Chocolate Hazelnut Gateau Food

ITALIAN CHOCOLATE HAZELNUT CAKE

Steps:

• Heat oven to 350 degrees Fahrenheit.
• Generously grease an 8 inch round cake pan (can use a 9 inch round cake pan if that's what you have) with butter. Coat the pan with some gluten free flour blend to prevent sticking.
• Place 1/2 cup of unsalted hazelnuts in a food processor and pulse until they are finely ground. Alternately, you can place the hazelnuts in a plastic Ziploc bag and pound with a rolling pin if you don't have a food processor.
• In a mixing bowl, combine 1 scant cup gluten free flour blend (this equals 120 grams and can be measured with a kitchen scale), ½ cup finely chopped hazelnuts, 2 tsp. baking powder, and ¼ tsp. kosher salt. Mix all of these ingredients together.
• In a separate bowl, cream 4 Tbsp. of room temperature unsalted butter and 1 cup of sugar using a hand mixer or the whisk attachment of a Kitchen Aid stand mixer until the mixture is light and fluffy.
• Add 2 eggs to the butter and sugar mixture one at a time, mixing until the mixture is light and fluffy after each egg is added.
• Fold the flour mixture into the egg mixture a little at a time. Add some of the flour, mix together, and repeat until it is completely combined. The batter is thick and dense.
• Spread the batter evenly in pan and bake for 35 minutes or until toothpick comes out clear. Remove from oven and allow to cool completely.
• Brew one cup of coffee or espresso and allow to cool.
• Heat a small amount of water in a double boiler (the water should be hot, but not boiling). Place 2 oz. of semisweet baking chocolate in the boiler and allow to melt, stirring the chocolate with a spatula to prevent burning.
• Add 1 ½ Tbsp. unsalted butter to the chocolate and stir until the butter has melted and incorporated into the chocolate. Pour the chocolate mixture into a bowl and allow to cool.
• Once the chocolate has cooled, beat the mixture with a hand mixer or the whisk attachment of a Kitchen Aid stand mixer until smooth. This may take a few minutes.
• Add 2 Tbsp. of cooled coffee and 1 Tbsp. Frangelico liqueur to the mixture. Continue to beat with a mixer until it is spreadable.
• Remove cake from pan and place on a cake platter or large plate (you may need to run knife along sides of pan to remove). Spread the chocolate frosting evenly over the top of the cooled cake.
• Add 1/2 cup roughly chopped unsalted hazelnuts on top of the cake.

CHOCOLATE AND HAZELNUT MERINGUE CAKE

Steps:

• Preheat oven to 350 degrees. Butter a 9-by-3-inch springform pan. Line bottom with parchment. Butter parchment, and sprinkle with flour; tap out excess. Set aside.
• Spread hazelnuts in a single layer on a rimmed baking sheet. Toast until fragrant and skins start to crack, 10 to 15 minutes. Remove from oven; rub vigorously with a clean kitchen towel to take off skins. Let cool; roughly chop. Set aside.
• Make cake batter: In the bowl of an electric mixer fitted with the paddle attachment, cream butter and brown sugar until pale and smooth. Add egg yolks, one at a time, beating well after each addition, until mixture is light and fluffy. Add melted chocolate, vanilla, and rum, if using; beat until combined. Set aside.
• In a clean mixer bowl, combine 6 egg whites and salt; using the whisk attachment, beat on high speed until soft peaks form, about 2 minutes. Stir one-third of the egg whites into chocolate mixture. Fold in remaining beaten egg whites just until combined. Pour batter into prepared pan, and bake 25 minutes.
• Meanwhile, make meringue: Combine hazelnuts, chopped chocolate, and cornstarch in a small bowl, and set aside. Place remaining 4 egg whites and cream of tartar in a clean mixer bowl; using a clean whisk attachment, beat on high speed until frothy. With mixer running, slowly add superfine sugar; continue beating until stiff peaks form, about 8 minutes. Fold in hazelnut mixture.
• Remove cake from oven. Using an offset spatula, spread meringue mixture on top of cake, and return to oven. Bake until meringue is lightly browned and crisp, 25 to 30 minutes. Transfer pan to a wire rack; let stand 10 minutes. Run a knife around the edge of the cake to loosen, and release sides of pan. Let cool, about 30 minutes, before slicing and serving.

