Hazelnut Fudge Cake Recipes

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THE BEST CHOCOLATE HAZELNUT CAKE



The Best Chocolate Hazelnut Cake image

This decadent chocolate hazelnut cake features moist chocolate sponge cake slathered in Nutella & cream cheese frosting & topped with crunchy hazelnuts. Yum!

Provided by Natalya Drozhzhin

Categories     Cake

Time 1h30m

Number Of Ingredients 8

1 chocolate sponge cake
2 cups hazelnuts
8 oz cream cheese (room temperature)
1 cup unsalted butter (room temperature)
1/2 cup Nutella (room temperature)
14 oz dulce de leche
1/2 cup heavy whipping cream
1/2 cup chocolate chips

Steps:

  • Bake two chocolate sponge cakes. Once cooled, slice each cake into two even pieces for a total of 4 layers.
  • Toast the hazelnuts in the oven for about 10 minutes at 350°F.
  • Whip the dulce de leche, cream cheese, butter, and Nutella together until smooth.
  • Cover a plate with foil. Place the first cake layer on the plate and apply a layer of frosting on top of it.
  • Sprinkle on some chopped hazelnuts on top of the cream. Repeat the process with the remaining cake layers, leaving the top layer unfrosted.
  • Frost the outside of the cake with the remaining cake cream. Pop the cake in the refrigerator to set.
  • Bring the heavy whipping cream to a boil. Pour it over the chocolate chips in a medium bowl and let it sit for a few minutes. Stir the mixture until smooth and creamy and let it cool to room temperature.
  • Using a pastry bag or a plastic bag with the tip cut off, pipe the chocolate along the edge of the cake, allowing the chocolate to drizzle down the sides. Pipe some of the chocolate in the center of the cake and spread it evenly with a spatula.
  • Scatter some hazelnuts on the outer edges of the cake. Place the cake in the refrigerator overnight or at least for 2-3 hours. Slice and enjoy!

Nutrition Facts : Calories 349 kcal, Carbohydrate 13 g, Protein 4 g, Fat 32 g, SaturatedFat 16 g, Cholesterol 57 mg, Sodium 58 mg, Fiber 2 g, Sugar 10 g, ServingSize 1 serving

HAZELNUT FUDGE CAKE



Hazelnut Fudge Cake image

Make and share this Hazelnut Fudge Cake recipe from Food.com.

Provided by TxGriffLover

Categories     Dessert

Time 2h

Yield 1 cake, 6-8 serving(s)

Number Of Ingredients 18

1/2 cup butter, softened
1/4 cup sugar
1 large egg
1 1/3 cups unsifted all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
6 ounces semi-sweet chocolate baking squares
6 tablespoons butter
1/2 cup sugar
1/2 cup half-and-half
1/8 teaspoon salt
2 large eggs
2 tablespoons hazelnut syrup
1/4 cup half-and-half
2 ounces semi-sweet chocolate baking squares, finely chopped
1 tablespoon butter
1/3 cup chopped hazelnuts, toasted
1 tablespoon hazelnut syrup

Steps:

  • Prepare pastry. In medium size bowl, with electric mixer on medium speed, beat butter and sugar until light and fluffy. Beat in egg until well mixed. Reduce mixer speed to low. Gradually beat in flour, baking powder and salt. Gather dough into a ball, flatten to a 5-inch round, and wrap tightly in plastic wrap. Refrigerate pastry at least 30 minutes or overnight.
  • When pastry has chilled, heat oven to 400º. Between 2 sheets of floured waxed paper, roll out pastry to a 12-inch round. Remove top sheet of paper and invert pastry into a 10-inch tart pan with removable bottom, allowing excess to extend over edge. Remove remaining sheet of waxed paper. Fold excess pastry inside so that it is even around top edge with rim of pan; press pastry against the side to make an even thickness. With fork, pierce bottom of pastry crust 10-15 times to prevent shrinkage. Line crust with aluminum foil and fill with uncooked dry beans.
  • Bake pastry crust 10 minutes, remove foil with beans and bake crust 5 minutes longer. Cool crust on wire rack while preparing filling. Reduce oven temperature to 350º.
  • Prepare filling: In heavy 1-quart saucepan, heat chocolate, butter, sugar, half and half, and salt over low heat, stirring frequently, until chocolate melts and mixture is smooth. Remove from heat.
  • In large bowl, with wire whisk, beat eggs slightly; slowly beat warm chocolate mixture into eggs until well blended. Spread chocolate mixture into pastry crust and bake cake 25-30 minutes.
  • For Topping: In double boiler melt semi-sweet chocolate squares, half and half, butter, chopped toasted hazelnuts, and hazelnut syrup, stirring constantly until smooth.
  • When cake has cooled, spread over top and sides. Dust with powdered sugar and serve with ice cream.

HAZELNUT FUDGE CROSTATA



Hazelnut Fudge Crostata image

This chocolate and hazelnut crostata makes an impressive dessert topped with fresh raspberries and little mint leaves.

Provided by In The Raw

Categories     Trusted Brands: Recipes and Tips     In The Raw® Sweeteners

Time 50m

Yield 12

Number Of Ingredients 11

1 refrigerated pie crust, softened as directed on package
½ cup butter
¾ cup Stevia In The Raw® Bakers Bag
1 cup ground hazelnuts
2 eggs
6 ounces semisweet chocolate baking bar, melted, cooled
2 ounces white chocolate baking bar, melted
¼ teaspoon vegetable oil
½ cup whipping cream, whipped
12 fresh raspberries
Small mint leaves or other small edible leaves

Steps:

  • Heat oven to 350 degrees F. Roll crust to 12 inches. Fit in bottom and up side of 10-inch tart pan with removable bottom. Trim edge. Bake 5 to 8 minutes or until beginning to brown. With back of wooden spoon, gently press out any bubbles.
  • Meanwhile, in medium bowl with electric mixer on medium speed, beat butter and Stevia In The Raw until creamy. Add hazelnuts, eggs and melted semisweet and chocolate; mix well. Spread in partially baked crust. Bake 25 to 30 minutes or until filling is set. Cool 1 hour. Mix melted white chocolate baking bar with oil. With fork, drizzle over surface of tart. Let stand until set, about 1 hour. Or place in refrigerator 15 minutes to set quickly. Cut in wedges to serve. Garnish each wedge with a dollop of whipped cream, a raspberry and green leaves.

Nutrition Facts : Calories 326.6 calories, Carbohydrate 19.5 g, Cholesterol 65.9 mg, Fat 27.1 g, Fiber 2.4 g, Protein 4.5 g, SaturatedFat 12.3 g, Sodium 152 mg, Sugar 10.3 g

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