Cake with Hazelnut and Chocolate Frosting
youre right, this is the second class in a row on chocolate
cake flavored with hazelnuts. This cake is so incredible we had
to share it. The cake is slightly dense, not a result of the absence
of gluten but rather the type of cake. This cake will stay moist
in the refrigerator for days. At three days old, this cake was
just as terrific as it was the day it was made! And the frosting!
The frosting is actually two frostings. The first is a Hazelnut
Cream Frosting that is applied to the cake and then chilled. The
second is a rich, dark Chocolate Frosting that is applied warm
on top of the hazelnut frosting. Truly an incredible gluten-free
dessert youll be proud to serve!
and Tips you will learn:
and skinning hazelnuts
ounces gf semi-sweet or bittersweet chocolate, chopped
cup vegetable oil
cup plus 1 Tablespoon gf flour
Tablespoons ground, skinned hazelnuts
hazelnuts for decoration
Hazelnut Cream Frosting:
cups skinned hazelnuts
Tablespoons light corn syrup
cup sifted powdered sugar
Tablespoons softened butter
ounces semi-sweet or bittersweet gf chocolate, chopped
cup sifted powdered sugar
1. Prepping hazelnuts
this recipe you will need toasted hazelnuts for the cake and for
the hazelnut cream frosting. Preheat your oven to 350 degrees
F. Place enough hazelnuts for both recipes on a baking sheet and
bake for 15 minutes. Remove from oven and cover with a clean kitchen
towel and let rest for about 15 minutes. Remove the towel and
rub four or five nuts between the palms of your hands. The skins
will loosen and fall off. Dont worry if all the skins do
not fall off. The nuts are now ready for use.
2. Grinding hazelnuts
out 3-4 Tablespoons of the toasted nuts and place into a food
processor or food mill. Chop nuts until finely ground. Measure
out 3 Tablespoons of ground nuts and set aside.
3. Prepare oven and cake pan
oven to 350 degrees F.
an 8" cake pan on top of a sheet of parchment paper and trace
the bottom of the pan. Cut out the circle of parchment paper.
Grease the bottom and sides of the cake pan and place the parchment
circle in the bottom of the pan. Grease the parchment and lightly
flour bottom and sides of pan.
4. Melting Chocolate
chocolate is a key ingredient in this recipe, it is essential
to use a top quality dark chocolate. It truly will make all the
difference between a good cake and a spectacular cake. We used
Scharffen Bergers semi-sweet chocolate. (www.scharffenberger.com)
4 ounces of semi-sweet or bitter-sweet chocolate and place in
the top of a double boiler. Add 6 Tablespoons butter and place
over an inch of simmering water. (water should not touch pan with
chocolate) With a rubber spatula, stir chocolate mixture until
it starts to look glossy and about half is melted. Remove pan
from over simmering water and continue to stir until completely
melted. When chocolate is melted properly it is shiny and stays
that way for about 15 minutes. Let chocolate mixture cool.
5. Preparing the batter
a large bowl, combine egg yolks and sugar and beat with an electric
mixer until thick and pale yellow. Stir in oil. Pour the cooled
chocolate mixture into egg yolk mixture and stir to blend. Add
flour, (we used the Gluten free Pantrys Country French Bread
Mix as a direct substitution for flour), salt and 3 Tablespoons
ground hazelnuts; stir to blend.
6. Beating and folding egg whites
egg whites in a bowl and beat until stiff peaks form. Fold into
batter 1/3 at a time. To fold, cut through the center of the bowl
with a rubber spatula and then make a circular motion around the
bowl bringing the batter from the bottom of the bowl to the top.
Repeat this motion until egg whites are incorporated into batter.
Repeat this process until all egg whites have been incorporated.
The goal of folding is to incorporate the egg whites without breaking
down their light airy texture or that of the batter.
7. Bake cake
batter into prepared cake pan and bake for 40 minutes. Do not
worry if the cake cracks on top while baking. When cake is done,
remove from oven and cool in the pan on a rack for 1 hour. After
an hour, remove the cake from the pan and finish cooling completely
on a rack.
8. Making hazelnut paste and cream frosting
skinned hazelnuts in a food processor and process until nuts form
a paste. Continue to process until the consistency is like peanut
butter. Place hazelnut paste in a medium bowl and add corn syrup
and brandy. Let sit for 30 minutes.
a small bowl cream together powdered sugar and butter. Add hazelnut
paste and blend thoroughly.
9. First frosting
cake is cool, invert in onto a serving plate and spread top and
sides with hazelnut cream frosting. Refrigerate for 30 minutes.
10. Making chocolate frosting
chocolate and butter in the top of a double boiler over simmering
water. Repeat directions for melting chocolate. Transfer chocolate
mixture to medium bowl and beat in cream. Stir in sifted powdered
sugar and vanilla and stir until smooth.
11. Second frosting
cake from refrigerator and frost top and sides with chocolate
frosting. Spread while frosting is still warm. Decorate top of
cake with whole hazelnuts and refrigerate for 1 hour before serving.