CHOCOLATE HAZELNUT GATEAU

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg yolks, melted chocolate and vanilla. Combine the flour and salt; gradually add to creamed mixture alternately with milk, beating well after each addition. Stir in the hazelnuts., In a small bowl, beat egg whites until stiff peaks form; carefully fold into batter. Spread into a greased 9-in. springform pan. Place pan on a baking sheet. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; remove sides of pan. Cool completely., In a saucepan, bring the butter, corn syrup and water to a boil, stirring constantly. Remove from the heat. Add the chocolate chips; stir until smooth. Cool to room temperature. Spread over top and sides of cake. Garnish with almonds and mint.

CHOCOLATE HAZELNUT CAKE

Steps:

• Prepare cake mix according to package directions, using required ingredients, plus pudding mix, vanilla, and an additional 1/4 cup of water. Spread batter evenly among three greased and floured 9 inch cake pans. Bake at temperature specified on cake mix box for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool completely, then chill in refrigerator for 30 minutes.
• In a double boiler over simmering water, melt chocolate chips. Gradually add 1/4 cup of the whipping cream, stirring constantly until smooth. Remove from heat and let cool to room temperature. Beat 3/4 cup of whipping cream until soft peaks form. Fold the whipped cream into the cooled chocolate mixture. Stir in 1/2 cup of the finely chopped hazelnuts. Chill 30 minutes.
• Beat remaining 2 cups of whipping cream until soft peaks form, then fold in the remaining 1/2 cup of chopped hazelnuts. Chill until ready to frost cake.
• Place 1 cake layer on cake plate. Spread 1/2 of the chilled chocolate mixture over top. Add another cake layer. Spread with other 1/2 of chocolate mixture. Top with last cake layer. Frost entire cake with hazelnut-whipped cream. Place 12 whole hazelnuts around top outer edge of cake as a garnish. This cake should be kept in the refrigerator.

FLOURLESS CHOCOLATE-HAZELNUT CAKE

Steps:

• Position rack in center of oven and preheat to 350°F. Butter 9-inch-diameter springform pan. Line bottom of pan with parchment paper round. Wrap outside of pan tightly with 3 layers of heavy-duty foil. Combine chocolate and butter in medium metal bowl; set bowl over saucepan of simmering water. Whisk until mixture is melted and smooth. Remove bowl from over water.
• Whisk eggs, golden brown sugar, and 1/4 cup Frangelico in large bowl to blend. Add chocolate mixture and whisk until smooth. Stir in ground hazelnuts and 1 teaspoon coarse kosher salt. Transfer batter to prepared pan. Place springform pan in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of springform pan. Place in oven and tent springform pan loosely with foil. Bake until cake is set in center and top is dry to touch, about 1 1/2 hours (top of cake will remain shiny). Remove cake from roasting pan; remove foil from top and outside of pan. Cool cake in pan on rack. Chill cake until cold, about 3 hours. DO AHEAD: Can be made 3 days ahead. Cover and keep chilled.
• Using electric mixer, beat whipping cream and remaining 1/4 cup Frangelico in medium bowl until soft peaks form. Run knife around pan sides to loosen cake. Release pan sides. Cut cake into wedges. Transfer to plates. Top with whipped cream; sprinkle with chopped toasted hazelnuts.

TRIPLE HAZELNUT CAKE WITH CHOCOLATE BUTTERCREAM FROSTING

Steps:

