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Hazelnut Truffle Cake

Submitted by West Africa Cooks on Mon, 2017-11-06 10:49


8 Servings
SourceRiver Cafe Pocket Books Puddings, Cakes And Ice Creams
Prep time
Cooking time
Total time


Hazelnut Truffle Cake is from River Cafe Pocket Books Puddings, Cakes And Ice Creams by Rosie Gray and Ruth Rogers


200 grams
shelled hazelnuts (roasted, skins rubbed off)
120 grams
unsalted butter
6 tablespoons
demerara sugar
250 grams
70% Chocolate (broken into small pieces)
150 milliliters
dark rum
egg yolks
250 milliliters
double cream


How to make Hazelnut Truffle Cake?

1. Preheat the oven to 150°C/Gas Mark 2. Butter the base of a I 6cm round springform cake tin. Line with baking parchment and butter the paper. Pulse-chop the hazelnuts in a food processor until finely ground.
2. Melt the butter in a small, thick-bottomed saucepan, add the sugar and boil until lightly caramelised. Add the hazelnuts and stir until they begin to stick together, about 2-3 minutes.Whilst it is still warm, spread this mixture over the base of the prepared tin.
3. Melt the chocolate with the rum in a bowl set over a pan of simmering water, making sure the water does not touch the base of the bowl. Cool.
4. Beat the egg yolks until pale. Stir them into the chocolate, then slowly add the cream.The mixture will thicken immediately.
5. Spoon it into the cake tin and leave to set for I hour in the fridge. To remove the cake from the tin, soak a cloth in hot water and wrap it around the tin for 1 minute to melt the edges slightly. Unclip the springform.
6. Carefully slide the cake off the base onto a plate.


200g Shelled hazelnuts, roasted, skins rubbed off
• 120g Unsalted butter
• 6 tbs Demerara sugar •
250g 70% Chocolate, broken into small pieces
• 150m1 Dark rum •
4 Egg yolks •
250m1 Double cream

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