Make this hazelnut and almond cake with frosting chocolate at home and share it with your loved ones for another well-known and popular dessert in Singapore. What you need to make the cake:
- Hazelnuts, whole, and blanched, 250g/9oz
- A little more butter for frying in 200g/7oz of cubed butter
- Approximately 200g/7oz of dark chocolate, split into pieces.
- 6 medium-sized eggs, well separated
- 200 grams (7 ounces) of golden caster sugar
- Hazelnut, Amaretto, or any liqueur flavored with nuts, 3 teaspoons (or fresh orange juice)
- Topping
- Chocolate hazelnut spread weighing around a pound and a half
- Roast the hazelnuts in the middle of the oven for 10 minutes, shaking the pan halfway through, until they are golden brown. Make sure they don't catch fire. Remove them from the oven and allow them to cool for a while.
Turn down the oven temperature to 180 degrees Fahrenheit. To make the cake, grease, and parchment a 23cm (9in) spring form pan. Using a food processor, grind up 200g/7oz of hazelnuts until they're a reasonably fine powder. To get the best results, grind the nuts to a fine breadcrumb consistency, but leave a few larger bits for visual interest. Keep the last 50 grams of hazelnuts for yourself.
Set a heatproof bowl over a pan of boiling water with the butter and chocolate in it. Remove the bowl from the pan and leave the chocolate to melt in the residual heat after you've stirred it for a while and it's almost all melted. After 5 minutes of cooling, stir in the ground hazelnuts. Egg yolks and sugar should be beaten together with an electric hand-whisk for at least five minutes until they are pale and creamy, then add them to the chocolate mixture and mix completely. Rinse and air-dry the beaters. A clean basin and a clean whisk are all that are needed to whip up the egg whites until they form firm peaks. Don't over-whisk. To soften the chocolate, rapidly add the hazelnut liqueur, amaretto, or orange juice. When the egg whites have been well incorporated, gently fold in the rest of the egg whites. A well-risen and firm cake should be ready in around 35–40 minutes, depending on the size of your pan. After 30 minutes of cooling, remove the cake from the pan. Remove the lining paper from the cake and allow it to cool fully before removing the spring clasp. The chocolate and hazelnut spread may be used whole or diced, depending on your preference, and then the reserved hazelnuts are sprinkled on top after the cake is completely cool.
Hazelnut chocolate cake
Having a good favorite chocolate hazelnut delicacy is now a cake with this Ferrero Rocher Cake! Cake layers of chocolate hazelnut with Nutella buttercream. I wanted to ensure that every characteristic of a genuine Ferrero was evident. The chocolate and hazelnut flavors in this cake are out of this world. Using hazelnut meringue and a layer of crispy hazelnut flour in the cake itself, I tried to replicate the crunchy outside of a Ferrero Rocher. Replaced part of my favorite chocolate cake recipe flour with hazelnuts to create the cake layers. The crunch was originally going to come from feuilletine flakes, but I changed my mind and went with a meringue topping instead. While meringue may lose some of its crunches if left in the buttercream for an extended period, you can utilize the flakes if you choose. However, the next time I make this cake, I'm going to use real Ferrero Rochers and spread them in between the layers. With a spoon, I'd gladly devour the luscious Nutella hazelnut buttercream. It's a solid start. Nutella in a lighter, fluffier form that goes well with a thick chocolate dessert.
Sweet and rich, this cake is sure to please. If you pair it with Nutella buttercream and crispy meringue, it's a match made in heaven. In a stand mixer equipped with a paddle attachment, combine the flour, baking powder, sugar, and salt. Mix everything in a medium bowl with a hand mixer or stand mixer (pour hot water in slowly while whisking so as not to cook the eggs).
- Add the wet components to the dry and mix for 2-3 minutes on medium-high speed. The batter is going to be incredibly light and airy.
- Pour into the pans in an equal layer. To verify that the batter was uniformly divided, I used a kitchen scale.
- When a toothpick inserted into the cake comes out clean, the cake is done baking.
- Whip the butter in a stand mixer fitted with a whisk attachment until it is light and fluffy (2 mins).
- Sift powdered sugar and cocoa powder into a medium-sized bowl and mix well.
Add 1 cup of powdered sugar mixture at a time to the slow-cooking sauce, mixing well after each addition. Whenever necessary, use a scraper and a whisk to clean the bowl. Whip on high for around 5 minutes with the addition of Nutella before serving. Line a 10x15-inch pan with parchment paper and heat the oven to 250 degrees Fahrenheit. Flip the sheet over so that the traced side is facing up. Draw two 5-inch circles on the parchment. Using a stand mixer with the paddle attachment whisk together egg whites with salt and cream of tartar. Beat at a high speed until soft peaks develop. Beat until firm peaks form after gradually adding sugar, 1 tbsp. at a time. Apply a little amount of meringue to the edges of the parchment to keep it in place. Hazelnuts and chocolate powder may be included in the meringue at this point. You may use the 5-inch circles as a reference during piping. Fill in any voids in the meringue using a piping bag or a spreader.
