Last time I gave you a pink treat for Valentine’s Day, and now it’s time for a chocolate one.
A chocolate hazelnut dessert! Nutella lovers, get your forks ready.
But before we dive into this cake, let’s take a moment to talk about winter weather. So I grew up in Houston, Texas, and I spent my childhood years wishing and hoping for some white powdery snow. My birthday candles, those rope necklaces, and fallen eyelashes were all dedicated to my hopes for some snow. One Christmas we got almost a 1/2 inch of snow, and it was pure magic. It promptly melted the next morning, but it was a Christmas miracle. I was convinced as a child that I must move north to get more snow in my life.
Childhood self: you are a fool. Snow is not always so great. First, it’s cold. Second, it’s not good for an anxious person to drive in (I almost went head first into a telephone pole in our parking lot last week). Third, people in academic buildings never keep the heat at the right temperature. Fourth, although you still have to be at work, people stop showing up to stuff which leaves you even more bitter that you had to be there.
Yeah, so snow and I are not on the outs. I might not be so bitter if I didn’t have to walk 15 minutes to get to work each morning. God forbid graduate students who work for the university have access to sensible parking.
Before I go on another rant, let’s talk about this cake. This cake can brighten anyone’s snowy, cold day. This cake is rich but light tasting. The Nutella frosting is made with light whipped cream and taste divine- I would each just a bowl of this if I could. The roasted, salted hazelnuts on top add such a great crunch to the combo as well as a pretty way to hide the fact that you are a subpar cake decorator, and there is hidden chopped chocolate on the inside layer In my version of this recipe I used one of my favorite chocolate cake bases- one that I find actually turns out most and doesn’t taste dry or overbaked.
Let them eat cake!
For the Cake:
6 ounces semisweet chocolate
10 tablespoons butter
2/3 cup Frangelico
1 1/2 cup granulated sugar, divided
4 eggs, separate
1/2 teaspoon cinnamon
3/4 teaspoon salt
1 & 1 tablespoon cup all purpose flour
8 ounces Marscarpone cream
3/4 cup powdered sugar
1 teaspoon vanilla extract
1 1/4 cup heavy whipping cream
1 cup Nutella
To Assemble the Cake:
1 1/2 cup Nutella
1 cup chopped chocolate
Roasted, salted hazelnuts
For the Cake:
Preheat oven to 350°F. Grease and line a 9 inch springform pan. Line pan with parchment paper and grease.
In a double broiler, melt chocolate and butter. Remove from stove and stir in Frangelica. Let cool slightly.
Meanwhile, separate eggs into two separate bowls (4 yolks in one bowl, 4 egg whites in another bowl). Divide sugar in half. Pour half of the sugar in with the egg yolks and whisk together. Whisk egg yolk mixture into chocolate mixture. Stir in salt, cinnamon and flour.
With a hand mixer, beat egg whites until foamy. Continue to beat, adding remaining sugar in a slow, steady stream. Beat until stiff but dry peaks do not form. Fold in 1/3 of the meringue mixture into the chocolate mixture. Fold in remaining meringue
*For my chocolate, I used a combination of semisweet and milk chocolate since sometimes semi-sweet chocolate is not sweet enough for me. Pour into prepared pan and bake for 60-75 minutes. Check with a toothpick for doneness. Cool on a wire wrack for 20 minutes. Remove sides of springform pan and let cool.
For the Nutella Cream:
In a large bowl whip the marscarpone, powdered sugar, vanilla, and heavy whipping cream together until peaks form. Fold in Nutella.
To Assemble the Cake:
Cut the cake into two equal layers. Place Nutella in the bowl and melt in the microwave until spreadable, about 30 seconds. Spread on the bottom cake layer. Place in the freezer for about 10 minutes.
Sprinkle chopped chocolate on top. Spread a layer of Nutella cream on top. Place the top cake layer on top. Frost the cake with the remaining Nutella cream. Sprinkle hazelnuts on top.