Coffee, Chocolate and Hazelnut Cake
Chocolate, coffee and hazelnut are three flavors that work together exceptionally well, and this cake is a true celebration of this combination. Savor the deep flavors of our chocolate coffee cake with Hazelnut, crafted by MaÎtre chocolatier Thomas Schnetzler. Made with Lindt EXCELLENCE 70% cocoa, espresso, and hazelnut - it's an easy yet sophisticated dessert. Best served with icing, ganache, or buttercream, taste this dreamy coffee and chocolate hazelnut cake recipe today.
70% Cocoa Dark Chocolate EXCELLENCE Bar (3.5 oz)
Ingredients
- 2.5 oz Chocolate, coffee and hazelnut are three flavors that work together exceptionally well, and this cake is a true celebration of this combination. Savor the deep flavors of our chocolate coffee cake with Hazelnut, crafted by MaÎtre chocolatier Thomas Schnet
- 2/3 cup strong coffee (roughly 2 espresso and a lungo)
- 6.3 oz butter, soft
- 4.2 oz granulated sugar
- 2 eggs
- 7.8 oz all-purpose flour
- 3 tsp baking powder
- 2.1 oz hazelnut meal
- 0.5 oz cocoa powder
- 1 oz Lindt EXCELLENCE 70% Cocoa, finely chopped
- pinch of sea salt
- (optional) 1.4 fl oz espresso for basting
- FOR THE GLAZE:
- 1.4 oz Lindt EXCELLENCE 70% Cocoa, finely chopped
- 1.4 fl oz shot of espresso
- 0.35 oz cocoa powder
- 4.4 oz powdered sugar, sifted
- 0.5 oz butter, soft
Instructions
- For the cake, melt 2.5 oz of the chocolate in the hot coffee and set aside
- Preheat the oven to 350 deg F
- Cream the butter and the sugar together until light and pale
- Add one egg at a time, mixing well after each addition
- Add one egg at a time, mixing well after each addition
- Add one egg at a time, mixing well after each addition
- Place the batter in the greased 8-inch springform pan. Bake for 30-40 minutes
- Optional – brush the top of the cooked cake with the espresso while the cake is hot. Allow to cool
- For the icing, melt the chocolate in the hot espresso
- In a mixing bowl, combine the cocoa powder and the powdered sugar
- In a mixing bowl, combine the cocoa powder and the powdered sugar
- To finish, top the cake generously with the icing, adding a few squares of Lindt EXCELLENCE chocolate and coffee beans to decorate
