Roast Hazelnut Chocolate Cake

A rich and decadent chocolate cake made with roasted hazelnuts and a hint of coffee. Lightened with whipped egg whites for a soft and airy texture.

Oven Temp: 190°C

Bake Time: 50–50 min

Ingredients

  • 185 g Hazelnuts
  • 175 g Butter
  • 175 g Dark chocolate
  • 6 pcs Eggs
  • 185 g Caster sugar
  • 2 tsp Strong coffee

Instructions

  1. Preheat the oven to 190°C. Grease and line a 25 cm springform tin.
  2. Roast the hazelnuts until golden, then blitz in a food processor until finely ground. Set aside.
  3. Melt the butter and chocolate together in a bowl over simmering water. Let it cool slightly.
  4. Separate the eggs. Beat the egg yolks with the caster sugar until pale and thick.
  5. Beat the egg whites until stiff peaks form.
  6. Add the coffee and ground hazelnuts to the egg yolk mixture, then fold in the melted chocolate mixture.
  7. Gently fold in the beaten egg whites until fully incorporated.
  8. Pour the batter into the prepared springform tin.
  9. Bake at 190°C for 20 minutes, then reduce the temperature to 170°C and bake for a further 30 minutes.
  10. Let cool in the tin before removing and serving.

Category: Cake

Servings: 1 cake, serves 10–12

2025