With a hint of coffee and lots of hazelnuts, this European-style cake is drier than North American–style coffee cakes, but it's sure to impress guests with its old-world charm. The chocolate hazelnut glaze adds a rich, luxurious finish. Look for toasted skinned hazelnuts in the bulk section of your grocery store.
- Portion size 10 servings
- Credits : Canadian Living Magazine: December 2011
- 3 eggs
- 1/2 cup granulated sugar
- 2 tablespoons liquid honey
- 1/2 cup unsalted butter melted
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cup toasted skinned hazelnuts ground
- 2 teaspoons instant coffee granules
Chocolate Hazelnut Glaze:
- 1/4 cup chocolate hazelnut spread (such as Nutella)
- 2 1/2 tablespoons water
- 2 tablespoons toasted skinned hazelnuts chopped
MethodIn large bowl, beat together eggs, sugar and honey on high until lightened and thickened, about 5 minutes. Add butter; beat for 1 minute.
Sift together flour, baking powder, baking soda and salt; beat into egg mixture just until combined. Fold in hazelnuts. Remove 1/3 cup to small bowl; stir in coffee granules and set aside.
Scrape remaining hazelnut mixture into greased and parchment paper–lined 9-inch (1.5 L) round cake pan. By spoonfuls, drop coffee mixture over top. Run tip of knife through batter to swirl; smooth top.
Bake in 350°F (180°C) oven until cake tester inserted in centre comes out clean, about 30 minutes. Let cool in pan on rack for 10 minutes. Remove from pan; transfer to rack and let cool completely.
Chocolate Hazelnut Glaze: Stir chocolate hazelnut spread with water until smooth. Spread over top of cake; sprinkle with hazelnuts. (Make-ahead: Store in airtight container for up to 2 days.)
Nutritional facts Per each of 10 servings: about
- Sodium 173 mg
- Protein 7 g
- Calories 383.0
- Total fat 27 g
- Potassium 234 mg
- Cholesterol 80 mg
- Saturated fat 8 g
- Total carbohydrate 32 g
- Iron 12.0
- Folate 24.0
- Calcium 8.0
- Vitamin A 10.0