This Chocolate- Hazelnut Truffle Cake is rich in chocolate truffle flavor with hints of hazelnut. Makes the perfect dessert for any special occassion.
Chocolate
This Hazelnut Chocolate Truffle Cake requires high quality chocolate. I recommend using a chocolate with a cacao percentage of 50% or higher. I have used chocolate chips from Nestle Toll House’s Artisan Series Extra Dark Chocolate Chips. In addition, Trader Joe’s Pound Plus Belgian Dark Chocolate has worked great. Finally, Ghirardelli Chocolate Chips are also a good option. All in All, I would trust any chocolate with a cacao percentage higher than 50%.
Hazelnut Syrup
Hazelnut Syrup Links:
OR
The Process
Preheat the oven to 300 degrees F. Grease an 8 inch round cake pan. Cut out a circle of parchment with two handles on the side (similar to a candy wrapper shape) This will line the bottom of your cake pan and assist in removing the cake from the pan. Set pan aside.
Melt chocolate and pour into standing mixture (or large bowl, if using a hand mixer)
Cut butter into 1 tablespoon pieces. Melt room temp. butter into the chocolate by mixing in butter in 1 tablespoon increments at medium speed.
Mix in hazelnut syrup until combined.
Add in room temperature eggs in 1 at a time.
Pour batter into your prepared cake pan.
Place pan in a larger cake pan (i.e. 10 inch or 12 inch). Place the pans into the oven and pour hot water into the bottom pan. This creates a water bath to promote even cooking. Be careful not to get any water on the cake.
Bake the 8 inch cake for 55 minutes (9 inch will bake for 45 minutes)
When cake is done cooking it needs to cool on the counter and then refrigerate. Cool cake for 6 hours or overnight.
After refrigeration, loosen up the edges of the cake with a paring knife or butter knife. Pull on the handles to lift cake out of the pan. If the cake begins to crack, do not continue to pull! Instead, flip in upside down onto the serving platter instead. Peel off parchment paper. Garnish with hazelnuts and cocoa powder.
Chocolate- Hazelnut Truffle Cake
- Prep Time: 15
- Cook Time: 55
- Total Time: 1 hour and 10 minutes (plus 8 hours cooling)
- Yield: 7 1x
Ingredients
- 18 oz chocolate (50% or higher)
- 1 cup butter (room temp)
- 6 eggs (room temp)
- 1/4 teaspoon sea salt
- 1 1/2 cup hazelnut syrup (I use Torani)
- Toasted hazelnut halves to garnish
Instructions
- Preheat oven to 300 degrees F. Grease an 8 inch round cake pan. Cut out a circle of parchment with two handles on the side (similar to a candy wrapper shape) This will line the bottom of your cake pan and assist in removing the cake from the pan. Set pan aside.
- Melt chocolate and pour into standing mixture (or large bowl, if using a hand mixer)
- Cut butter into 1 tablespoon pieces. Melt butter into the chocolate by mixing in butter in 1 tablespoon increments at medium speed.
- Mix in hazelnut syrup until combined.
- Add in room temperature eggs in 1 at a time.
- Pour batter into your prepared cake pan.
- Place pan in a larger cake pan (i.e. 10 inch or 12 inch). Place the pans into the oven and pour hot water into the bottom pan. This creates a water bath to promote even cooking. Be careful not to get any water on the cake.
- Bake the 8 inch cake for 55 minutes (9 inch will bake for 45 minutes)
- When cake is done cooking it needs to cool on the counter and then refrigerate. Cool cake for 6 hours or overnight.
- After refrigeration, loosen up the edges of the cake with a paring knife or butter knife. Pull on the handles to lift cake out of the pan. If the cake begins to crack, do not continue to pull! Instead, flip in upside down onto the serving platter instead. Peel off parchment paper. Garnish with hazelnuts and cocoa powder.
Notes
* Prior to baking pull out your butter and eggs from the fridge. Allow them to come to room temperature. You can do this the night before baking.
Very rich and decadent!
★★★★★