If you’re searching for a show-stopping dessert that promises to impress every time, the Decadent Hazelnut and Chocolate Cake for Special Moments Recipe is your perfect go-to. This cake brilliantly balances rich chocolate with the toasty warmth of hazelnuts, creating layers of flavor and texture that linger long after the last bite. It feels luxurious without being overly complicated, making it ideal for birthdays, anniversaries, or any special occasion where you want to indulge and celebrate with something truly memorable.
Ingredients You’ll Need
Each ingredient in this recipe plays a crucial role, whether it’s bringing depth, creaminess, crunch, or that nutty undertone that sets this cake apart. Together, they create a harmonious blend of tastes and textures that make this recipe so unforgettable.
- Whole Milk (4 cups): Provides a creamy base that’s essential for that silky chocolate pastry cream texture.
- Vanilla Bean Paste (2 tablespoons): Adds a rich, aromatic vanilla flavor that lifts the chocolate beautifully.
- Corn Starch (1/3 cup): The secret to thickening the pastry cream to perfection without any lumps.
- Caster Sugar (1 cup): Sweetens without graininess, perfect for smooth creams and batters.
- Dutch Processed Cocoa Powder (3/4 cup): Offers a deep chocolate flavor with a velvety finish.
- Egg Yolks (6 large): Give the cream richness and help create that luscious custard texture.
- Unsalted Butter (1/2 cup): Adds a velvety smoothness and indulgent mouthfeel to the chocolate cream.
- Dark Cooking Chocolate (200 grams): Use a high-quality chocolate to ensure intense, authentic flavor.
- Toasted Hazelnuts (450 grams): Essential for structure and that irresistible roasted crunch.
- Granulated Sugar for Praline (1 cup): Creates a sweet, caramelized coating that enhances nutty notes.
- Water (1/2 cup): Helps dissolve sugar evenly when making praline and syrup.
- Glucose Syrup (1/2 cup): Adds shine and softness to the glaze and praline.
- Bicarbonate of Soda (1 teaspoon): Reacts in praline to achieve just the right texture and lightness.
- All-Purpose Flour (1 cup): The backbone of the cake layers, providing structure without heaviness.
- Egg Whites (6 large): Whipped into airy meringue to give the hazelnut dacquoise layers their delicate lift.
- Salt (1 teaspoon): Enhances all the flavors, balancing sweetness and chocolate richness.
- Powdered Sugar (2 cups): Whipped with butter to create a smooth, glossy chocolate glaze.
- Glucose Syrup for Glaze (1/2 cup): Ensures a luscious shine and prevents crystallization in the glaze.
How to Make Decadent Hazelnut and Chocolate Cake for Special Moments Recipe
Step 1: Toast the Hazelnuts
Begin by spreading the hazelnuts evenly on a baking tray and toasting them in a preheated oven at 180°C (355°F) for 20 minutes. This roasting step is vital as it intensifies the hazelnuts’ natural oils and deepens their flavor, giving the cake that signature nutty warmth. Once golden and fragrant, let them cool completely before the next step.
Step 2: Prepare the Chocolate Pastry Cream
In a saucepan, whisk together the dry ingredients including caster sugar, cocoa powder, and corn starch. Gradually add egg yolks to this mixture, combining until smooth. Warm the milk with vanilla bean paste separately and slowly pour it into the egg-yolk mixture while whisking continuously. Place the pan over medium heat and cook gently, stirring often until the cream thickens to a rich, velvety consistency. Remove from heat, then fold in the butter and finely chopped dark cooking chocolate until fully melted and silky.
Step 3: Make the Hazelnut Praline
Combine granulated sugar, water, and glucose syrup in a pan. Cook on medium heat until the mixture turns a deep amber. Immediately stir in the toasted hazelnuts and bicarbonate of soda; the mixture will bubble and expand, creating a light, crunchy praline texture. Pour this onto a tray in a thin layer and allow it to cool completely before breaking it into smaller pieces for the assembly.
Step 4: Create the Hazelnut Dacquoise Layers
Grind 300 grams of the toasted hazelnuts into a fine flour. Meanwhile, whip the egg whites with salt until soft peaks form, then gradually add granulated sugar to achieve stiff, glossy meringue. Gently fold the hazelnut flour into the meringue, maintaining as much air as possible to keep the texture light and delicate. Spread the batter evenly onto baking sheets and bake at 170°C (338°F) for about 15 minutes until just set and lightly golden.
