Estimated Times
Preparation Time: 25 mins
Cooking Time: 42 mins
Cooling Time: 15 mins cooling
Servings: 10 servings
2 cups
(12-oz. pkg.)
NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, divided
3/4 cup
granulated sugar
2/3 cup
butter or margarine, softened
1 teaspoon
vanilla extract
1/2 teaspoon
salt
3
large
eggs, separated
1 cup
all-purpose flour
1/4 cup
hazelnut liqueur or milk
2/3 cup
ground toasted hazelnuts or almonds
2 tablespoons
granulated sugar
3 tablespoons
butter or margarine
2 tablespoons
light corn syrup
1 tablespoon
water
PREHEAT oven to 350° F. Grease and flour 9-inch springform pan.
MICROWAVE 1 cup morsels in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. If necessary, microwave at additional 10- to 15-second intervals, stirring just until smooth. Cool to room temperature.
BEAT sugar, butter, vanilla extract and salt in large mixer bowl until creamy. Beat in melted chocolate and egg yolks. Add flour and liqueur; beat until smooth. Stir in hazelnuts. Beat egg whites in small mixer bowl until soft peaks form. Gradually add 2 tablespoons sugar; beat until stiff peaks form. Fold into chocolate batter. Spread into prepared springform pan.
BAKE for 35 to 40 minutes or until wooden pick inserted in center comes out still slightly moist. Cool in pan for 15 minutes. Loosen and remove side of pan. Invert onto wire rack to cool completely.
HEAT butter, corn syrup and water in small, heavy-duty saucepan over low heat, stirring constantly, until mixture just comes to a boil. Remove from heat. Add remaining morsels; stir until smooth. Cool to room temperature.
POUR 3 tablespoons Glaze into small, heavy-duty plastic bag. Pour remaining Glaze over cake; spread over top and sides. Allow to set for a few minutes. Cut tiny corner from bag; pipe reserved Glaze over cake.
|
Calories: 500
|
Calories from Fat: 270
|
Total Fat: 30 g
|
|
Saturated Fat: 17 g
|
Cholesterol: 105 mg
|
Sodium: 260 mg
|
|
Carbohydrates: 54 g
|
Dietary Fiber: 3 g
|
Sugars: 40 g
|
|
Protein: 6 g
|
VIEW DETAILED NUTRITION INFORMATION
KATHY G. from South Daytona, FL
04/28/09
Rated:
Special treat
I am not a fan of hazelnuts. I decided to try a different nut; brazil or pecan. It was just as wonderful.
Cheryl L. from Germantown, MD
12/08/06
Rated:
French Chocolate Hazelnut Cake
This delicious cake is always easy to make. And it does not call for ingredients that you don't always have on hand. I'm going to try it with almonds next time. Rich and delicious, a sliver is enough. NOTE: It really does make a difference if you toast the nuts. So don't leave this step out.
Amanda E. from Oakdale, CA
09/20/06
Rated:
Yummy
This is so good I am definitely going to make this more often!!!
SHEILA N. from WINNETKA, CA
08/14/06
Rated:
French Chocolate Hazelnut Cake
This cake is just out of this world WONDERFULLY GOOD.
Joyce H. from TOLEDO, OH
07/24/06
Rated:
Excellent with Fresh Fruit
I made the cake for a meeting of our herb society and received many compliments. I served the cake on an pedestal cake plate which was the centerpiece for the table display. A small slice of this rich cake was great with cut up fresh fruit: watermelon, grapes, pineapple, and strawberries. The cake was not difficult to make as long as there is ample time. Excellent!