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.

Ingredients

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