Chocolate Hazelnut Cake Recipe

Another cake from my childhood’s  “sweet memories” list , I’d say this is an almost forgotten dessert and nowadays not too many people would make this cake. But I always like reviving old recipes, making them with my own approach, and if I’m happy with the results, the recipe finds a place on my blog.

As far as I remember, because I don’t have a written or saved old recipe, this wafer chocolate hazelnut cake was a combination of chopped nuts,butter, sugar and cocoa , mixed together over heat, and spread on wafer layers while still hot, then the cake needs to stay under heavy press to stick together .

My recipe is slightly different, but still the same good tasting outcome and looking very appetizing and chocolaty .

Getting to the recipe of very delicious chocolate hazelnut cake, and this time no baking is required ,so have fun and make something different!

Ingredients

For the cake

5 x 9”diameter pre made wafer layers

100 Grams of unsalted butter ,cubed at room temperature

1 Cup semisweet chocolate chips (I also make this cake with milk chocolate chips)

½ Cup heavy cream

1 Cup toasted, finely chopped hazelnuts ,a few whole nuts can be saved to decorate the cake (other nuts can be used as well)

⅓ Cup Nutella spread (nutella can be optional if desired, it’s only to add extra flavour and creaminess to the filling)

2 Tbs rum (or bourbon, or cognac)

For the ganache

½ Cup semisweet chocolate chips

¼ Cup heavy cream

10 Gram unsalted butter

1 Tsp vanilla extract

Directions

Start double boiler on a medium heat

In a heatproof bowl combine: butter and chocolate chips to melt, this should take a few minutes

Use a heatproof spatula to mix the mixture until it’s smooth,without lumps

In a separate bowl ,heat the cream and pour over the melted chocolate,mix to incorporate

Remove from the heat and add nutella, liqueur and chopped hazelnuts

Mix and start spreading the chocolate-nuts mixture on wafer layers

Be sure to do that while the mixture is still warm, if it cools down ,spreading will be harder

Microwave for a few seconds if needed

Leave the last layer plain

Place a flat tray on the cake and put a heavy press on top (weights or a teapot filled with water)

Let it stand an hour so that the layers can stick together

While the cake is resting start making the ganache

To make the ganache

In a microwave or using a double boiler, melt all the ingredients listed and pour over the cake

Decorate with the remaining nuts, drizzle  with leftover ganache or decorate it at your taste

Slice and enjoy!