• To make the cake, grease 2 (9 by 2-inch) round cake pans with shortening and line bottoms with parchment rounds. Grease parchment and dust each pan with 1 tablespoon flour, shaking out excess. Set pans aside.
• Preheat oven to 350 degrees F.
• In a medium bowl whisk together the eggs, liqueur, and hazelnut extract until blended and set aside.
• In a large bowl of an electric stand mixer, gently combine on low speed 3 1/3 cups flour, sugar, baking powder, baking soda, salt and hazelnuts until blended. Add the butter and sour cream and beat on low speed until dry ingredients are moistened.
• Increase speed to medium and beat for 2 1/2 minutes, scraping the sides of the bowl occasionally. In 3 separate additions, add the egg mixture to the batter, beating for 30 seconds after each addition. Divide batter evenly into the prepared pans and bake on the center rack for 40 to 45 minutes or until a cake tester inserted into the center of each cake comes out clean. Cool cakes in pans for 10 minutes. Remove from pans, discard parchment and cool cakes completely on wire racks, 1 to 2 hours.
• To make the hazelnut filling, in a medium saucepan melt the butter over medium heat.
• Sprinkle with flour and whisk until smooth. Reduce heat to medium-low, add the sugar and cream and cook, whisking constantly, for 7 to 10 minutes or until mixture is thickened. Stir in the hazelnuts, salt, liqueur, hazelnut extract, and chocolate and cook just until chocolate melts. Set aside in a bowl and cool completely.
• To make the chocolate buttercream frosting, melt chocolate in the top of a double boiler over medium heat until smooth. Set aside, off the heat, and cool completely. In a large bowl whisk together the sugar and egg whites until blended. Place the bowl over a saucepan of simmering water and whisk until mixture reaches 140 degrees F.
• Remove mixture to a large bowl of a stand mixture with a whisk attachment and beat on low speed for 1 minute to cool slightly. Increase speed to high and beat for 4 minutes or until mixture is cool to the touch and doubled in volume. Reduce speed to low and add the softened butter 1 tablespoon at a time, beating well after each addition, until all of the butter has been added. Continue to beat until mixture looks smooth. Fold in the melted chocolate and the hazelnut extract and beat until fluffy.
• To assemble the cake, split each cake layer horizontally in half to make 4 separate layers. Spread equal amounts of the hazelnut filling between each layer and frost top and sides of cake with the buttercream. To garnish, press chopped hazelnuts onto the sides of the cake. Using a pastry bag fitted with a star tip, pipe rosettes around the top rim using remaining frosting. Place whole hazelnuts and chocolate curls on the top of the cake.
• Tip: To make this cake an easier undertaking, take the time to search out hazelnuts that have already been peeled. If peeled nuts are unavailable, working in batches, boil nuts in 2 cups water along with 2 tablespoons baking soda for 1 to 2 minutes.
• Run nuts under water and slip off skins. Dry the nuts well and toast on a baking sheet in a 350 degree F oven for 20 minutes, stirring occasionally. Cool and finely chop and proceed with recipe. If you purchase the nuts already peeled, toast in a 350 degree F oven for only 15 minutes.

CHOCOLATE & HAZELNUT CELEBRATION CAKE

Steps:

• First, make the cake. Heat oven to 170C/150C fan/gas 3. Grease and line a 23cm loose bottomed cake tin with baking parchment. Put the chocolate in a heatproof bowl set over a pan of barely simmering water. Allow the chocolate to slowly melt, then set aside to cool a little.
• Meanwhile, blitz the hazelnuts in a food processor until roughly chopped, then add the sugars and blitz again to a fine, sandy consistency. Tip into a mixing bowl and add the 1 whole egg and 5 egg yolks. This will be a very stiff batter, but with a bit of elbow grease, it will combine. When well incorporated, beat in the melted chocolate.
• Put the remaining egg whites in a clean bowl and whisk until they form medium peaks. Scoop a quarter of the egg whites onto the batter and beat it in to incorporate, then gently fold in the rest. Pour the batter into the prepared tin and bake for 35-40 mins. A skewer inserted in the centre should come out reasonably clean, but the best indication that it is done is a smooth top with perhaps a few cracks, and a subtle springiness to the cake when gently prodded. Remove the cake from the oven and allow to cool completely in the tin.
• To make the ganache, put the chocolate in a heatproof bowl. Put the cream and butter in a small saucepan and heat until the butter melts, but don't let it boil. Pour it over the chocolate and leave for 1-2 mins to melt, then stir to form a smooth, glossy ganache. When the cake has cooled, remove from the tin and place it on a cake stand or platter. When the ganache has cooled to a spreadable consistency, spread generously over the entire surface of the cake - as neatly or as messily as desired.
• To make the hazelnut spikes, place a large saucepan over a medium heat to get hot. Add the sugar and continue heating until dissolved. Increase heat and bubble, swirling the pan from time to time, until the caramel turns a gorgeous amber colour - but don't stir as this will cause the caramel to crystallise. Remove the pan from the heat and allow the caramel to cool and thicken to the consistency of golden syrup - if it sets too solid, simply place it over a low heat to melt again.
• Use a cocktail stick or wooden skewer to push into each hazelnut - make sure that you don't push it in where the seam is or the hazelnut will split. Place a sheet of baking parchment on the floor directly underneath your work surface - this will catch any drops of caramel. Dredge the hazelnut through the thickened caramel, coating it very generously indeed. Secure the cocktail stick to the work surface with some sticky tape or wedge under a heavy pan, so that the caramel covered hazelnut hangs over the edge. Allow the caramel to drip, like a stalactite, towards the floor and set hard. Repeat with all the hazelnuts and allow the caramel to set. When hardened, use scissors to gently trim the fine threads of caramel off the more robust, decorative spikes. Arrange the hazelnuts, spikes pointing up, in the centre of the cake.