Hazelnut cake Singapore
The best hazelnut cake ever made! The cake and chocolate icing are both flavored with real hazelnuts. An easy and delicious Singapore recipe combination. Hazelnut flour may simply be made by grinding some peeled, roasted nuts in a food processor until they are a fine powder. Any bits that are too big may be shifted away and the exact quantity needed can be measured. Adding the Singapore buttercream felt like a natural choice. You won't be able to stop eating this dessert. Check out my complete instruction on how to make Singapore Buttercream if you decide to make it yourself. It's not difficult at all, but it does take a considerable amount of time to do. To get the desired taste, I added hazelnut flour to the buttercream until I was pleased. You have the option to increase or decrease the amount. I'm a big fan of the specks in the icing. Throughout the cake, the hazelnut taste is pronounced. There is a beautiful balance between the cake and buttercream's textures. If you're a lover of hazelnuts or know someone who is, this dessert is for you. 
Whisk flour, hazelnut flour, baking powder, and salt together in a medium basin until well blended. Set away for a later time. Beat butter and sugar together on medium-high speed in a stand mixer equipped with a paddle attachment Add eggs one at a time, integrating well after each addition and decreasing the speed if necessary. Alternating between adding flour combination and milk, starting and finishing with flour is a good idea after each addition, the system is fully integrated.
- A toothpick inserted in the middle should come out mainly clean after baking for 30-35 minutes.
- Turn out the cakes onto a wire rack after cooling for 10 minutes. Let the cakes cool fully.
- In a medium saucepan, combine 1 1/2 cups of milk with the vanilla bean. Stir often while cooking over high heat until the mixture begins to boil. Remove from the heat.
- With a separate dish, combine the egg yolks, sugar, and cornstarch in the remaining 1/2 cup of milk.
- Slowly add the heated milk into the egg mixture while stirring vigorously.
- Whisk frequently while cooking over high heat until the mixture thickens and reaches a boil.
- Place in a bowl after being strained. To avoid the formation of skin on top of the custard, cover it with plastic wrap.
- Allow it to come to room temperature before setting it in the refrigerator for a few hours. Prepare buttercream by bringing it to room temperature before use.
- It's important to use room temperature pastry hazelnut cream and butter. Whisk the pastry cream with a fork until it’s smooth.
Make a pale and fluffy butter by whipping it on high speed with a stand mixer or hand mixer, One tablespoon of room-temperature custard at a time, whisking thoroughly after each addition, add to the batter mixture. Add 1/4 cup of Hazelnut flour at a time, mixing well after each addition. Using sifted powdered sugar, if desired, taste and add more as necessary to get the desired consistency. 
Hazelnut chocolate Singapore
This is a tried-and-true recipe for truffle Singapore, and it can be quickly produced at home. A recipe for a sweet treat called Chocolate Hazelnut Truffle calls for melted chocolate, roasted hazelnuts, cocoa powder, butter, and vanilla extract they are a perfect combination. All of the ingredients can be found in most kitchens. These bite-sized chocolate balls have an amazing flavor and are a delightful treat that each and everyone can enjoy. On those extra-special evenings, when you are both going out on a date and hosting a cat party at your house, this is the ideal dessert to serve. The recipe for this mouthwatering dessert may be prepared in only one hour; however, the chocolate ganache must be refrigerated for at least one full night before it can be used. During the process of manufacturing the truffle balls, this step is taken to ensure that the cooking chocolate and American hazelnuts are well combined and are simple to work with. The truffle is a sweet that was first created in France in the year 1895. The truffles got their name from the truffle mushrooms that grew there. Originally prepared with chocolate, truffles may now be found in a wide variety of flavor profiles, including Rum Truffle, Oreo Truffle, Chocolate Potato Truffle, Nutella Chocolate Truffle, and Olive Chocolate Truffle. They are simple to prepare at home, and you and your loved ones will appreciate the experience. 
Set a pot over medium heat and roast the hazelnuts for 3 to 5 minutes to make this decadent treat. Once you've finished, make sure the flame is turned off so they don't get burned. Gently touch them to loosen their skins after they've warmed up enough to handle. Put them in a basin and chop them finely. Set aside until needed. Add 2 cups of water to a deep-bottomed pan and bring it to a boil over medium heat. Make sure that the water level is 1/4 of the pan's depth before filling it. Pour some hot water into a glass pan, then place it over a bowl of cooking chocolate to melt. So that the chocolate doesn't get scorched, this is how it's done. Once the chocolates have melted, add the whipping cream and continue to cook until the sauce is smooth. Turn off the heat and take the pan out of the oven. Once the chocolate has cooled to room temperature, add vanilla essence, chopped hazelnuts, and butter to the melted chocolate. Allow the mixture to cool at room temperature before serving. Put it in the fridge overnight, covered with cling film. Scoop a little amount of the mixture into your hand the next day. It's time to form a ball out of it and roll it in cocoa powder to coat it. In a muffin cup, put the ball and arrange it on a baking sheet. To manufacture more of these truffles, just repeat the process. For cooling purposes, put this tray in the refrigerator Let them defrost for 5 to 10 minutes before serving. These truffles may be stored in the refrigerator for up to a month.
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