, I visited the page and simply used the detailed instuctions which were accompanied by nice images of the process. It just makes life much easier. I can suppose it is a bit of a effort to take photographs in the middle of baking in the kitchen as you may typically have sticky hands therefore i really appreciate the commitment she put in to build this blogpost and recipe conveniently implemented.
That being said I’m encouraged to present my own, personal recipes in the same way. Thanks for the concept.
I was tweaking the main mixture create it for the taste of my family. I’ve got to tell you it absolutely was an awesome success. They enjoyed the taste, the consistency and loved having a sweet like this in the midst of a stressful week. They basically asked for even more, more and more. So the next occasion I’m not going to commit the same mistake. I’m gonna multiply the amount to keep them pleased.
This hazelnut cake recipe recipe was first published on Suncakemom.
Put flour, eggs, butter, honey or sweetener of choice, yeast and lemon zest into a mixing bowl.
Pour the milk into it as well and knead until even.
Cover mixing bowl with the dough with a kitchen towel and leave it to rest in a warm (95°F / 35°C) place for half an hour.
After half an hour, take the dough out of the bowl onto a floured surface.
Divide it into 4 equal pieces and make balls out of them.
Turn on the oven to preheat it to 350°F / 180°C and prepare the cake tin with parchment paper or butter it out.
Set the 3 pieces of balls aside and work with the first one.
Put it on the floured surface roll it out to a circle shape, size of the baking tin.
Lay the flattened dough into the tin, adjust it if necessary.
Grind rest of the hazelnuts. Before grinding hazelnuts, select the nicest ones and save them for decorating the top. Divide the apricot jam and the ground hazelnut into three equal pieces.
Spread third of the jam on the first layer of the the dough evenly.
Sprinkle third of hazelnuts on top.
Repeat the steps two more times: roll out the second ball, put it onto the first layer, spread jam and sprinkle hazelnuts on top.
Finish this process with rolling out the last ball and place it on top.
Poke the top with a fork. It might seem like an unnecessary step but lack of it could cause the top layer to crack during baking.
Place it into the preheated oven for about 40 minutes or until the top is golden brown.
For the chocolate cover melt chocolate with the heavy cream in a small pan over steaming water.
Spread it evenly on top of the cake. If the top of the cake turns out to be cracked or uneven just flop the cake upside down.
Decorate top with whole hazelnuts.
Let it settle for a couple of hours until chocolate gets more or less solid consistency before slicing it up.