CHOCOLATE HAZELNUT CAKE

Steps:

• Heat oven to 350*F.
• Prepare cake pans by rubbing the sides of the pans with a little oil or butter and dusting with flour. Line bottoms of pans with parchment paper.
• In a large mixing bowl (the bowl of an electric mixer), stir together sugar, flour, cocoa, baking powder, baking soda and salt.
• Add eggs, milk, oil and vanilla. Beat on medium speed for one minute.
• Stir in hot water or coffee (the batter will be thin, don't worry, this is right).
• Divide batter evenly between prepared pans.
• Bake until the top of the cake is smooth and has a slight dome and a toothpick inserted in the center comes out clean. I baked the cake shown in three 7" pans and baked them about 30 minutes. You will need to adjust the bake time based on the pans you choose.
• Cool completely before frosting. I like to cool the cakes at room temperature a bit, then wrap in plastic wrap and freeze until cold and firm (30 minutes or up to a couple days).
• Chill your mixing bowl and beater(s) in the freezer for 5 minutes. This will help the whipping cream whip up nice and quickly.
• Pour the heavy cream into the chilled bowl, then beat until it begins to thicken. Slowly add half (1/2 cup) of the powdered sugar, while mixing. Continue to beat until the cream has almost doubled in volume and is nice and fluffy.
• Remove whipped cream from mixing bowl (into another bowl), and set in the fridge.
• In the mixing bowl (empty, but no need to clean fully), add the cream cheese. Beat until smooth.
• Add the remaining (1/2 cup) powdered sugar and mix until fully combined.
• Add the hazelnut spread to the smooth cream cheese, and blend until fully combined. Add vanilla and blend.
• Retrieve the whipped cream from the fridge and add one large scoop (about a cup) of whipped cream into the mixing bowl with the hazelnut spread/cream cheese mixture. Blend slowly (using the whisk attachment), until combined.
• Add the remaining whipped cream to the bowl and use a spatula to gently fold/stir the whipped cream into the hazelnut mixture.
• Fill and frost your prepared (cooled) cake as desired. You should have plenty of frosting to cover the cake and some remaining for decorative touches (to be added later). Move frosted cake to the freezer if you plan to add chocolate glaze (recipe follows).
• Once the cake is frosted, if desired, add a chocolate hazelnut glaze by combining 2 T. chocolate chip and 3 T. hazelnut spread in a small bowl and microwave (at 50% power) 30 seconds at a time until mostly melted. Stir to combine. Cool slightly, then pour onto the top of the frosted (and chilled) cake. Spread almost (but not quite) to the edge. Top chocolate layer with chopped hazelnuts.
• If desired, add remaining hazelnut whipped cream frosting to a piping bag fitted with a 1M tip and add decorative swirls (as pictured) around the top edge of the cake. Top each swirl with a whole hazelnut.
• Keep the cake in the fridge until ready to serve. Keep any remaining cake in the fridge.

THE BEST CHOCOLATE HAZELNUT CAKE

Steps:

• Bake two chocolate sponge cakes. Once cooled, slice each cake into two even pieces for a total of 4 layers.
• Toast the hazelnuts in the oven for about 10 minutes at 350°F.
• Whip the dulce de leche, cream cheese, butter, and Nutella together until smooth.
• Cover a plate with foil. Place the first cake layer on the plate and apply a layer of frosting on top of it.
• Sprinkle on some chopped hazelnuts on top of the cream. Repeat the process with the remaining cake layers, leaving the top layer unfrosted.
• Frost the outside of the cake with the remaining cake cream. Pop the cake in the refrigerator to set.
• Bring the heavy whipping cream to a boil. Pour it over the chocolate chips in a medium bowl and let it sit for a few minutes. Stir the mixture until smooth and creamy and let it cool to room temperature.
• Using a pastry bag or a plastic bag with the tip cut off, pipe the chocolate along the edge of the cake, allowing the chocolate to drizzle down the sides. Pipe some of the chocolate in the center of the cake and spread it evenly with a spatula.
• Scatter some hazelnuts on the outer edges of the cake. Place the cake in the refrigerator overnight or at least for 2-3 hours. Slice and enjoy!

