chocolate hazelnut cake

No-bake chocolate &amp; hazelnut cheesecake is packed with wholesome ingredients and healthy fats. It is vegan, gluten-free, soy-free, and so good.

Chocolate Hazelnut Cheesecake

hazelnuts

cashews

g raw cacao powder (~ 1 tablespoon)

date syrup

coconut oil

g coconut cream (the thickened coconut cream from a can of full-fat coconut milk)

100 g ground roasted hazelnuts

(raw cacao powder)

almond or rice milk

dark chocolate (85% cacao)

Line the base of a panettone mold 12x10 cm (12cm diameter x 10cm height) with baking paper.

Place roasted cashews and hazelnuts in a food processor and process until they are finely ground.

Add raw cacao powder, date syrup, and coconut oil, and process until the mixture sticks together. Adjust sweetness.

Tip: If the mixture is too dry, add just a tiny bit of coconut oil. If the mixture is too moist, add 1-2 teaspoons ground roasted nuts (cashews or hazelnuts). 

Once it’s all combined and the mixture is nice and sticky, press it evenly onto the bottom of the prepared mold. Place the crust into the fridge while you make the hazelnut layer.

Crust

Drain cashews well and put them into a high-speed blender.

Add coconut cream, coconut oil, date syrup, and raw cacao powder and blend on high speed until smooth and creamy.

Add in ground hazelnuts and a couple of tablespoons of rice or almond milk and blend again until all is well combined. Adjust sweetness if necessary.

Carefully pour the mixture (or use a spoon) on top of the crust.

Place the cake in the freezer to set for at least 4-5 hours or until firm.

Hazelnut layer

Drizzle the cake with melted chocolate and decorate with chocolate truffles or hazelnut &amp; cashew bliss balls.

Serving suggestion

Decadent chocolate layers with Nutella and Nutella buttercream filling &amp; frosting! So good! You will love this chocolate hazelnut cake!

Chocolate Nutella Cake

(400 grams) granulated sugar

(322 grams) all-purpose flour

(82 grams) unsweetened cocoa (lightly spoon into cup then sift)

((10 grams) baking soda

(2 grams) baking powder

(2 grams) salt

(54 grams) vegetable oil

eggs

1cup (220 grams) milk

(4 grams) vanilla extract

(220) hot coffee,

(226 grams) unsalted butter, slightly softened

salt

(460 grams) powdered sugar

(8 grams) vanilla extract

6B Piping Tip

Preheat oven to 350 degrees

Grease and flour THREE 8 inch cake pans

In a mixing bowl, add the dry ingredients:...

In a mixing bowl, add the dry ingredients: sugar, flour, cocoa, baking soda, baking powder, and salt. Whisk for 1 minute to blend.

Add softened butter a few pieces at a...

Add softened butter a few pieces at a time while the mixer is on low speed. Mix until the dry ingredients look like coarse sand and the dry ingredients are moistened. Scrape the bottom and sides of the bowl.

In a separate bowl whisk the eggs, milk...

In a separate bowl whisk the eggs, milk , oil and vanilla until blended.

Method is important when using the Reverse Creaming...

Method is important when using the Reverse Creaming Method. With the mixer on low speed, SLOWLY add approximately 1/2 of the egg mixture to the dry ingredients. Increase the speed to medium and mix for 1 1/2 minutes at medium speed. Don't mix above medium speed. Scrape the bottom and sides of bowl. Add the remaining egg mixture in 2 pourings, beating for 20 seconds after each pour. Scrape the sides and bottom of bowl.

Slowly add the cup of hot coffee and...

Slowly add the cup of hot coffee and mix another 30 seconds until blended. The batter will be very runny. Don't worry!

Pour into 3 prepared 8" pans and bake...

Pour into 3 prepared 8" pans and bake at 350 degrees for 25 to 30 minutes or until the center of the cake springs back to the touch and a toothpick comes out clean.

Cool the cakes 10 minutes on a rack...

Cool the cakes 10 minutes on a rack and then turn out of the pans.

*Yields approx 9 cups of batter.

Making cupcakes? Check out our Classic Chocolate Cupcake...

Making cupcakes? Check out our Classic Chocolate Cupcake Recipe (conventional method of mixing for fluffier cupcakes).

Hazelnut Chocolate Mirror Glaze Cake

unsweetened chocolate, chopped

cocoa powder

espresso powder

water

brown sugar

sugar

all-purpose flour

baking soda

vanilla extract

hazelnut bakery emulsion

unsalted butter,

buttermilk

blanched hazelnuts, toasted

cones,

70 % dark chocolate, chopped

dark corn syrup

hazelnut liqueur

hazelnut praline paste from above

heavy cream

icing sugar

sea salt salt, divided

% chocolate

gelatine powder

light corn syrup

sweetened condensed milk

white chocolate, chopped fine

70 % dark chocolate,

gold sprinkles

Preheat oven to 350F/180 C. Grease, flour and line with parchment paper two 10-inch heart-shaped pans or two 9-inch round pans.

Combine chocolate, cocoa, espresso powder and hot water in a medium heatproof bowl or double boiler, set over an inch of barely simmering water. Stir constantly with a rubber spatula until chocolate is melted, 1-2 minutes. Then add 2 tbsp (25 g) granulated sugar and cook, stirring until thick and glossy, 1-2 minutes. Remove from heat and set aside to cool.

Whisk flour, baking soda and salt together in a medium bowl. Set aside.

Combine buttermilk, hazelnut emulsion and vanilla in a small bowl. Set aside.

