This hazelnut crust choco ganache cake is heaven for chocoholics. Toasted hazelnuts, coconut-hazelnut filling and a rich chocolate ganache make it the ultimate treat. Two classics, chocolate and hazelnuts, combined in a simple cake perfect for any time and any occasion. So delicious.
Lately, I’ve been totally into fruits, especially watermelon. Well, it was summertime, after all. Wink. I checked through my recipes and I found out that I haven’t made a chocolate recipe for quite a long time. Consequently, this rich choco-hazelnut cake was created. But, if you prefer fruits than you must check this delicious blueberry buttermilk cake.
Furthermore, the cake is so rich, that also only a small piece will satisfy your cravings. I love hazelnuts and chocolate. Do you? I find them a perfect combination. In the base we have hazelnuts, in the filling, there is chocolate, hazelnut and coconut and in the final layer, there’s chocolate again. A-ma-zing!
Starting with the base, the crust is unbelievably crispy, delicate and delicious. The recipe requires blind baking. No idea what blind baking is? Blind baking is nothing more than baking the crust for a short while or entirely on its own. Moreover, during baking, the steam is trapped under the dough and consequently, it causes the pastry to puff up. As a result, you end up with an uneven base. The solution is to line the crust with parchment paper and to weight it down with dry rice or dry beans.
Also, I have to warn you that right after baking, the crust won’t be crispy at all. Oh, you can imagine how sad I was. But, (yes, there is a but) only when it’s completely chilled you can see the perfect texture. And I was again happy. Wink. Therefore, do not forget, the imperfect crust will turn perfect when entirely cold.
If you remember some time ago, I made a hazelnut-choco spread or a healthier version of Nutella. If you missed it, you have to click on the link and check it out. Wink. And because I liked it so much, I decided to use it in the cake, too. More, I combined it with coconut milk. Yummy.
Furthermore, when making a ganache, the most important thing is not to stir. I know we all (me included) tried to stir the chocolate and cream straight away. And the result was a big disappointment. Therefore, remember to let the chocolate sit in warm cream for 5 minutes and only then you can stir. Once it thickens, you can either use it straight away or you can store it in the fridge until you are ready to use it. Also, if the ganache, after chilling, gets too stiff, simply mix it a bit, either with a whisk or a hand mixer.
You can store the cake in the fridge. In my opinion, it tastes best when chilled. Wink. So this makes it a great summer cake, too.
Ingredients for a hazelnut crust choco ganache cake:
Crust:
- 130 g toasted hazelnuts
- 1/2 tsp salt
- 20 g brown sugar
- 120 g flour
- 115 g cold butter (cubed)
Filling:
- 225 g hazelnut choco spread (or any other)
- 4-5 sheets gelatine
- 400 ml canned coconut milk (almond, oat or cow milk works too)
Ganache:
- 150 ml cream
- 140 g dark chocolate
To begin, chop and toast the hazelnuts in the oven at 175º C for 6-8 min (there is no need to peel them). Afterwards, put them into a food processor and pulse until completely ground. Once the hazelnuts look like coarse flour, add the salt and brown sugar and blitz for 10 more seconds.
At this point, remove the blade, transfer to a larger bowl and add the flour and the cold butter cubes. Rub the mixture between your hands and knead, in order to get a sticky sandy mixture. Try to work quickly to prevent the butter to melt too much.
Turn the oven up to 180º C and lightly grease your springform (or any other form you decide to use). Of course, you can also line the form with parchment paper. Put the base mixture in it and with your fingers push it evenly around the form and also (ca 4 cm) up the sides. Try to make it at least 5 mm thick. Definitely thicker rather than too thin.
Moreover, lay a piece of parchment paper on top of the prepared crust, fill it with pie weights, such as dry rice or dry beans. Put to bake for around 12 minutes and after that time, remove the weights and continue baking for 6-10 minutes longer.
Once the crust is lovely golden brown, remove it from the oven, place on the wire rack and let it completely cool down (and wait for it to crisp up).
Furthermore, soak the gelatine leaves in cold water for 10 minutes. Meanwhile, heat the coconut milk and stir in the hazelnut chocolate spread. Just before it starts boiling, remove from the heat, squeeze the water out of the gelatine and stir it in the coconut milk. Keep stirring for 3-5 minutes or until the gelatine is dissolved and the filling thickens.
Next, gently pour the coconut mixture into the crust, stopping one finger from the top. Put the cake in the fridge for at least 5 hours or, even better, leave it to sit overnight.
At this point, you can prepare the ganache. Break the chocolate into smaller pieces and place in a medium glass bowl. Heat the cream and just before it reaches the boiling point, pour it over the chocolate. Do not stir! Resist the temptation from stirring it. Leave it to sit for 5 minutes and then stir until well combined, melted, glossy and silky. Place in the fridge to get firm and perfect.
Finally, spread a generous amount of chocolate ganache on top of the cake and top with some more toasted hazelnuts (optional). You can serve it right away or after chilling it for about 30 minutes. Either way, this hazelnut crust choco ganache cake tastes amazing. So rich, creamy and packed with hazelnuts and chocolate that it’s a delicious treat for any occasion. Yummy!
Enjoy!
