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Chocolate hazelnut truffle cake served sliced
Dense chocolate truffle cake covered in ganache and hazelnuts

Chocolate Hazelnut Truffle Cake

Author: Flavelo
Recipes Cakes and Desserts
The name 'truffle' here refers not to the fungus, but to the consistency of chocolate ganache and the rustic shape. This cake is essentially a giant baked chocolate bonbon. Adding hazelnut spread (praline) to the ganache adds a silky, oily nutty depth that creates a feeling of luxury.
🕒 Prep Time 35 mins
🍳 Cook Time 30 mins
⌛ Total Time 3 hrs 5 mins
🍽️ Servings 10 servings
🔥 Calories 590 kcal
🌍 Cuisine French / International

Ingredients

Equipment Needed

  • Bain-marie
  • Cake tin
  • Whisk

Allergen Information

⚠️ Milk
⚠️ Eggs
⚠️ Cereals containing gluten
⚠️ Nuts

Instructions

1 ✓

Preheat the oven to 180°C. Line the tin. Melt the chocolate and butter over steam.

Tip: Melt slowly so the chocolate doesn't burn.
2 ✓

Beat the eggs with the sugar and vanilla until foamy. Mix in the lukewarm chocolate base.

Tip: The dissolving sugar gives the batter stability.
3 ✓

Sift in the flour, cocoa, salt. Fold together.

Tip: Cocoa powder deepens the colour and taste.
4 ✓

Bake for 25-30 minutes (skewer test). Allow to cool completely.

Tip: This is a dense cake, it won't rise much.
5 ✓

Ganache: Heat the cream (until simmering), remove from heat, stir in the hazelnut spread until homogeneous.

Tip: The emulsion (mixing of fat and water) is best if stirred circularly from the centre outwards.
6 ✓

Pour the lukewarm ganache over the cold cake. Sprinkle with roasted hazelnuts.

Tip: Roasting brings out the flavour of oily nuts.
7 ✓

Chill for 2 hours.

Tip: Ganache needs time to set.

Recipe FAQ

The ganache on top became too hard.
The ratio of chocolate to cream determines hardness. If you want it softer, use more cream. It gets very hard in the fridge, take it out before serving!
The ganache curdled (became oily).
The cream was too hot, or you mixed it too vigorously. A stick blender can sometimes fix it if you add a little cold cream.

Ingredients

  • 300 g Dark chocolate (min. 60%)
  • 150 g Butter
  • 150 g Caster sugar
  • 4 whole Eggs
  • 100 g Plain flour
  • 200 g Hazelnut spread (e.g., Nutella or homemade)
  • 100 g Hazelnuts (roasted, whole/coarsely chopped)
  • 200 ml Whipping cream
  • 2 tbsp Cocoa powder
  • 1 tsp Vanilla extract
  • 1 pinch Salt