Using a stand mixer with the whisk attachment, whip egg and egg yolk on medium speed until combined. Add brown sugar and remaining granulated sugar. Increase speed to high and whip until doubled in volume, about 2-3 minutes.

Change from the whisk to the paddle attachment and add cooled chocolate mixture. Mix on medium speed until fully combined, 30 – 45 seconds. Scrape down the bowl.

Add butter, one piece at a time, mixing 10 seconds after each addition.

Add flour in 3 additions, alternating with milk in 2 additions, mixing to incorporate between each addition.

Remove bowl from mixer and give a final stir by hand, making sure to incorporate anything from the bottom of the bowl that didn’t get mixed in.

Divide batter between prepared pans and smooth tops with a rubber spatula.

Bake until a toothpick inserted in the centre comes out clean, 15-20 minutes.

Let cakes cool in pans on a rack for 10 minutes then remove from pans, discard parchment paper and cool completely on racks, about 2 hours.

Heat sugar with 4 tbsp water over medium heat until it reaches a golden caramel colour. Do not stir the mixture or it may crystalize. You can shake the pan every so often to combine.

Pour in the toasted hazelnuts and mix with a greased heat-proof spatula.

Turn out onto a foil or silicone lined baking sheet and smooth to an even layer. Allow the praline to cool and harden.

Break off 2/3 of the praline and process to a paste in the food processor with hazelnut emulsion. Set aside 150 g for the paste to add to the hazelnut mousse. Put the rest into a bowl for the hazelnut crunch.

Roughly chop the rest of the praline and add to the paste that has been set aside for the crunch along with the waffle cone pieces. (the chocolate will be added just before the cake assembly.)

Whisk together sugar, water and 3/4 tsp salt in the medium saucepan.

Cook over medium-high heat until the mixture turns an amber caramel color, gently shaking the pan every so often. DO NOT STIR or your caramel may crystallize!

Remove the pan from heat and whisk in butter and cream. Be careful, as liquid may bubble up.

Transfer caramel sauce to a bowl and chill in the fridge until ready to use. If the mixture hardens, you can soften it in the microwave by reheating for 20-30 seconds.

Combine gelatin and 4 tbsp water in a small bowl. Let sit for 5 minutes.

In a heat-proof bowl, combine egg yolks, 2 tbsp water, corn syrup, and hazelnut liqueureur.

Beat over a pot of simmering water until the mixture is thick and forms ribbons. The temperature of the eggs should reach 160F. Remove from heat.

Microwave the gelatin for 20-30 seconds until melted. Add to the egg mixture. Beat the mixture until it is cool.

In a separate bowl, whip the cream, sugar, hazelnut emulsion and vanilla to stiff peaks. Gently fold into the egg mixture and set aside.

Line one of your pans with plastic wrap that goes over the edges of the pan. Lay one cake layer inside the pan. If you have acetate to make a collar, tuck it around the perimeter of the cake, between the cake and the pan. This will help to make your layers more even on the sides.

Brush the cake with 1/2 tbsp hazelnut liqueur.

Complete the praline crunch by melting the chocolate and adding reserved chopped hazelnuts, hazelnut paste and waffle cones. Spread over the cake. Freeze for 15 minutes to solidify the chocolate.

Soften the caramel in the microwave, if needed then spread over the hazelnut crunch layer. Sprinkle with 1/4 tsp sea salt. Freeze 30 minutes.

Spread the hazelnut mousse over the caramel layer. Brush the 2nd cake layer with 1/2 tsp hazelnut liqueur then place over top of the hazelnut mousse. Freeze the cake for 2 hours until the mouse has solidified.

30 minutes before removing the cake from the freezer, Pour 150ml (2/3 cup) of the double cream into a small pan and bring to just below boiling point. Pour over the chopped chocolate and stir to a smooth ganache. Stir in a pinch of salt. Leave to cool to lukewarm.

Meanwhile, whisk the remaining 250ml (1 cup) of cream and vanilla to soft peaks and fold into the cooled ganache, one third at a time.   Put in the fridge for 20 minutes to firm up a bit.

Turn the cake out onto a cake board that is about 1 cm larger than the cake. Spread the chocolate mousse over the top and sides of the cake in an even layer. Chill in the freezer until completely frozen. I recommend overnight. Once the cake is frozen, use a butter knife to smooth out any bumps in the mousse so that they don't show through the glaze.

In a small bowl, mix together gelatin and 80 g water. Let sit for 5 minutes.

In a medium saucepan, bring sugar, corn syrup and 100 g water to a simmer. Stir frequently until sugar is dissolved.

Add bloomed gelatine and sweetened condensed milk.

Place the two chopped chocolates in two separate bowls. Pour 490 g of the condensed milk mixture over the dark chocolate and 240 g over the white chocolate. Let sit for 5 minutes. Blend mixture with a whisk or immersion blender

Strain each mixture into separate containers to get rid of any bubbles

Stir the gold powder into the white chocolate mixture.

 Let cool to 32-35 C (90-95 F). Pour the white chocolate mixture into the dark chocolate mixture. Give a gentle stir to mix the colours slightly.

Place your frozen cake on top of an overturned bowl or baking pan that is smaller than the cake, set in a rimmed baking sheet to catch the glaze that drips off. Pour glaze over top of cake starting from the center and then going over the top in any pattern you would like. Let set for 15-20 minutes.

Use a knife to cut drips off the bottom of the cake then move to a cake plate. Press gold sprinkles into the bottom edge for a more clean edge, if you wish.

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