Hazelnut Chocolate Caramel Cake

Decadent Hazelnut Chocolate Caramel Cake


For Dough:

5 egg whites
A pinch of salt
150g (3/4 cup) sugar
5 egg yolks
80g (1/2 cup) flour
30g (2.5 tbsp) cocoa powder
1/2 tsp baking powder
50g (1/5 cup) boiling water
40g ground hazelnuts
Baking pan 18×28 cm
For Caramel:

300g (1.5 cups) sugar
100ml (2/5 cup) water
230g (1.2 cups) boiling cream 33% fat
80g (1/3 cup) butter
For Soaking:

50ml (1/5 cup) milk
1 tbsp powdered sugar
For Cream:

200g (1 cup) cream 33% fat
600g (2.6 cups) cream cheese
90g roasted hazelnuts
For Chocolate Layer:

150g chocolate
75g (3 tbsp) butter


For Dough:

Preheat the oven to 180°C (356°F). Grease and line a 18×28 cm baking pan.
In a mixing bowl, beat egg whites with a pinch of salt until stiff peaks form. Gradually add sugar and continue beating until glossy.
In another bowl, beat egg yolks until pale and creamy.
Sift in flour, cocoa powder, and baking powder over the egg yolk mixture. Gently fold in.
Fold in boiling water and ground hazelnuts until well combined.
Pour the batter into the prepared baking pan and smooth the top.
Bake for 25 minutes or until a toothpick inserted into the center comes out clean. Let it cool completely.
For Caramel:

In a saucepan, combine sugar and water. Cook over medium heat without stirring until it reaches a golden amber color.
Remove from heat and carefully add boiling cream. Stir until smooth.
Add butter and stir until melted. Let it cool slightly.
For Soaking:

Mix milk with powdered sugar until sugar dissolves.
For Cream:

In a mixing bowl, whip cream until stiff peaks form.
In another bowl, beat cream cheese until smooth. Fold in whipped cream and roasted hazelnuts.
Spread the cream mixture over the cooled cake. Refrigerate for 4 hours.

Prep Time: 30 minutes | Cooking Time: 25 minutes | Total Time: 5 hours 55 minutes

Kcal: 320 kcal | Servings: 12 servings

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