Cake 45: Chocolate Hazelnut Cherry Cake

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This recipe is modified slightly from a Nigella Lawson Chocolate Hazelnut Cake recipe. It was inspired by a crepe that my friend Angela had at the local creperie in downtown St. Louis called “Rooster.” She ordered a nutella crepe with liquor-poached cherries. Correct me if I’m wrong, but this flourless cake is also gluten-free. I served it at my going away happy hour to celebrate my departure from St. Louis back to my hometown of Kansas City next week.

Chocolate Hazelnut Cherry Cake Recipe Ingredients

  • 4 ounces bittersweet chocolate, melted
  • 6 eggs, separated into yolks and whites
  • A pinch of salt
  • 1/2 cup unsalted butter, softened
  • 13 ounces of chocolate hazelnut butter (I used Justin’s brand from Whole Foods)
  • 1 tablespoon Frangelico
  • 1/2 cup ground hazelnuts
  • 1/2 cup canned dark, sweet cherries, sliced and soaked in Frangelico (could also use dried cherries)

Chocolate Hazelnut Cherry Cake Recipe Directions

Soak the 1/2 cup of sliced cherries in enough Frangelico for them to be covered. Cover the bowl with plastic wrap and refrigerate until you need them. Preheat your oven to 350 degrees and prepare a 9-inch round springform pan. In a double-boiler, melt the chocolate over low heat, then remove from heat to cool at room temperature. In your kitchen mixer with a clean bowl and clean beaters, whisk the egg whites and salt until stiff. In a separate bowl, cream the butter, chocolate hazelnut spread, Frangelico, egg yolks and ground hazelnuts. Fold in the melted chocolate. Stir a bit of the beaten egg whites into the chocolate batter and mix gently with a rubber spatula, then fold in the remaining egg white mixture, about one third at a time. Be gentle, but blend just until complete. Drain cherries and add to cake batter. Pour into your prepared springform pan and bake for about 40 to 45 minutes. You know your cake is done when you insert a wooden tester and it comes out clean, and your cake top should bounce back when gently pressed, and the edges will start to pull away from the pan ever-so-slightly.

Toasted Hazelnut Ganache Recipe Ingredients

  • 4 ounces whole hazelnuts
  • 1/2 cup heavy whipping cream
  • 1 tablespoon Frangelico
  • 4 ounces bittersweet chocolate, chopped

Toasted Hazelnut Ganache Recipe Directoins

In a dry skillet, toast the hazelnuts over medium heat for about 4 minutes or until lightly browned. Cool completely. Remove most of the hazelnut skins with a towel after toasting them. In a small saucepan, mix the heavy cream, chopped chocolate and Frangelico and stir over medium-low heat until combined, then cool at room temperature. Pour the ganache over the chocolate hazelnut cherry cake, then top with the toasted hazelnuts.

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Heather is an advertising professional in Kansas City. She is a vegetarian food-lover who finds joy in cooking, baking and finding new restaurants in new cities. She leads a pack of animals, including her beagle Ford, her shepherd-collie-retriever mix, Otto, and cat, Ahab.

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