This Hazelnut Moelleux with Dark Chocolate Ganache is an irresistibly moist and decadent cake, perfect for holidays or special occasions. Rich hazelnut flavor is layered with a velvety dark chocolate ganache, creating a dessert that feels both indulgent and refined. This recipe is versatile and pairs well with seasonal toppings, from chocolate eggs at Easter to berries or candied nuts for festive winter gatherings. Here’s how to make this show-stopping dessert with ease.
What You Need to Get Started
For the Hazelnut Moelleux
- 180 g soft butter
- 90 g granulated sugar or brown sugar, depending on preference
- 80 g hazelnut paste (store-bought or homemade)
- 4 large eggs, room temperature
- 1 tsp vanilla extract (optional)
- 150 g all-purpose flour
- 1 tsp baking powder
For the Dark Chocolate Ganache
- 150 g dark chocolate, chopped finely
- 200 ml heavy cream
- 60 g soft butter, cubed
- 30 g glucose syrup (or substitute with agave or rice syrup)
Toppings
- Chocolate eggs or other decorative toppings (such as fresh berries, candied nuts, or edible flowers)
How to Put It All Together
1. Start with the Ganache
The dark chocolate ganache needs time to set, so start preparing it at least 4 hours ahead, or even the day before.
- In a small saucepan, heat the heavy cream and glucose syrup over low heat, stirring occasionally.
- As soon as it begins to simmer, remove the saucepan from the heat.
- Add the chopped dark chocolate and butter cubes to the cream mixture, stirring until completely melted and smooth. You can use an immersion blender to achieve a glossy, well-emulsified ganache if desired.
- Transfer the ganache to a container, cover with plastic wrap pressed directly onto the surface to prevent a skin from forming, and refrigerate for at least 4 hours or overnight.
2. Prepare the Hazelnut Moelleux Batter
While the ganache chills, start making the hazelnut cake batter.
- Preheat your oven to 180°C (356°F) and grease a 20 cm (8-inch) round cake pan. Line the bottom with parchment paper for easy removal.
- In a large mixing bowl, cream the softened butter with an electric mixer until smooth and slightly fluffy.
- Add the granulated or brown sugar and continue to beat until the mixture is light and airy.
- If the hazelnut paste is too firm, warm it slightly until it’s more spreadable, then add it to the butter-sugar mixture and beat until smooth.
- Add the eggs, one at a time, beating well after each addition to ensure a smooth, homogenous batter. Stir in the vanilla extract if using.
- Sift the flour and baking powder over the wet ingredients, then gently fold with a spatula until just combined. Be careful not to overmix, as this could make the cake dense.
3. Bake the Cake
- Pour the batter into the prepared pan, using a spatula to level the surface.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean or with just a few moist crumbs.
- Remove from the oven and allow the cake to cool completely in the pan. This helps maintain its moist, tender texture and ensures it’s stable for decorating.
4. Level and Decorate the Cake with Ganache
- Once the cake is cool, remove it from the pan and place it on a serving plate. If the top has domed, level it with a serrated knife for a flat surface.
- Fill a piping bag fitted with a flower-shaped tip with the chilled ganache. Pipe rosettes or swirls across the top of the cake for an elegant look. Alternatively, spread the ganache smoothly over the top if you prefer a minimalist style.
- Decorate with chocolate eggs, fresh berries, or other festive toppings. The colorful toppings contrast beautifully with the deep chocolate ganache and add a festive touch.
Tips for the Perfect Hazelnut Moelleux with Ganache
- Choose High-Quality Dark Chocolate: Since the ganache is a key flavor, opt for chocolate that’s at least 70% cocoa for a rich, intense taste. High-quality chocolate will also give a better texture to the ganache.
- Room-Temperature Ingredients: Make sure the butter and eggs are at room temperature before starting. This ensures a smoother batter and better incorporation of ingredients.
- Homemade Hazelnut Paste: If you can’t find hazelnut paste, you can make it by blending roasted hazelnuts until they form a smooth, buttery paste. This fresh paste enhances the hazelnut flavor of the moelleux.
- Don’t Overmix the Batter: Gently fold in the flour and baking powder to keep the cake light and tender. Overmixing can result in a dense, tough cake.
Serving Suggestions
This Hazelnut Moelleux with Dark Chocolate Ganache is delicious on its own but can also be enhanced with a few accompaniments:
- Fresh Berries: Add a few raspberries, strawberries, or blackberries on the side to balance the rich chocolate with a touch of tartness.
