Looking for a nut cake to mark an occasion? This hazelnut cake will tick all the boxes given that nuts and chocolate are required! A lovely fall dessert!

As I lately have a little time, I had been browsing on the internet the other day. In need of new, stirring ideas, inspiring recipes that I’ve never tried before, to delight my loved ones with. Looking for quite some time unfortunately could not discover lots of interesting stuff. Right before I thought to give up on it, I stumbled on this fabulous and simple dessert simply by chance. The dessert looked so scrumptious on its image, it required urgent actions.

It was not difficult to imagine just how it’s created, how it tastes and just how much boyfriend will probably love it. Actually, it is rather simple to please him in terms of puddings. Yes, I am a blessed one. Or maybe he is.Anyhow, I visited the website: Suncakemom and then followed the simple instuctions that had been coupled with superb photographs of the process. It really makes life quite easy. I could imagine that it is a bit of a effort to take pics in the middle of cooking in the kitchen as you may will often have sticky hands so I pretty appreciate the time and energy she placed in to build this blogpost and recipe conveniently followed.

Having said that I’m inspired presenting my own, personal recipe in a similar way. Appreciate your the idea.

I was fine tuning the original recipe create it for the taste of my family. I must mention it turned out a terrific success. They loved the flavour, the consistency and enjoyed getting a sweet like this during a stressful workweek. They basically asked for lots more, many more. So the next time I am not going to commit the same miscalculation. I’m likely to twin the quantity .

You can find the original nut cake recipe and more at SunCakeMom

Put flour, eggs, butter, honey or sweetener of choice, yeast and lemon zest into a mixing bowl.

Pour the milk into it as well and knead until even.

Cover mixing bowl with the dough with a kitchen towel and leave it to rest in a warm (95°F / 35°C) place for half an hour.

After half an hour, take the dough out of the bowl onto a floured surface.

Divide it into 4 equal pieces and make balls out of them.

Turn on the oven to preheat it to 350°F / 180°C and prepare the cake tin with parchment paper or butter it out.

Set the 3 pieces of balls aside and work with the first one.

Put it on the floured surface roll it out to a circle shape, size of the baking tin.

Lay the flattened dough into the tin, adjust it if necessary.

Grind rest of the hazelnuts. Before grinding hazelnuts, select the nicest ones and save them for decorating the top. Divide the apricot jam and the ground hazelnut into three equal pieces.

Spread third of the jam on the first layer of the the dough evenly.

Sprinkle third of hazelnuts on top.

Repeat the steps two more times: roll out the second ball, put it onto the first layer, spread jam and sprinkle hazelnuts on top.

Finish this process with rolling out the last ball and place it on top.

Poke the top with a fork. It might seem like an unnecessary step but lack of it could cause the top layer to crack during baking.

Place it into the preheated oven for about 40 minutes or until the top is golden brown.

For the chocolate cover melt chocolate with the heavy cream in a small pan over steaming water.

Spread it evenly on top of the cake. If the top of the cake turns out to be cracked or uneven just flop the cake upside down.

Decorate top with whole hazelnuts.

Let it settle for a couple of hours until chocolate gets more or less solid consistency before slicing it up.

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