Coffee, Chocolate and Hazelnut Cake
Chocolate, coffee and hazelnut are three flavours that work together exceptionally well and this cake is a true celebration of this combination. Savour the deep flavours 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.
Lindt EXCELLENCE 70% Cacao Dark Chocolate Bar, 100g
Easy
Ingredients
- 70g Lindt EXCELLENCE 70% Cocoa
- 150ml strong coffee (roughly 2 espresso and a lungo)
- 180g butter, soft
- 120g raw caster sugar
- 2 eggs
- 220g flour
- 3tsp baking powder
- 60g hazelnut meal
- 15g cocoa
- 30g Lindt EXCELLENCE 70% Cocoa, finely chopped
- pinch of sea salt
- 40g Lindt EXCELLENCE 70% Cocoa, finely chopped.
- 40ml Shot of espresso
- 10g cocoa powder
- 125g icing sugar, sifted.
- 15g butter, soft
Lindt Chocolate In This Recipe
Method
Step 1.
For the cake, melt 70g of the chocolate in the hot coffee and set aside.
Step 2.
Preheat the oven to 175°C.
Step 3.
Cream the butter and the sugar together until light and pale.
Step 4.
Add one egg at a time, mixing well after each addition.
Step 5.
Add dry ingredients and coffee chocolate mixture by alternating between the two.
Step 6.
Lastly, mix in the chopped chocolate.
Step 7.
Place the batter in the greased 20cm springform. Bake for 30-40 minutes.
Step 8.
Optional – brush the top of the cooked cake with the espresso while the cake is hot. Allow to cool.
Step 9.
For the icing, melt the chocolate in the hot espresso.
Step 10.
In a mixing bowl, combine the cocoa powder and the icing sugar.
Step 11.
Mix in the coffee, chocolate mixture and the soft butter. Stir together to create a smooth and glossy icing.
Step 12.
To finish, top the cake generously with the icing, adding a few squares of Lindt EXCELLENCE chocolate and coffee beans to decorate.
Reviews
Write Your Own Review