- Whipped Cream or Crème Fraîche: A dollop of whipped cream or crème fraîche adds a creamy, light contrast to the decadent cake.
- Toasted Hazelnuts: For extra crunch and enhanced hazelnut flavor, sprinkle toasted hazelnut pieces over the ganache.
Storing and Making Ahead
- Storage: This cake keeps well in a cool place or the fridge for up to 3 days. For the best texture and flavor, let it come to room temperature before serving.
- Make-Ahead Tips: Both the ganache and the cake can be made a day in advance. Store the ganache in the fridge and the cake in an airtight container at room temperature until you’re ready to decorate.
Recipe Variations
- Nut Alternatives: Substitute the hazelnut paste with almond or cashew paste for a different flavor profile.
- Add a Hint of Coffee: Add 1 tsp of instant espresso powder to the ganache for a mocha twist that pairs beautifully with the dark chocolate and hazelnut.
- Festive Garnishes: Depending on the season, you could add edible flowers, candied orange zest, or mini chocolate ornaments for an extra festive touch.
Frequently Asked Questions
Can I make this cake gluten-free?
Yes, simply replace the all-purpose flour with a gluten-free baking blend that includes xanthan gum for a similar texture.
What if I don’t have hazelnut paste?
You can make your own by blending roasted hazelnuts in a food processor until smooth. A pinch of salt enhances the flavor if you’re making it from scratch.
How do I know the ganache is set?
The ganache should be thick and hold its shape when piped. If it’s too soft, chill it longer or place it in the freezer for a few minutes.
Enjoying the Rich Hazelnut Flavor
This Hazelnut Moelleux with Dark Chocolate Ganache is more than just a dessert—it’s an experience. Each bite brings together the nutty richness of hazelnut with the creamy, smooth texture of dark chocolate ganache, offering a balance of flavors and textures that will impress guests and satisfy your sweet cravings. Enjoy this cake as the centerpiece of your next celebration or as a comforting treat to share with loved ones.
Hazelnut Moelleux with Dark Chocolate Ganache
This Hazelnut Moelleux with Dark Chocolate Ganache is a rich and decadent dessert that’s perfect for holidays or special occasions. The moist cake combines deep hazelnut flavors with a creamy, melt-in-your-mouth dark chocolate ganache, finished with festive chocolate eggs for decoration.
Ingredients
For the Hazelnut Moelleux
- 180 g soft butter
- 90 g granulated sugar or brown sugar
- 80 g hazelnut paste
- 4 eggs room-temperature eggs
- 1 tsp vanilla extract optional
- 150 g all-purpose flour
- 1 tsp baking powder
For the Dark Chocolate Ganache
- 150 g dark chocolate chopped
- 200 ml heavy cream
- 60 g soft butter cubed
- 30 g glucose syrup or agave or rice syrup
- chocolate eggs for decoration
Instructions
Instructions
- Prepare the Ganache: Heat the cream and glucose (or alternative syrup) in a small saucepan, stirring briefly. Once it begins to simmer, remove from heat. Add the chopped chocolate and butter cubes to the cream mixture. Stir until smooth and emulsified (or blend briefly for a perfect texture). Transfer to a container, cover with plastic wrap pressed directly onto the surface, and refrigerate for a minimum of 4 hours, ideally overnight.
- Preheat the oven to 180°C (356°F). Cream the softened butter until smooth. Add the sugar and beat until light and fluffy. Warm the hazelnut paste briefly if too firm, then mix it into the butter mixture until smooth.
- Add eggs one at a time, blending well after each. Stir in vanilla extract, if using. Sift in the flour and baking powder, folding gently with a spatula until just combined.
- Grease and line a 20 cm (8-inch) round cake pan with parchment paper. Pour in the batter and level the surface. Bake in the preheated oven for 35-40 minutes, checking doneness with a toothpick. Remove from oven and let the cake cool completely in the pan before unmolding.
- Level the top of the cake if it has domed. Flip it onto a serving plate. Fill a piping bag with the chilled ganache, using a flower-shaped tip, and pipe rosettes on the cake’s surface. Decorate with chocolate eggs or other desired toppings.
Notes
- Keep the cake in a cool place or in the fridge if the temperature is warm.
- For best taste and texture, let it come to room temperature for about an hour before serving.
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