Recipe

Never Enough Nuts Filbert Cake Recipe

Add Step-by-Step Photos	Jo_jo_ba / All my dishes 4 months, 4 weeks ago When Andrew and I caught an episode of Ultimate Recipe Showdown on the Food Network a while back, he mentioned (several times!) that having a hazelnut-chocolate cake for his birthday would be amazing. I figured I would simplify the ingredients and me... More Prep:1010m Cook:40m Servings:16	Jo_jo_ba
	nutty sweet chocolate nutella hazelnuts creamy tangy chocolate hazelnuts quintuple filberts rich decadent delicious desserty cakey moist

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Filling

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Ingredients

11.5 oz flour

1 tsp baking powder

1 tsp baking soda

1 tsp salt

3.5 oz ground hazelnuts

1/3 cup hazelnut liqueur

1 tsp hazelnut extract

2 tbsp hazelnut (or canola) oil

1 cup full-fat plain yogurt

8 oz unsalted butter, softened

2 oz Nutella

8.5 oz sugar

4 eggs, beaten

---Filling---

1.5 oz butter, cubed

1/4 cup flour

5 oz sugar

2 tbsp skim milk powder

1 cup half and half cream

2 tbsp Nutella

3 oz ground hazelnuts

1/4 tsp salt

1 tbsp hazelnut liqueur

1/2 tbsp hazelnut extract

1 1/2 oz finely chopped bittersweet chocolate

Directions

---Cake---

Preheat oven to 350F.

Grease three 8" cake pans, and line the bottoms with parchment.

Whisk together flour, baking powder, baking soda, salt and hazelnuts, set aside.

Separately, whisk together the hazelnut liqueur, extract, oil and yogurt. Set aside.

In a large bowl, cream butter, Nutella and sugar until fluffy.

Add eggs, beating well. Continue to beat on medium speed for 2 minutes.

Beginning and ending with the dry ingredients, alternate additions of the flour and yogurt mixtures, beating well after each addition.

Bake for 40 minutes, or until cakes test done. Cool 30 minutes in the tins, then invert onto wire racks and cool completely.

---Filling---

Melt butter in a saucepan over medium heat.

Sprinkle in flour, stirring well with a wooden spoon until smooth.

Add sugar, skim milk powder, cream and Nutella.

Reduce heat and cook, stirring, 10 minutes. Remove from heat.

Cool 1 minute, then stir in hazelnuts, salt, liqueur, extract and chocolate.

Return to heat and warm just until chocolate melts.

Immediately pour into a non-reactive bowl and cool completely to room temperature.

---Assembly---

Level cake rounds if overly domed.

Sandwich even amounts of filling between the cake rounds.

Cover entire cake with remaining filling mixture.

Chill before piping decorations.

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Comments

jo_jo_ba 4 months, 4 weeks ago said:
Amount Per Serving
Calories: 527.9
Total Fat: 29.8 g
Cholesterol: 97.8 mg
Sodium: 39.3 mg
Total Carbs: 57.3 g
Dietary Fiber: 2.4 g
Protein: 8.3 g

pieplate 4 months, 4 weeks ago said:
Deluxe--but where do you get hazelnut extract?

jo_jo_ba 4 months, 4 weeks ago said:
I ordered it online through Golda's Kitchen, you may be able to find it in bakery supply stores or candymaking suppliers too.

magali777 4 months, 3 weeks ago said:
Sounds delicious! thanks for sharing

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