Chocolate Cream Cake
Decadent and rich, this chocolate cream cake features layers of silky chocolate filling and whipped hazelnut cream. Perfect for special occasions, it combines intense chocolate flavor with nutty undertones and a hint of Frangelico, making it a luxurious treat for chocolate lovers and dessert connoisseurs alike.
Ingredients
Instructions
- Butter and flour a 10-inch spring-form pan.
- Melt butter and chocolate chips in a double boiler.
- Separate the eggs into yolks and whites.
- Beat egg yolks until thick.
- Slowly add 1/2 cup sugar to the yolks.
- Stir in ground hazelnuts, Frangelico, vanilla, and melted chocolate.
- Beat egg whites with cream of tartar until soft peaks form.
- Slowly add 1/2 cup sugar to the egg whites and beat until stiff peaks form.
Tips & Substitutions
For a richer flavor, try using dark chocolate chips instead of semi-sweet. If you want a nut-free version, substitute the ground hazelnuts with an equal amount of crushed gluten-free cookies. Ensure that the egg whites are at room temperature for better volume when beaten. This cake also pairs beautifully with Soft Sugar Cakes for a delightful dessert table.
Serving Suggestions
Serve this Chocolate Cream Cake chilled, garnished with shaved chocolate or a sprinkle of cocoa powder. It pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. For a festive touch, consider serving alongside fresh berries or a side of Peas With Vegetable Sauce for a unique contrast.
Storage & Reheating
Store leftover cake in an airtight container in the refrigerator for up to 3 days. To reheat, place individual slices in the microwave for about 10-15 seconds. For the best texture, avoid freezing this cake as the cream may not thaw well.
Nutrition & Diet Analysis (per serving)
Each serving of Chocolate Cream Cake contains roughly 684 calories, with 12g protein, 35g carbohydrates, and 52g fat. It is an excellent source of dietary fiber (29% of the Daily Value), potassium (27% of the Daily Value), and protein (24% of the Daily Value), and a good source of vitamin C and iron. It also contributes 8g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cake ahead of time?
Yes, you can prepare the cake a day in advance. Just make sure to store it in the refrigerator. The flavors will meld beautifully overnight, enhancing the overall taste. However, it's best to add any garnishes just before serving to keep them fresh.
What can I use instead of Frangelico?
If you prefer not to use Frangelico, you can substitute it with hazelnut extract or coffee liqueur for a similar flavor profile. Alternatively, use vanilla extract for a non-alcoholic version, although it will change the cake's flavor slightly.
Is this cake suitable for special diets?
This cake contains gluten and dairy, so it may not be suitable for those with gluten intolerance or lactose sensitivity. However, you can adapt it by using gluten-free flour and a dairy-free cream alternative for the whipping cream to make it more inclusive for various dietary needs.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).