Decadent Chocolate & Hazelnut Cake

Decadent Chocolate & Hazelnut Cake

🧾 Ingredients

Chocolate-Hazelnut Base

 * 150 g chocolate cookies / biscuits

 * 60 g melted butter

 * 50 g toasted hazelnut bits

Chocolate Fudge Layer

 * 150 g dark chocolate

 * 100 g butter

 * 80 g sugar

 * 2 eggs

 * 60 g flour

 * 20 g unsweetened cocoa powder

 * 80 g chopped hazelnuts

 * 1 pinch salt

Chocolate Ganache

 * 200 g milk or dark chocolate

 * 250 ml heavy cream

 * 20 g butter

Topping & Decoration

 * 200 ml heavy cream (chilled)

 * 100 g mascarpone cheese

 * 25 g powdered sugar

 * 2 tbsp hazelnut spread (e.g., Nutella)

 * Whole or chopped hazelnuts

👩‍🍳 Instructions

 * Base: Crush the biscuits into fine crumbs, then mix with melted butter and chopped hazelnuts. Press firmly into the bottom of a 20–22 cm (8–9 inch) tart pan. Refrigerate for 15 minutes.

 * Fudge Layer: Melt the dark chocolate with the butter. Whisk in the sugar, then add the eggs one at a time. Gently fold in the flour, cocoa powder, and salt. Stir in the chopped hazelnuts.

 * Bake: Pour the chocolate fudge mixture over the base. Bake in a preheated oven at 170°C (340°F) for 18–22 minutes. The center should remain soft and fudgy. Cool completely.

 * Ganache: Heat the heavy cream until simmering, then pour over the chopped chocolate. Let rest for 1 minute, then stir until smooth. Mix in the butter.

 * Set: Pour the ganache over the cooled cake and refrigerate for at least 2 hours.

 * Hazelnut Cream: Whip the cold heavy cream, mascarpone, and powdered sugar together. Once it begins to thicken, fold in the hazelnut spread and whip until stiff peaks form.

 * Decorate: Pipe small rosettes or swirls across the surface using a star piping tip.

 * Finish: Garnish with toasted hazelnuts. Chill for 30 minutes before serving.

✨ Pro Tip: For a glossy finish, opt for milk chocolate in the ganache layer. Always toast your raw hazelnuts at 170°C (340°F) for 8–10 minutes before using to bring out their deep, nutty flavor.