Hazelnut Espresso Cake with Chocolate Glaze
Ingredients
For the cake
• 1 cup finely ground roasted hazelnuts
• 1½ cups flour
• 1 cup granulated sugar
• ½ cup butter (at room temperature)
• 3 eggs
• ¼ cup espresso or very strong coffee
• 1 teaspoon vanilla
• 1 teaspoon baking powder
• ¼ teaspoon salt
Chocolate Glaze
• 120 g unsweetened chocolate
• ¼ cup heavy cream
• (Optional) 1–2 tablespoons powdered sugar
Instructions
1. Preheat oven to 350°F (175°C).
Grease a loaf pan (9×5 cm baton or cake pan).
2. Butter + sugar:
Beat until creamy, about 3–4 minutes.
3. Add eggs:
Add eggs one at a time, then add vanilla.
4. Dry mixture:
Combine flour, nuts, baking powder, and salt.
5. Combine:
Add the dry mixture and stir briefly.
Add the espresso and stir until homogeneous.
6. Bake:
Pour into the pan.
Bake for 45–50 minutes. A toothpick should come out clean.
Let cool in the pan for 10 minutes, then remove.
Chocolate Glaze
7. Heat the cream:
Remove from heat just before boiling.
8. Add chocolate:
Pour over, wait 2 minutes, stir.
Add powdered sugar if needed.
9. Pour:
Drizzle over the cooled cake.
Note
• Do not pour the glaze until the cake has completely cooled.
• Be sure to use roasted nuts for the nutty flavor.
