Hazelnut Heart Cake
Ingredients
- 12 1/2 tbsp butter (1 1/2 sticks) ⓘ
- 2 tsp vanilla extract ⓘ
- 3/4 cup granulated sugar ⓘ
- 3 None eggs
- 2 cups all purpose flour ⓘ
- 3 tsp baking powder ⓘ
- 2 1/3 cups ground hazelnuts ⓘ
- 4-5 tbsp skim milk ⓘ
- 9 oz chocolate-coated hazelnuts, 8 halved and reserved for decoration, remainder finely chopped ⓘ
- 2 cup heavy whipping cream ⓘ
- 1 oz each, milk and dark chocolate ⓘ
Instructions
- Preheat the oven to 325°C. Line the bottom of a 10 inch springform pan with parchment paper and grease the rim.
- Beat the butter, 1 tsp vanilla extract, 2/3 cup sugar and a pinch of salt with the whisk of a mixer until fluffy. Beat in the eggs one at a time. Mix together the flour, baking powder and 1 cup ground hazelnuts and beat in gradually, alternating with the milk, until incorporated and the batter is smooth. Fold in the chopped hazelnut chocolates.
- Fill the springform pan with batter and smooth out the top. Bake for 45-50 mins, until a toothpick comes out clean. Turn out of the pan and allow to cool on a wire rack.
- Cut the cake in half by inserting a long knife into the center and rotating horizontally the cake around it. Whip the cream to stiff peaks, gradually adding 1 tsp vanilla extract and 2 1/3 tsp sugar. Fold in remaining 1 1/3 cups ground hazelnuts. Spread half over the bottom of the cake, press the second layer of the cake gently on top and spread the remaining cream on top.
- Melt the chocolate in a heatproof bowl set over a pan of simmering water. Spoon into a small freezer bag and cut off a corner (or use a pastry bag). Pipe a chocolate heart over the top of the cake and decorate with gummy hearts and the reserved hazelnut chocolates.
Nutrition & Diet Analysis (per serving)
1009
kcal
50% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).