Step 5: Assemble the Cake Layers
Using a springform pan, alternate the hazelnut dacquoise layers with generous layers of the smooth chocolate pastry cream. Reserve some pastry cream for coating the exterior later. This process builds the cake into a multi-layered masterpiece with rich creaminess balanced by the light crunch of dacquoise.
Step 6: Prepare and Apply the Chocolate Glaze
To make the glaze, mix powdered sugar with softened butter until smooth and creamy. Slowly add cocoa powder and the additional glucose syrup, stirring until a glossy, pourable chocolate glaze forms. Pour this over the chilled cake for a shiny, elegant finish that seals in all the beautiful flavors inside.
Step 7: Chill and Finish
Refrigerate the cake for at least four hours—or better yet, overnight—to allow the flavors to meld perfectly and the textures to set beautifully. Once set, carefully unwrap the acetate ring, coat the outside with the reserved pastry cream and press finely chopped praline onto the sides for an extra crunch and stunning visual appeal.
How to Serve Decadent Hazelnut and Chocolate Cake for Special Moments Recipe
Garnishes
Enhance the cake’s natural beauty by topping it with whole roasted hazelnuts or a dusting of cocoa powder. A few delicate chocolate curls or shards sprinkled on top can add an elegant flair that’s perfect for special celebrations.
Side Dishes
Serve this cake alongside lightly whipped cream or a scoop of vanilla bean ice cream to complement the rich chocolate and hazelnut profile. Fresh berries such as raspberries or strawberries offer a refreshing contrast and a pop of color.
Creative Ways to Present
For a stunning presentation, slice the cake with a warm knife to get clean edges and arrange slices on a platter garnished with edible gold leaf or a drizzle of salted caramel sauce. Individual mini cakes made from this recipe can also be perfect bite-sized treats for party platters.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover cake tightly in plastic wrap and store it in the refrigerator. Because of its creamy layers, it’s best enjoyed within three days to maintain freshness and flavor.
Freezing
This cake freezes beautifully. Wrap individual slices in parchment and foil, or freeze the whole cake layered in an airtight container. Thaw overnight in the fridge before serving to preserve texture and taste.
Reheating
Since this cake is best served chilled, reheating is not recommended. Instead, bring slices to room temperature for about 20 minutes before serving to allow flavors to fully express themselves.
FAQs
Can I substitute the hazelnuts with another nut?
While hazelnuts give this cake its signature flavor and texture, almonds or pecans can work as substitutes, but it will change the overall taste. Toast whichever nut you choose for the best results.
Is it possible to make this cake dairy-free?
Absolutely! Use non-dairy milk like almond or oat milk and swap butter for your favorite vegan alternative. Just ensure the chocolate is dairy-free as well to keep the decadent profile intact.
How long does the pastry cream take to thicken?
When cooking the pastry cream, continuous whisking usually results in thickening within 5 to 8 minutes over medium heat. Be patient and avoid rushing to prevent lumps.
Can I prepare the cake layers in advance?
Yes, you can bake the dacquoise layers a day ahead and keep them in an airtight container. This can help speed up assembly on the day you plan to serve.
What is glucose syrup and why is it used?
Glucose syrup is a sweetener that helps give the praline and glaze a smooth, shiny finish and prevents crystallization. If you don’t have it, corn syrup or honey are close alternatives that work well.
Final Thoughts
There’s something truly special about the Decadent Hazelnut and Chocolate Cake for Special Moments Recipe that invites celebration and joy with every forkful. Its layers of rich chocolate, crunchy hazelnuts, and beautifully balanced sweetness make it a dessert that’s worth every minute in the kitchen. I hope you’ll give this recipe a try and create your own memorable moments around a slice of pure decadence.
Print
Decadent Hazelnut and Chocolate Cake for Special Moments Recipe
- Prep Time: 45 minutes
- Cook Time: 50 minutes
- Total Time: 5 hours 35 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired
Description
This Decadent Hazelnut and Chocolate Hazelnut Cake is a luscious layered dessert perfect for special occasions. It features toasted hazelnut dacquoise layers filled with rich chocolate pastry cream, finished with a smooth chocolate glaze and praline topping. The combination of nutty hazelnuts and deep cocoa flavors creates an indulgent treat sure to impress guests.
