Mary Berry’s Chocolate and Hazelnut Cake is a moist and flavorful cake made with rich chocolate and crunchy hazelnuts. This cake is a great mix of sweet and nutty flavors. It’s named after a famous cook and TV host. Ideal for people who love chocolate.
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💗 The Benefits Of Trying This Delicious Recipe
- Rich And Decadent. With its decadent chocolate flavor and wonderful crunch of hazelnuts, Mary Berry’s Chocolate and Hazelnut Cake is the epitome of decadence.
- Moist And Tender. Each slice of this cake is guaranteed to be soft and delicious because of its signature moist and sensitive texture.
- Perfect Balance. The nuttiness of the hazelnuts pairs well with the sweetness of the chocolate, creating a deliciously balanced flavor.
- Versatile And Adaptable. This cake can be eaten in a number of contexts, from a formal dessert setting to a casual afternoon tea or coffee break.
🍫 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
- 3 tbsp hazelnut liqueur or amaretto liqueur (or fresh orange juice)
Topping
- 150g/5½oz chocolate and hazelnut spread
🎂 Mary Berry Chocolate And Hazelnut Cake Instructions
- Preheat the oven to 200°C/400°F/Gas 6 and set aside. Roast the hazelnuts for 10 minutes at 180°C/350°F/Gas 4. 200g hazelnuts, crushed.
- In a basin set over simmering water, melt the butter and chocolate. Combine the ground hazelnuts, egg yolks, and sugar in a mixing bowl. Separately, beat the egg whites.
- Whisk the egg whites into the chocolate mixture. Fill a 23cm/9 cake tin halfway with batter.
- Bake for 35-40 minutes, or until the mixture is firm. Allow cooling for 30 minutes. Remove from pan and allow to cool completely.
- Top with shaved hazelnuts and chocolate hazelnut spread. Enjoy!
💭 Recipe Tips
- Use good chocolate and fresh hazelnuts in your Mary Berry Chocolate and Hazelnut Cake for the best taste and structure.
- Be careful not to mix the batter too much, or you might end up with a thick, heavy cake. Mix until just mixed.
- Make sure to toast and cool your hazelnuts before adding them to the cake to bring out their nutty taste.
- Follow the baking time and temperature to the letter to make sure the cake is cooked just right.
- Before icing or cutting the cake, let it cool fully so it doesn’t fall apart.
🍦 What To Serve With Chocolate And Hazelnut Cake?
Serve Mary Berry Chocolate and Hazelnut Cake with a dollop of whipped cream or a scoop of vanilla ice cream fresh berries or a drizzle of chocolate sauce can also complement the flavors.
🎚 How To Store Chocolate And Hazelnut Cake?
- In The Fridge. To store the Traditional Mary Berry Chocolate and Hazelnut Cake, let it cool completely, then wrap it tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days.
- In The Freezer. For freezing, wrap the cake in plastic and aluminum foil, ensuring it is tightly sealed freeze for up to 3 months.
🔥 How To Reheat Chocolate And Hazelnut Cake?
- In The Oven. Lower the oven temperature to 300°F or 150°C cover the cake loosely with aluminum foil on a baking sheet. Heat for 10-15 minutes until warm.
- In The Microwave. Put a cake piece on a microwave-safe platter heat on medium power for 15-20 seconds until desired warmth is reached don’t overcook the cake.
- Method Of Steaming. Place a heatproof dish or steamer basket over boiling water cover the cake and steam for a few minutes.
FAQs
How Do I Know When The Hazelnuts Are Roasted Enough?
To know when hazelnuts are roasted enough, look for a golden brown color and a fragrant aroma. For a chocolate sponge cake, avoid opening the oven door during baking to prevent sinking.
How Do You Keep Your Chocolate Sponge Cake From Sinking?
To prevent a chocolate sponge cake from sinking, ensure the batter is properly mixed, use the right amount of leavening agents, and avoid opening the oven door during baking.
How Do I Achieve A Moist Texture In A Chocolate And Hazelnut Cake?
To achieve a moist texture in a chocolate and hazelnut cake, use moistening ingredients like oil or butter, add a liquid like milk or coffee, and avoid overbaking.
How Do I Know When A Chocolate And Hazelnut Cake Is Fully Baked?
To determine if a chocolate and hazelnut cake is fully baked, insert a toothpick into the center. If it comes out with a few moist crumbs clinging to it, the cake is done.
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Mary Berry Chocolate And Hazelnut Cake Nutrition Facts
Amount Per Serving
- Calories. 320
- Total Fat. 15 grams
- Saturated Fat. 5 grams
- Cholesterol. 30milligrams
- Carbohydrates. 35 grams
- Fiber. 2grams
- Sugar. 20 grams
- Protein. 5 grams
Are You Looking For Best Mary Berry Cookbooks ? Here Are Top 5 Best Seller Mary Berry Cookbooks You Should Have:
- Mary Makes it Easy Cookbook
- Mary Berry’s Baking Bible
- Baking with Mary Berry
- Mary Berry’s Simple Comforts (recommended)
- Mary Berry Quick Cooking
Mary Berry Chocolate And Hazelnut Cake
Description
Mary Berry’s Chocolate and Hazelnut Cake is a delicious dish that combines chocolate and hazelnuts with other tasty things to make a heavenly treat. This recipe takes a total of 60 minutes and makes enough for 8 people.
Ingredients For The Cake
Topping
Instructions
- Preheat the oven to 200°C/400°F/Gas 6 and set aside. Roast the hazelnuts for 10 minutes at 180°C/350°F/Gas 4. 200g hazelnuts, crushed.
- In a basin set over simmering water, melt the butter and chocolate. Combine the ground hazelnuts, egg yolks, and sugar in a mixing bowl. Separately, beat the egg whites.
- Whisk the egg whites into the chocolate mixture. Fill a 23cm/9 cake tin halfway with batter.
- Bake for 35-40 minutes, or until the mixture is firm. Allow cooling for 30 minutes. Remove from pan and allow to cool completely.
- Top with shaved hazelnuts and chocolate hazelnut spread. Enjoy!
Notes
- Use good chocolate and fresh hazelnuts in your Mary Berry Chocolate and Hazelnut Cake for the best taste and structure.
- Be careful not to mix the batter too much, or you might end up with a thick, heavy cake. Mix until just mixed.
- Make sure to toast and cool your hazelnuts before adding them to the cake to bring out their nutty taste.
- Follow the baking time and temperature to the letter to make sure the cake is cooked just right.
- Before icing or cutting the cake, let it cool fully so it doesn’t fall apart.