Nut cakes have a very unique taste and variations with hazelnuts are no different. And now that many native varieties of nuts are ripe, for this purpose you can use the treasures of your garden in an amazing way. Delight your family and guests with a delicious hazelnut cake! We’ve put together a few no-fuss recipes for you to try. The perfect dessert for afternoon coffee!
Hazelnut and coffee as a combination partner for perfect sweetness
Hazelnut cake for coffee? What if you combine the two during the event? The following recipe is very simple, but when you need a quick hazelnut cake, it is all the more delicious and perfect. And this is how it was made.
- 180 grams of flour
- 1 teaspoon baking powder
- 1 tbsp cocoa
- ½ teaspoon of baking soda
- 225 g fine granulated sugar
- 40 g of ground hazelnuts
- 100 grams of boiled butter
- 3 eggs
- 120 ml of cold, strong coffee
- 2 tbsp yogurt
for cold
- 20 grams of boiled butter
- 130 g powdered sugar
- 1 tbsp strong coffee
- 30 g chopped hazelnuts for decoration
Preheat the oven to 170 degrees and line a springform pan (20 cm Ø) with baking paper. Sift the flour, baking powder, baking soda, cocoa and sugar into a bowl and add the ground hazelnuts. In another bowl, mix the butter with the eggs, yogurt and coffee, then add the dry ingredients. Spread the finished dough well in the mold and bake the cake for about 45 minutes.
After the hazelnut cake has cooled, you can decorate it with frosting. To do this, simply mix the mentioned ingredients together until a thick cream is formed. Spread this over the cake and sprinkle with chopped hazelnuts. The hazelnut cake is ready.
Bake the hazelnut cake with chocolate
We admit it: With almost an entire jar of Nutella as an ingredient, this hazelnut cake is low in calories. But from time to time you have to treat yourself and this Nutella cake will drive you crazy.
- 8 tablespoons of butter
- 115 g of dark chocolate
- 100 grams of whole, shelled hazelnuts, lightly roasted
- 6 large eggs separated from white and yellow
- 2 tbsp sugar
- 370 g Nutella or other hazelnut spread
- 1 pinch of kosher salt
- Optional: 1 tbsp brandy
- Butter and flour for the mold
Preheat the oven to 175 degrees and grease and flour a springform pan (22 cm Ø). Melt the chocolate in a water bath and in the meantime crush the toasted hazelnuts in a medium bowl. They don’t have to be very pretty.
Then beat the egg whites until smooth, add sugar and beat until stiff. In a separate bowl, cream the butter and peanut butter together, then add the egg yolks, salt and brandy. As soon as a smooth mixture is obtained, add the slightly cooled, melted chocolate and hazelnut powder.
Now fold in a quarter of the egg white, stir a few times and add the rest, then stir a few more times (not too long or the smoothness will be lost). Spread the finished dough in the mold and bake the hazelnut cake for 45 to 50 minutes. After 10 minutes of cooling, you can remove the ring from the springform pan. Garnish with hazelnut frosting, cream and/or strawberries as desired.
Hazelnut cake without flour
As the following hazelnut cake recipe will show you, a nut cake without flour will be juicy and delicious. You can use a loaf pan or a round tin for the chocolate nut cake. Remember that the higher the dough, the longer the cooking time.
- 200 grams of dark chocolate, chopped
- 150 grams of butter
- 200 g roasted hazelnuts
- 1 ½ tbsp cocoa powder
- 6 eggs
- 200 grams of good sugar
- 1 tbsp brandy or rum
- 1 tsp vanilla extract
- Melted butter for the mold
- To serve: whipped cream, strawberries
Preheat the oven to 180 degrees and grease a tin (eg 23 cm Ø springform tin). Melt the butter and chocolate in a bain-marie and leave to cool briefly. Shell of hazelnuts. To do this, you can take it in a tea towel and massage it. Then grind together in a blender with cocoa powder.
Separate the eggs, keep 3 whites and 2 tablespoons of sugar for later. Beat the remaining sugar and egg yolks until pale yellow, then stir in the melted chocolate, rum/brandy and vanilla. Finally, add the hazelnut cocoa. Beat the reserved egg whites until stiff and fluffy, then add 2 tablespoons of sugar. Lift this mass below the other and put the finished dough in the mold for the hazelnut cake.
Bake for 45 to 50 minutes if using a round pan for the hazelnut cake, or longer for a loaf pan hazelnut cake. You can use a toothpick to make sure it’s done right. Then let it cool for 20 minutes before removing the mold. Serve with a dollop of cream and chopped strawberries, or any frosting you like.