Hazelnut Sponge Cake with Chocolate Ganache


Hazelnut Sponge Cake with Chocolate Ganache is a heavenly dessert that combines the nutty goodness of hazelnuts with the indulgent richness of chocolate. It’s a treat for the senses, with its light and airy sponge cake layers perfectly complemented by the smooth and velvety ganache. Whether you’re celebrating a special occasion or simply craving something sweet, this dessert is sure to impress.

Ingredients :

For the Hazelnut Sponge Cake:

• 1 cup hazelnuts, toasted and ground
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 4 large eggs
• 1 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 1 teaspoon vanilla extract
• 1/2 cup milk

For the Chocolate Ganache:

• 8 ounces semi-sweet chocolate, chopped
• 1 cup heavy cream

Directions :

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

2. In a mixing bowl, combine the ground hazelnuts, all-purpose flour, baking powder, and salt. Set aside.

3. In a separate large bowl, beat the eggs and sugar together until pale and fluffy.

4. Gradually add the melted butter and vanilla extract to the egg mixture, mixing well after each addition.

5. Alternately add the dry ingredients mixture and milk to the egg mixture, beginning and ending with the dry ingredients. Mix until just combined.

6. Pour the batter into the prepared cake pan and smooth the top with a spatula.

7. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.

8. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

9. While the cake is cooling, prepare the chocolate ganache. Place the chopped chocolate in a heatproof bowl.

10. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Pour the hot cream over the chopped chocolate and let it sit for 1-2 minutes.

11. Stir the chocolate and cream together until smooth and glossy, creating the ganache.

12. Let the ganache cool slightly until it thickens to a spreadable consistency.

13. Once the cake has cooled, spread the chocolate ganache evenly over the top of the cake.

14. Allow the ganache to set before slicing and serving your Hazelnut Sponge Cake with Chocolate.   

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