Mary Berry Chocolate And Hazelnut Cake

Mary Berry’s Chocolate and Hazelnut Cake is made with whole blanched hazelnuts, butter, dark chocolate, eggs, and caster sugar. This delicious Chocolate and Hazelnut Cake recipe creates a rich and decadent dessert that takes about 1 hour and 35 minutes to prepare and can serve up to 8-10 people.

Mary Berry Chocolate And Hazelnut Cake Ingredients

For the cake:

• 250g (9oz) whole blanched hazelnuts
• 200g (7oz) butter, cubed, plus extra for greasing
• 200g (7oz) dark chocolate, broken into squares
• 6 medium eggs, separated
• 200g (7oz) caster sugar (preferably golden) / 1 cup granulated sugar
• 3 tbsp hazelnut liqueur or amaretto liqueur (or fresh orange juice)

For the topping:

• 150g (5½oz) chocolate hazelnut spread / ½ cup chocolate hazelnut spread

How To Make Mary Berry Chocolate And Hazelnut Cake

1. Preheat Oven: To 200°C (400°F)/Gas 6.
2. Roast Hazelnuts: Place hazelnuts on a baking tray and roast in the center of the oven for 10 minutes, shaking the pan halfway through. Cool slightly.
3. Prepare Cake Tin: Reduce oven temperature to 180°C (350°F)/Gas 4. Grease a 23cm (9in) springform cake tin and line the base with baking parchment.
4. Process Hazelnuts: Blend 200g (7oz) of hazelnuts until finely ground, leaving some coarser pieces for texture. Set aside 50g (2oz) of hazelnuts.
5. Melt Butter and Chocolate: In a heatproof bowl over simmering water, melt butter and chocolate, stirring until nearly melted. Remove from heat to finish melting.
6. Combine Ingredients: Stir ground hazelnuts into the melted chocolate mixture and let cool for 5 minutes.
7. Prepare Egg Mixture: Beat egg yolks and sugar with an electric hand whisk until pale and creamy. Mix into the chocolate mixture.
8. Whisk Egg Whites: In a clean bowl, whisk egg whites until stiff peaks form.
9. Fold Egg Whites: Stir hazelnut liqueur, amaretto, or orange juice into the chocolate mixture. Fold in a couple of tablespoons of egg whites, then gently fold in the remaining egg whites.
10. Bake: Spoon mixture into the prepared tin and bake for 35–40 minutes until risen and firm. Cool in the tin for 30 minutes, then invert onto a plate and remove parchment. Cool completely.
11. Add Topping: Spread the cooled cake with chocolate hazelnut spread and sprinkle with reserved hazelnuts, whole or chopped.

Recipe Tips

• Watch Hazelnuts Closely: Roasting hazelnuts can be quick; shake the pan halfway through and keep an eye on them to prevent burning.
• Cool Chocolate Mixture: Allow the melted chocolate and butter mixture to cool slightly before mixing with egg yolks to avoid cooking the eggs.
• Fold Gently: When folding in the egg whites, use a gentle hand to maintain the cake’s light and airy texture.
• Check for Doneness: The cake is done when it’s firm and has risen well. Test with a skewer; it should come out clean or with a few moist crumbs.
• Let Cake Cool Completely: Ensure the cake is completely cool before spreading the chocolate hazelnut to avoid it melting and sliding off.

What To Serve With Chocolate And Hazelnut Cake?

This decadent Chocolate and Hazelnut Cake pairs well with fresh berries, a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of caramel sauce. It also can be served alongside a cup of coffee, a glass of milk, a scoop of gelato, or a light fruit salad for a delicious dessert.

How To Store Leftovers Chocolate And Hazelnut Cake?

• Refrigerate: Let the leftover Chocolate and Hazelnut Cake cool completely to room temperature. Then, store it in an airtight container in the fridge for up to 5 days.
• Freeze: You can freeze the cake. After cooling completely, wrap it tightly in plastic wrap and then foil. Freeze for up to 3 months. Thaw in the fridge overnight before serving.

How To Reheat Leftovers Chocolate and Hazelnut Cake?

• In The Oven: Preheat the oven to 150°C (300°F). Place the cake on a baking sheet and cover it loosely with foil. Heat for about 10-15 minutes until warmed through.
• In The Microwave: Place a slice of cake on a microwave-safe plate. Heat on medium power for 20-30 seconds, checking to ensure it’s warmed evenly.
• In The Air Fryer: Preheat the air fryer to 150°C (300°F). Place the cake in the basket and heat for 5-7 minutes, checking frequently to avoid overcooking.

Mary Berry Chocolate And Hazelnut Cake Nutrition Facts

Serving Size: 1 slice (1/8-10 of the cake)

• Calories: 440
• Total Fat: 32g
• Saturated Fat: 15g
• Cholesterol: 110mg
• Sodium: 55mg
• Potassium: 270mg
• Total Carbohydrate: 34g
• Dietary Fiber: 3g
• Sugars: 24g
• Protein: 7g

Try More Mary Berry Recipes:

• Mary Berry Meringue Recipe
• Mary Berry Sausage Casserole
• Mary Berry Vegetable Soup Recipe
• Mary Berry Shortcrust Pastry Recipe