Description
This Hazelnut Easter Egg Cake is a delightful and festive dessert combining the rich, nutty flavor of hazelnut meal with a light, airy texture from beaten egg whites. The cake is baked to a golden perfection and finished with luxurious layers of semi-sweet and white chocolate ganache, making it a perfect centerpiece for Easter celebrations or any special occasion.
Ingredients
Hazelnut Cake
- 1 cup (120g) hazelnut meal/flour
- ⅔ cup (80g) all-purpose flour
- ¾ cup (150g) sugar
- 5.3 ounces (150g) unsalted butter, melted
- 5 egg whites, beaten to stiff peaks
Semi-Sweet Chocolate Ganache
- ⅓ cup (60g) semi-sweet baking chocolate or chocolate chips
- ½ cup (12.5 cl) heavy liquid cream
White Chocolate Ganache
- ⅓ cup (60g) white chocolate or white chocolate chips
- ½ cup (12.5 cl) heavy liquid cream
Instructions
- Preheat and Prepare Pan: Preheat your oven to 320°F (160°C). Line an 8 or 9-inch (20-23 cm) non-stick springform cake pan with parchment paper, preferably one with a removable bottom, to ensure easy release after baking. Set the pan aside.
- Mix Dry Ingredients: In a large mixing bowl, combine the hazelnut meal, all-purpose flour, and sugar. Stir them together evenly to distribute the ingredients.
- Add Butter: Pour in the melted unsalted butter to the dry ingredient mixture and stir until fully combined, creating a uniform batter base.
- Prepare Egg Whites: In a separate medium bowl, beat the egg whites until stiff peaks form, which means they stand firm when the beaters are lifted.
- Incorporate Egg Whites: Add one or two tablespoons of the beaten egg whites to the hazelnut batter and stir gently to lighten the mixture. Then carefully fold in the remaining egg whites in two or three additions to preserve the airiness of the batter.
- Bake the Cake: Transfer the combined batter into the prepared cake pan. Place it in the oven and bake for 20-25 minutes, or until the top is slightly golden and a toothpick inserted in the center comes out clean.
- Cool the Cake: Remove the cake from the oven and let it cool in the pan before removing the springform. Ensure it cools completely before icing or serving.
- Prepare Semi-Sweet Chocolate Ganache: Heat the ½ cup heavy cream until it just begins to simmer. Pour over the ⅓ cup semi-sweet chocolate and let sit for a minute, then stir until smooth and glossy. Allow to cool to room temperature to thicken slightly before use.
- Prepare White Chocolate Ganache: Repeat the process for the white chocolate ganache by heating ½ cup heavy cream and pouring it over the ⅓ cup white chocolate. Stir until smooth and let cool to thicken.
- Assemble the Cake: Once the cake is completely cooled, pour the semi-sweet chocolate ganache over the top and let it set briefly. Then drizzle or layer the white chocolate ganache over the semi-sweet layer for a beautiful contrast and rich flavor combination. Chill if needed to set the ganache before serving.
Notes
- Use room temperature eggs for better volume when whipping the egg whites.
- Folding the egg whites carefully is essential to maintain the light texture in the cake.
- The hazelnut meal can be made by finely grinding toasted hazelnuts if unavailable.
- For a dairy-free version, substitute butter and cream with vegan alternatives.
- The cake can be made a day ahead and stored in the refrigerator, covered tightly to maintain moisture.
- Allow the ganache to cool sufficiently before pouring to avoid melting the cake.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
