Bold Chocolate Orange Hazelnut Cake Recipe

One of the most underrated combinations in the dessert world is chocolate and orange with hazelnuts added to the mix. So, meet this chocolate orange hazelnut cake which is a rich, flourless treat that strikes the perfect balance between nuttiness, a nice tinge of zest, with a deep chocolate flavor. The cake has a velvety feel with a hint of coffee to enhance the chocolate flavor, perfect to serve at gatherings, festive occasions, or simply when you want a dessert that is indulgent and sophisticated. The most redeeming quality of this cake is that it is made with ground roasted hazelnuts and infused with fresh orange zest, which makes this cake a little extra special with its deep chocolate flavor and nutty hazelnut core.

Chocolate Orange Hazelnut Cake

Ingredients:

• 1 cup blanched hazelnuts
• ⅔ cup caster sugar
• 1 tbsp finely grated orange zest (from 1 orange)
• ¾ cup Cadbury Bournville dark chocolate, chopped
• ½ cup unsalted butter, cubed and at room temperature
• 1 tbsp strong brewed coffee
• 3 large eggs, separated
• 1½ tsp icing sugar, for dusting
• To serve: ¾ cup whipped cream, optional

Instructions:

1. Preheat the oven to 170°C and line the bottom and sides of a 20-cm round springform tin with baking paper.
2. Arrange the hazelnuts on a baking tray and roast them for 15 minutes, pausing halfway to shake them so they roast evenly. Once roasted, cool outside and grind in a blender to a fine powder.
3. Add the caster sugar and orange zest into a bowl and rub with fingers to draw out the orange flavor and infuse the sugar with it. Set aside.
4. Add the chopped dark chocolate in a big heatproof bowl and place it over a pan of simmering water; make sure the bowl is not touching the water.
5. Stir occasionally as the chocolate melts until all melted and glossy. Then remove the bowl from the heat; add the butter and mix until silky.
6. Add the sugar, roasted hazelnuts, salt and freshly brewed coffee and mix well. Set aside for 5 minutes to cool. Whisk in the egg yolks, then set aside.
7. Add the egg whites and a pinch of salt in a mixing bowl and use an electric whisk or stand mixer, to whisk on medium speed until soft peaks form.
8. In 3 additions, fold the whisked egg whites into the chocolate mixture carefully until combined. Transfer the batter to the cake tin and use a spatula or blunt knife to smoothen and level the top.
9. Bake the cake for 25-30 minutes, and test with a skewer inserted into the center of the cake, to see if it comes out clean. If so, the cake is done.
10. Transfer the cake tin to a wire rack, and let it cool off completely. Then transfer to a serving plate and use a fine mesh sieve to dust with icing sugar. Serve with whipped cream.

Tips & Tricks

• Roast the hazelnuts for flavor: Roast the hazelnuts evenly by shaking the tray halfway through, let them cool before grinding, or they might release oil and turn into hazelnut butter.
• Infusing the sugar: Don’t skip the step of rubbing orange zest into the sugar, for this helps release the essential oils from the zest, giving the cake a bright citrus aroma that cuts through the richness.
• Melting chocolate carefully: Use low heat and make sure the bowl doesn’t touch the simmering water. This prevents the chocolate from overheating and becoming grainy.
• Add butter for gloss and flavor: Stir the butter into the melted chocolate off the heat to keep it silky. Softened, room-temperature butter blends in better and gives the cake a luscious texture.
• Adding the egg whites: Whip the egg whites just until soft peaks form. Overbeating can make folding difficult and lead to a dense cake instead of a light one.
• Folding Carefully: When folding egg whites into the chocolate mixture, use your hand and a spatula, by folding in thirds to maintain airiness and ensure a fluffy texture.
• Testing for doneness: Insert a skewer into the center: it should come out clean or with a few moist crumbs. Avoid overbaking to retain the cake’s soft interior.
• Serving suggestions: Let the cake cool completely before dusting with icing sugar to avoid melting. Serve with lightly whipped cream or a dollop of crème fraîche for a tangy contrast.