Looking for a nut cake to mark an occasion? This hazelnut cake will tick all the boxes given that nuts and chocolate are required! A lovely fall dessert!
As I currently have some time, I was surfing on the internet last week. Looking for new, intriguing tips, inspirational meals that I have never tasted before, to surprise my loved ones with. Searching for quite some time yet couldn’t find too many interesting things. Right before I wanted to give up on it, I stumbled on this delicious and easy treat simply by chance. It seemed so yummy on its photo, that required rapid action.
It had been simple enough to imagine how it is created, its taste and how much boyfriend is going to like it. Mind you, it is very simple to keep happy him in terms of puddings. Yes, I’m a blessed one. Or maybe he is.Anyways, I went to the webpage: Suncakemom and then used the step by step instuctions that have been accompanied by wonderful photos of the process. It just makes life less difficult. I could imagine that it is a slight hassle to shoot photos in the middle of baking in the kitchen as you usually have sticky hands thus i really appreciate the time and energy she placed in to make this blogpost .
With that said I am encouraged presenting my personal dishes in a similar way. Appreciate your the idea.
I had been tweaking the original formula to make it for the taste of my loved ones. Need to tell you it turned out an incredible outcome. They enjoyed the flavour, the thickness and enjoyed having a treat like this in the middle of a busy workweek. They basically wanted even more, a lot more. Hence the next time I’m not going to make the same mistake. I am likely to multiply the quantity .
This recipe was made possible through SunCakeMom who provided the original nut cake recipe recipe.
Put flour, eggs, butter, honey or sweetener of choice, yeast and lemon zest into a mixing bowl.
Pour the milk into it as well and knead until even.
Cover mixing bowl with the dough with a kitchen towel and leave it to rest in a warm (95°F / 35°C) place for half an hour.
After half an hour, take the dough out of the bowl onto a floured surface.
Divide it into 4 equal pieces and make balls out of them.
Turn on the oven to preheat it to 350°F / 180°C and prepare the cake tin with parchment paper or butter it out.
Set the 3 pieces of balls aside and work with the first one.
Put it on the floured surface roll it out to a circle shape, size of the baking tin.
Lay the flattened dough into the tin, adjust it if necessary.
Grind rest of the hazelnuts. Before grinding hazelnuts, select the nicest ones and save them for decorating the top. Divide the apricot jam and the ground hazelnut into three equal pieces.
Spread third of the jam on the first layer of the the dough evenly.
Sprinkle third of hazelnuts on top.
Repeat the steps two more times: roll out the second ball, put it onto the first layer, spread jam and sprinkle hazelnuts on top.
Finish this process with rolling out the last ball and place it on top.
Poke the top with a fork. It might seem like an unnecessary step but lack of it could cause the top layer to crack during baking.
Place it into the preheated oven for about 40 minutes or until the top is golden brown.
For the chocolate cover melt chocolate with the heavy cream in a small pan over steaming water.
Spread it evenly on top of the cake. If the top of the cake turns out to be cracked or uneven just flop the cake upside down.
Decorate top with whole hazelnuts.
Let it settle for a couple of hours until chocolate gets more or less solid consistency before slicing it up.