Chocolate and hazelnut cake

Total time: 1hr 25m
Preparation Time: 30m

For 12 piece

Nutritional Information

Contains 541 Kcal, 8g Protein, 46g Carbohydrates, 35g Fat


  • Egg mixture
  • 150 g butter, cut into pieces, soft
  • 230 g sugar
  • 2 pinches salt
  • 6 egg yolk
  • Sponge mixture
  • 200 g cooking chocolate (e.g. Crémant)
  • 125 g white flour
  • 125 g ground hazelnuts
  • 6 egg white
  • 2 tbsp water
  • 1 pinch salt
  • Ganache
  • 1.5 dl cream
  • 200 g cooking chocolate (e.g. Crémant), finely chopped
  • Utensils
  • 1 springform pan (approx. 18 cm in diameter), base lined with baking paper, sides greased

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  • Egg mixture

    Combine the butter, sugar and salt. Gradually whisk in the egg yolks, continue to whisk until the mixture becomes lighter in colour.
  • Sponge mixture

    Place the chocolate and water in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate and stir until smooth, add to the egg mixture. Mix in the hazelnuts and flour. Beat the egg whites with the salt until stiff. Carefully fold in the beaten egg whites.
  • To bake

    Approx. 55 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove the tin frame, set aside. Tip the sponge out onto a cooling rack, leave to cool. Cut the cake in half horizontally.
  • Ganache

    Heat the cream in a pan and mix with the chocolate, stir until smooth. Refasten the tin frame, place 1 sponge base in the springform pan, cover with half of the ganache. Place the second sponge on top, cover with the remainder of the ganache, score the surface with a fork. Remove the tin frame. Smooth down the edges of the cake using a spatula. Cover the cake and chill for approx. 1 hr.

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