Maimed By Chocolate

When I first received the invitation to participate in Culinate’s Death By Chocolate competition (go vote for your favorite and maybe you can win a cool prize too!), my mind ran to my favorite Belgian chocolates, full of hazelnut and swirled chocolate. I wanted to recreate that flavor in cake form.

I took a non-chocolate recipe I like and modified it to produce what I hoped would be the right taste. I thought it was exquisite. But it wasn’t really ‘Death By Chocolate’. Maimed, but not killed. Crystal and Ramona suggested I use a different recipe or modify this one with more chocolate (this one was originally going to be smothered in ganache but I had a little chocolate disaster that we may hear more about later). But I was out of some of the ingredients and didn’t feel up to a do-over on this and that’s why, at the last minute, I submitted a modified remake of Crystal’s birthday cake with chocolate ganache.

But I’ve got to tell you, that I really love this cake. The hazelnut competes strongly with the chocolate for winning flavor, but they pair so nicely that you really don’t mind them fighting it out on your tastebuds. You’re the winner in the end. It’s very rich, but there’s a lot of whipping cream in there, which is probably what will really kill you! 😉

Chocolate Hazelnut Torte

Cake:

1 1/2 c. sugar
1 Tbsp. vanilla
3 eggs

1 3/4 c. flour
1 Tbsp. baking powder
1/2 t. salt
1 c. ground hazelnuts

1 1/2 c. whipping cream, whipped

4 oz. dark chocolate, melted
2 oz. dark chocolate, melted

Heat oven to 350 F. Grease and flour two 8-inch cake pans.

In a large bowl, combine the first three ingredients and beat 5 minutes on high speed.

Measure the dry ingredients and stir together in a medium bowl.

Add flour/nut mixture alternately with whipping cream to the sugar/egg mixture, beginning and ending with flour mixture. Add 4 oz. melted chocolate. Mix well. Add 2 oz. melted chocolate and fold three or four times to leave swirls. Pour into prepared pans.

Bake at 350F for 25 minutes or until done. Cool for 15 minutes; remove from pans and cool completely.

Filling:

1 c. whipping cream
2 Tbsp. superfine sugar
1/2 t. vanilla
3/4 c. ground hazelnuts

Beat whipping cream until soft peaks appear. Add sugar and vanilla and beat until stiff peak form. Gently fold in nuts.

Frosting:

1/2 c. butter
1 t. vanilla
5 Tbsp. cocoa
3 1/2 c. powdered sugar
milk

Beat butter until smooth. Add vanilla and cocoa and beat until smooth and thick. Add powdered sugar and enough milk to achieve good spreading texture for frosting.

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5 Responses

  1. That cake looks awesome and you can never go wrong with the flavours of nutella!

  2. Crystal just suggested I vote for you, and after looking this over you got my two cents! Good luck. 🙂

  3. beautiful cake!

    i just joined the DB this month, just checking out everyone else’s blogs, wanted to say hello 🙂

  4. that looks so freaking amazing. omg. drooling over here.
    : )

    ———–
    kate
    join the cookie carnival!
    http://www.bubbleandsqueak.biz/cleanplateclub/2008/02/join-carnival.html

  5. […] not vegan, but delicious (and adaptable) for a day like today… Fruittart’s blog has a Chocolate Hazelnut Cake […]

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