HAZELNUT CHOCOLATE CAKE

Steps:

• Preheat the oven to 375 degrees F. Prepare the springform pan by coating it in a thin layer with 2 tablespoons of the softened butter. Add the cocoa powder to the pan and tap the sides to coat the bottom and sides evenly. Discard any excess cocoa powder. Put the hazelnuts on a baking sheet and toast in the oven on the center rack until just fragrant, 8 to 10 minutes. Transfer immediately to a kitchen towel to stop them from cooking. Use the towel to rub off the skins. Set aside to cool. Lower the oven to 350 degrees F.
• Fill a 1- to 2-quart pot with about 1 inch of water and bring it to a bare simmer over medium heat. Place the dark chocolate pieces into a heatproof bowl and set it over the pot and simmering water (this is a bain-marie). The water should not touch the bottom of the bowl. Let the chocolate melt, and then stir gently. Remove from the heat when melted.
• Chop the hazelnuts into small pieces using a chef's knife or a food processor. Make sure you don't turn them into powder. Whip the egg whites with an electric mixer with the salt until they are almost at stiff peaks. Try not to over-whip. Mix together the remaining 5 tablespoons butter with the chocolate hazelnut spread in a large bowl with a wooden spoon. Stir in the espresso. Add the yolks and stir briskly to combine. Stir in the chopped hazelnuts and melted chocolate. Add one-fourth of the whipped egg whites to the chocolate hazelnut mixture and stir to lighten the batter. Then gently fold the rest of the egg whites into the batter in 3 additions. Don't over-fold. Pour the batter into the prepared cake pan.
• Bake on the center rack of the oven until the sides of the cake start releasing from edges of the pan, 40 minutes. This cake is almost a hazelnut fudge, so no need to poke with a toothpick to check if the inside is ready or not. The cake will come out of the oven nice and fluffy and souffled, but it will deflate to half the size during its cool-off period. Serve garnished with some powdered sugar and whipped or cream or gelato, if using.

CHOCOLATE HAZELNUT CAKE

Steps:

• Preheat the oven to 200C/400F/Gas 6.
• Put the hazelnuts on a baking tray and roast them in the centre of the oven for 10 minutes, giving the pan a shake halfway through, until they are golden brown. Watch them carefully so that they don't burn. Remove and leave them to cool for a few minutes.
• Reduce the oven temperature to 180C/350F/Gas 4.Butter a 23cm/9in springform cake tin and line the base with baking parchment.
• Place 200g/7oz of the hazelnuts in a food processor and blend them until they are fairly finely ground. If you blend the nuts to the consistency of fine breadcrumbs, they should work a treat, but leave a few coarser pieces to add texture. Set the remaining 50g/2oz hazelnuts aside.
• Put the butter and chocolate in a heatproof bowl and set it above a pan of gently simmering water. Stir occasionally and as soon as nearly all the chocolate has melted, remove the bowl from the pan and continue to let the chocolate melt in the residual heat.
• Stir in the ground hazelnuts and leave the mixture to cool for 5 minutes.
• Beat the egg yolks and sugar together with an electric hand-whisk for at least 5 minutes until pale and creamy, then stir into the chocolate mixture until thoroughly combined. Wash and dry the beaters well.
• In a clean bowl, whisk the egg whites until stiff peaks form - they are ready when you can turn the bowl upside down without the eggs sliding out. Do not over whisk.
• Working quickly, stir the hazelnut liqueur, amaretto or orange juice, into the chocolate mixture to soften. Add a couple of tablespoonfuls of the whisked egg whites and stir until thoroughly combined, then gently fold in the remaining egg whites.
• Spoon the mixture into the prepared tin and bake in the centre of the oven for 35-40 minutes or until the cake is well risen and firm.
• Remove the cake from the oven and leave it to cool in the tin for 30 minutes. Undo the springclip and invert the cake on to a serving plate, then peel off the lining paper and leave it to cool completely.
• When the cake is cold, spread it with the chocolate and hazelnut spread and sprinkle with the hazelnuts that you set aside - these can be whole or chopped, whatever you prefer.