Ingredients
Pastry Cream
- 4 cups Whole Milk (Use non-dairy milk for lactose-free option)
- 2 tablespoons Vanilla Bean Paste (Pure vanilla extract can work in a pinch)
- 1/3 cup Corn Starch (Essential for thickening)
- 1 cup Caster Sugar (Granulated sugar can be substituted)
- 6 large Egg Yolks (Adds richness)
- 1/2 cup Unsalted Butter (Vegan butter is a good substitute)
- 200 grams Dark Cooking Chocolate (Use high-quality chocolate)
Praline
- 450 grams Toasted Hazelnuts (Vital for this cake)
- 1 cup Granulated Sugar (brown sugar may alter flavor)
- 1/2 cup Water (Necessary for praline)
- 1/2 cup Glucose Syrup (Corn syrup can replace)
- 1 teaspoon Bicarbonate of Soda (Important for praline texture)
Dacquoise Layers
- 300 grams Toasted Hazelnuts (for hazelnut flour)
- 6 large Egg Whites (Crucial for meringue)
- 1 teaspoon Salt (Sea salt or kosher salt can be used)
- 2 cups Powdered Sugar (Granulated sugar can be powdered)
Glaze
- 1/2 cup Glucose Syrup (for glaze) (Honey or corn syrup can be used)
- Powdered Sugar (amount not specified but approx 1 cup)
- Cocoa Powder (approx 3/4 cup, to create chocolate glaze)
- Butter (amount approx 1/4 cup, for smoothness)
Other
- 1 cup All-Purpose Flour (Gluten-free flour may work)
Instructions
- Preparation: Begin by setting up all ingredients and preheating the oven to 180°C (355°F) for toasting the hazelnuts.
- Toast Hazelnuts: Spread 450 grams of hazelnuts on a baking tray and toast in the oven at 180°C for 20 minutes until fragrant and lightly browned. Allow them to cool completely before use.
- Make Pastry Cream: In a saucepan, whisk together corn starch, caster sugar, and egg yolks until smooth. Gradually whisk in warmed whole milk and vanilla bean paste. Cook the mixture over medium heat, stirring constantly until it thickens. Remove from heat and stir in unsalted butter and chopped dark cooking chocolate until the chocolate melts and the cream is smooth. Set aside to cool.
- Prepare Praline: In a pan, combine granulated sugar, water, and glucose syrup. Cook over medium heat without stirring until the syrup turns a golden brown caramel color. Quickly stir in the toasted hazelnuts and bicarbonate of soda. The mixture will foam; stir carefully to combine, then transfer the praline onto parchment paper to cool and harden. Once cool, chop or process praline into small pieces for decoration.
- Make Hazelnut Flour: Take 300 grams of toasted hazelnuts and process them into a fine flour using a food processor, taking care not to overblend into butter.
- Prepare Dacquoise Mixture: Whip the six egg whites with salt until soft peaks form. Gradually add powdered sugar and continue whipping until stiff peaks form. Gently fold in the hazelnut flour and sifted all-purpose flour to combine evenly.
- Bake Dacquoise Layers: Spread the dacquoise batter in thin, even layers on parchment-lined baking trays or a springform pan. Bake at 170°C (338°F) for approximately 15 minutes until they are lightly golden and crisp. Allow to cool completely.
- Assemble Cake: In a springform pan, alternate layers of hazelnut dacquoise and the prepared chocolate pastry cream. Repeat the layering, reserving some pastry cream to coat the exterior of the assembled cake.
- Prepare Chocolate Glaze: Mix powdered sugar and butter until smooth. Add cocoa powder and glucose syrup, stirring until the glaze is shiny and pourable.
- Glaze and Chill: Pour the chocolate glaze evenly over the top of the assembled cake, smoothing the surface. Refrigerate the cake for at least 4 hours, allowing the flavors to meld and the glaze to set.
- Finish Decoration: Carefully unwrap the acetate from around the cake. Coat the sides and top with the reserved pastry cream, then press finely chopped praline pieces onto the exterior for added texture and flavor. Chill again briefly before serving.
Notes
- Use high-quality dark chocolate for the best flavor in the pastry cream.
- Allow toasted hazelnuts to cool completely before processing or incorporating to avoid oily batter.
- Glucose syrup can be substituted with corn syrup or honey as needed.
- Ensure egg whites are whipped to stiff peaks for light and airy dacquoise layers.
- The cake requires refrigeration for at least 4 hours to set properly.
- For lactose intolerance, substitute whole milk and butter with non-dairy alternatives.
- To make the cake gluten-free, use gluten-free flour in place of all-purpose flour.
- Be mindful when cooking caramel to prevent burning; remove from heat once the golden color appears.
