Looking for a nut cake to mark an occasion? This hazelnut cake will tick all the boxes given that nuts and chocolate are required! A lovely fall dessert!
As I lately have a little time, I was browsing on the web the other day. Trying to get new, exciting tips, inspirational recipes that We have never used before, to treat my family with. Hunting for a while unfortunately could not find too many interesting things. Just before I thought to give up on it, I came across this delightful and simple treat simply by luck over Suncakemom. The dessert looked so delightful on its snapshot, that required immediate actions.
It absolutely was not difficult to imagine just how it is made, how it tastes and how much my husband might love it. Actually, it is rather simple to impress him when it comes to cakes. Anyhow, I went to the website and used the step-by-step instuctions that have been coupled with great photographs of the procedure. It just makes life much easier. I can imagine that it’s a bit of a inconvenience to shoot photographs in the midst of cooking in the kitchen because you typically have gross hands thus i pretty appreciate the commitment she placed in to make this post .
That being said I am empowered presenting my personal recipe in a similar way. Appreciate your the thought.
I was fine tuning the main mixture to make it for the taste of my loved ones. I must say that it was a terrific outcome. They prized the flavor, the overall look and loved getting a treat like this in the middle of a hectic week. They quite simply wanted lots more, more and more. Thus the next time I’m not going to make the same miscalculation. I am going to multiply the volume .
The hazelnut cake recipe originally is from SunCakeMom
Put flour, eggs, butter, honey or sweetener of choice, yeast and lemon zest into a mixing bowl.
Pour the milk into it as well and knead until even.
Cover mixing bowl with the dough with a kitchen towel and leave it to rest in a warm (95°F / 35°C) place for half an hour.
After half an hour, take the dough out of the bowl onto a floured surface.
Divide it into 4 equal pieces and make balls out of them.
Turn on the oven to preheat it to 350°F / 180°C and prepare the cake tin with parchment paper or butter it out.
Set the 3 pieces of balls aside and work with the first one.
Put it on the floured surface roll it out to a circle shape, size of the baking tin.
Lay the flattened dough into the tin, adjust it if necessary.
Grind rest of the hazelnuts. Before grinding hazelnuts, select the nicest ones and save them for decorating the top. Divide the apricot jam and the ground hazelnut into three equal pieces.
Spread third of the jam on the first layer of the the dough evenly.
Sprinkle third of hazelnuts on top.
Repeat the steps two more times: roll out the second ball, put it onto the first layer, spread jam and sprinkle hazelnuts on top.
Finish this process with rolling out the last ball and place it on top.
Poke the top with a fork. It might seem like an unnecessary step but lack of it could cause the top layer to crack during baking.
Place it into the preheated oven for about 40 minutes or until the top is golden brown.
For the chocolate cover melt chocolate with the heavy cream in a small pan over steaming water.
Spread it evenly on top of the cake. If the top of the cake turns out to be cracked or uneven just flop the cake upside down.
Decorate top with whole hazelnuts.
Let it settle for a couple of hours until chocolate gets more or less solid consistency before slicing it up.