HAZELNUT CAKE WITH PRALINE AND MILK CHOCOLATE BUTTERCREAM FROSTING

Steps:

• Place an oven rack in the middle position. Preheat oven to 375 degrees. Spray a 9-by-3-inch round cake pan with vegetable spray. Line a baking sheet with parchment paper or a nonstick silicone baking mat; set aside.
• Make the sponge cake: Grind the hazelnuts in a food processor with 1/4 cup sugar. In a medium bowl, sift together flour, cornstarch, and hazelnut mixture; set aside.
• In the bowl of an electric mixer fitted with the whisk attachment, beat the whole eggs, the yolks, remaining 1/2 cup sugar, salt, and almond extract on high speed until thick and pale yellow in color, and mixture holds a thick ribbon when whisk is lifted from bowl, 7 to 8 minutes. Remove bowl from mixer; gently and quickly fold in flour mixture. Gradually drizzle in oil, while folding.
• Pour batter into prepared cake pan. Set on prepared baking sheet, and bake until a tester comes out clean when inserted into the center of the cake, about 25 to 30 minutes. Remove from oven and turn cake out immediately onto a wire rack. Let cool for at least 1 hour.
• Make the buttercream: In the heatproof bowl of an electric mixer set over (but not touching) simmering water, whisk egg whites, sugar, and salt until warm to the touch, 1 to 2 minutes. Transfer bowl to mixer fitted with whisk attachment and beat until stiff peaks form. With the mixer running, gradually beat in butter, piece by piece. When all the butter has been added, mixture will break but it will become smooth as you continue to beat. Beat in vanilla. Divide buttercream in half, returning one half to the mixer bowl to make the chocolate flavor and setting aside the remaining half for the praline buttercream.
• Melt the chocolate in a heatproof bowl set over (but not touching) simmering water. Slowly beat into buttercream in mixer. Add cocoa mixture and beat until buttercream is cooled; set aside.
• Using a small offset spatula, spread praline paste onto a clean work surface. Smooth paste with a spatula, working out any lumps. Add 1/2 cup reserved buttercream to praline paste and fold it into buttercream. Once the paste and buttercream are fully combined and there are no lumps, fold praline mixture into remaining reserved buttercream.
• Using a serrated knife, trim top of cake to make level. Cut cake horizontally into even thirds. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. Place the first layer on the cake plate and top with a 1/3- to 1/2-inch layer of praline buttercream. Place second layer on top; top with remaining praline buttercream. Top with remaining layer.
• Spread a thin layer of the chocolate buttercream over the tops and sides of the cake to cover, creating a "crumb" layer. Transfer to refrigerator for 15 minutes to set. Spread tops and sides of cake with remaining chocolate buttercream; serve.

CHOCOLATE HAZELNUT TORTE

Steps:

• In a small bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture alternately with sour cream and coffee. Beat just until combined., Pour into 2 greased and floured 6-in. round baking pans. Bake at 350° for 25-30 minutes or until a knife inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small saucepan, melt chocolate with cream and sugar over low heat; stir until smooth. Remove from the heat; whisk in Nutella. Transfer to a small bowl; cover and refrigerate until frosting reaches spreading consistency, stirring occasionally. , Spread frosting between layers and over top and sides of cake. Garnish with chocolate curls and hazelnuts if desired.

CHOCOLATE HAZELNUT CAKE

Steps:

• Place the eggs, hazelnuts, white sugar, chocolate chips, baking powder, vanilla and salt into a blender or food processor.
• Process for 3 minutes.
• Pour batter into two greased and parchment paper-lined 8" round cake pans.
• Bake at 350 degrees Fahrenheit for about 25 minutes until wooden pick inserted in center comes out clean.
• Cool.
• Beat butter, icing sugar, cocoa, vanilla and coffee together well in small bowl.
• Remove 1 cake layer, top side up, to plate.
• Spread with filling.
• Set second cake layer over filling, top side up.
• Frost with a light and fluffy chocolate frosting or use a chocolate ganache.

