Best Chocolate Hazelnut Brownie Cake Recipes

CHOCOLATE AND HAZELNUT BROWNIE CAKE

Steps:

• You will also need a baking tin, 6 x 10 x 1 inch deep, the base and sides lined with parchment paper. Make sure the paper stands up at least an inch above the edge of the tin.
• Pre-heat the oven to gas mark 4, 350°F (180°C).
• Place the chocolate and butter together in a large, heatproof bowl fitted over a saucepan of barely simmer water, and allow the chocolate to melt, making sure the base of the bowl doesn't touch the water. Then beat the mixture until smooth, remove it from the heat and simply stir in all the other ingredients till thoroughly blended. Now spread the mixture evenly into the prepared tin and bake on the centre shelf for 30 minutes. Leave the cake in the tin for 15 minutes to cool, then remove it from the tin, and turn it out on to a cooling rack. Strip off the lining paper, and, when it's absolutely cold, carefully cut the cake in half, down the centre lengthways, so you are left with two oblongs.
• Now, whip the cream until it forms soft peaks and spread half ot it thickly along one half of the cake. Position the other half of the cake on top, and then spread with rest of the cream all over the cake, covering it completely. then decorate with the roughly chopped nuts and, if you like, a dusting of cocoa powder. If all the cake isn't eaten, to keep it fresh, store inside a polyurethane container in the fridge.

CHOCOLATE HAZELNUT BROWNIE CAKE

Steps:

• Preheat oven to 350°. Grease an 8- or 9-inch square or round cake pan. Or use spring form pan lined with buttered foil (butter side down first, then flip so buttered side up for baking) Break the chocolate into small pieces and put it in a glass bowl with the butter. Melt in the microwave and then stir until smooth. Toast hazelnuts on a cookie sheet for 5-6 minutes, or until lightly browned. Cool a few minutes and then transfer to plastic bag and crush into very small pieces with a rolling pin or mallet. Put the sugars, eggs, and vanilla into a large bowl and beat with a whisk until smooth. Add the nuts and melted chocolate and fold in gently with a rubber spatula until well incorporated. Pour into pan and bake for about 20 minutes, or until the cake is just set but still wet in the center. Cool to room temperature on a rack. (The cake will set as it cools.) Cut into wedges (round pan) or squares (square pan) and serve with whipped cream or vanilla ice cream.