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.