CHOCOLATE HAZELNUT YULE LOG

Steps:

• Preparing the cake: 1. If you don't have prepared hazelnut flour then read my recipe "https://www.justapinch.com/recipes/side/other-side-dish/blanching-and-pulverizing-nuts.html". 2. Heat the oven to 225°C. 3. Beat the egg whites and the smaller amount of sugar as a stable meringue. 4. In a separate bowl, beat the whole eggs as a froth with the larger amount of sugar. 5. Fold in the meringue. 6. Add the wheat flour through a sieve and fold it in until just combined. Finally, mix in the hazelnut flour and vanilla extract, then the melted butter. 7. Line a deep oven sheet with baking paper ja spread the batter on it evenly. 8. Bake the cake in the oven for 7 minutes. Immediately lay it in on a cool base and put another baking paper on top of it. Flip it over with the papers and let it cool.
• Preparing the chocolate mousse: 1. Beat the yolks and whole eggs even in a bowl. 2. Bring the sugar and water to a boil. Lower the heat to medium high and boil the syrup without stirring until the temperature reaches 118°C. If you don't have a thermometer then boiling it for about three minutes will do. 3. Keep whisking the egg mix while you pour in the hot syrup - not too close to the edge so the sugar won't stick to the bowl. The hot sugar will pasteurize the eggs. Mix until frothy and cooled. 4. In a separate bowl whip the heavy cream until it's stable and airy. 5. Cut the chocolate into pieces and and melt it in a double boiler. Pour it in a clean bowl and fold in about one third of the whipped cream. Then add the egg mix and the rest of the whipped cream in turns. 6. Let the mousse sit in the fridge if you want it to become more stable. This might be helpful if you want the log to appear rounder.
• Preparing the chocolate bark: 1. Chop the chocolate finely. 2. Temper the chocolate so it solidifies as shiny and snappy: First melt half of the chocolate in the double boiler. Take the molten chocolate out of the hot water bath and keep mixing the rest of the chocolate in until it has also been dissolved. Keep stirring until 32°C, the ideal temperature has been reached. 3. Spread the tempered chocolate evenly on a baking or parchment paper, just wide enough to cover the entire log. Let it solidify; it will only take a few minutes in the fridge. If some arching occurs it will be normal. 4. Snap the chocolate bark as strips by hand. Cut it into smaller pieces if needed.
• Assembly: 1. Peel the baking paper off the bottom of the cake. Spread from half to two thirds of the mousse on the skin side of the cake, leaving enough for the icing. 2. Roll the cake and rewrap it into the baking paper. Let it set in the fridge. 3. Once the log has cooled down cut off the ends slightly diagonally. 4. Paste them on top of the log with the mousse so they become cut off branches. Cover the rest of the log with the mousse except for the cutting parts. 5. Paste the chocolate bark pieces onto the uncovered mousse. 6. Add any details you want (rain of powdered sugar, more decorations etc).

CHOCOLATE HAZELNUT CAKE

Steps:

• Boil tawny Port in heavy large saucepan until reduced to 10 tablespoons, about 15 minutes. Set reduced Port aside.
• For cake:
• Preheat oven to 350°F. Butter 9-inch square baking pan with 2-inch-high sides. Line bottom with parchment. Butter parchment. Dust pan with flour; tap out excess. Melt chocolate and butter in heavy medium saucepan over medium-low heat, stirring constantly until smooth. Pour into large bowl. Cool slightly. Whisk in 4 tablespoons of reduced Port, ground nuts and cocoa. Using electric mixer, beat eggs and sugar in another large bowl until mixture whitens and triples in volume, about 6 minutes. Add chocolate mixture and fold together.
• Pour batter into prepared pan. Bake until top forms crust and cracks, and tester inserted into center comes out with moist crumbs attached, about 55 minutes. Transfer cake to rack and cool 30 minutes. Press down on crusty portion of top to even. Run small sharp knife around cake sides to loosen. Cool 2 hours. Turn cake out onto 7-inch cardboard square. Peel off parchment.
• For icing:
• Bring cream, corn syrup and remaining 6 tablespoons reduced Port to simmer in heavy medium saucepan. Reduce heat to low. Add chocolate and whisk until smooth. Let stand until cool but still spreadable, whisking occasionally, about 5 minutes.
• Place cake on platter. Spread chocolate icing over top and sides of cake, forming waves in icing atop cake. Press chopped hazelnuts onto sides and 1/2 inch over top edge to cake. Alternate husked and unhusked hazelnuts atop cake along chopped hazelnut border. Refrigerate cake at least 4 hours. (Cake can be prepared 1 day ahead.) Cut cake into slices and serve.