So much love and flavor packed into this cake. Friends will say "Oh My!"
Complexity Level: Intermediate
Hazelnut Brown Butter Cake w/ Mocha GanacheComplexity Level: Intermediate
What You Need:
Cake
1 cup Hazelnuts
2 Sticks Unsalted Butter + 1 Tbsp melted Butter
1 tsp Vanilla or 1/2 Vanilla Bean
1 1/3 cups Powdered Sugar
1/3 cup AP Flour (Or Gluten Free AP Flour)
6 Large Egg Whites
3 tbsp Granulated Sugar
Mocha Ganache
4 oz. Semi Sweet Chocolate Chips
1/4 cup Heavy Whipping Cream
1/2 tsp Instant Coffee
Hardware
Parchment Paper
10 inch Cake Pan
To start, place the hazelnuts on a baking sheet and bake for 12 minutes ar 350 degrees Fahrenheit. Remove and let cool. Rub the Hazelnuts between your hands to remove the skins.
Place the nut into a food processor and let grind for 1-2 minutes, then add in and processor with the 1 1/3 cups of powdered sugar, or until the hazelnuts are evenly chopped. Add this to a bowl, mixing in the 1/3 cup flour.
Next, melt the 1 tbsp of butter and brush the cake pan. Place a round of parchment paper into the bottom of your pan. This cake is so fluffy and light this will help prevent a catastrophe when removing the cake from the pan later in the baking process.
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See the brown bits? |
Time for some Mocha Ganache!
To start, melt the chocolate chips, heavy cream, and coffee in the top of a double boiler. I like to bring the bottom water to a boil, then set the double boiler on top, and lower the water to a simmer underneath.
Stir often, and continue to melt until smooth and warm consistency. Drizzle this over your now cake pan less cake.
Happy Baking!
This does not need Refrigerated!
This does not need Refrigerated!
The cake sounds fantastic.... I love brown butter anything. The addition of hazelnuts and a mocha ganache sounds amazing.
ReplyDeleteThis sounds amazing! I love chocolate and hazelnut, probably the best combination ever! And the ganache on top is just perfect! What a great recipe :)
ReplyDeleteThis seems to be a wonderful cake, hazelnuts and ganache, what can
ReplyDeletebe better, almost no flour, so I can taste too! Thanks, great recipe,!
Love your blog, I will follow, can you follow my blog? thanks, ilibili who loves to bake bread
Thanks guys! This cake is SO moist, and there really is no need for cups of flour... the egg whites and nuts do magic!
ReplyDeleteThis looks AMAZING! I love all the flavors in this!
ReplyDeleteThis looks so yummy!!
ReplyDeleteIt is even better the next day... and a simple little (breakfast) treat! Oh man, with a hot cup of coffee, slippers, maybe a second piece.... yum!!
ReplyDeleteI made a cake very similar to this from Smitten Kitchen and it was unreal!!! I love hazelnut and chocolate combo, you can never go wrong! Great job Aimee, this is beautiful!!
ReplyDeleteThanks Maggie! This turned out so soft, and the fact that it had like NO flour was amazing. I hid the leftovers from my friends and totally ate like 4 pieces of cake! Thanks so much for commenting and stopping by ;) I look forward to finding new comments after work weach day ;)( (ok and in the morning, and at lunch ... lol)
ReplyDelete