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

Scale

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)

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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.