French Chocolate Hazelnut Cake

French Chocolate Hazelnut Cake

In this recipe:

based on 45 reviews
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25 min.
82 min.
10 servings

A light and creamy glaze adorns this luscious French Chocolate Hazelnut Cake. Ground nuts replace quite a bit of the flour in this sinful confection.


  • 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
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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.

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Special treat

I am not a fan of hazelnuts. I decided to try a different nut; brazil or pecan. It was just as wonderful.

- KATHY GREEN from South Daytona, FL

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.

- Cheryl Layman from Germantown, MD


This is so good I am definitely going to make this more often!!!

- Amanda Elkins from Oakdale, CA

French Chocolate Hazelnut Cake

This cake is just out of this world WONDERFULLY GOOD.


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!

- Joyce Hammer from TOLEDO, OH

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Nutrition Facts

Serving Size: 1/10 of Recipe

Servings Per Recipe: 10

  • Amount Per Serving
  • Calories: 500
  • Calories from Fat: 270
  • Total Fat: 30g (46% of DV)
  • Saturated Fat: 17g (83% of DV)
  • Cholesterol: 105mg (36% of DV)
  • Sodium: 260mg (11% of DV)
  • Carbohydrates: 54g (18% of DV)
  • Dietary Fiber: 3g (11% of DV)
  • Sugars: 40g
  • Protein: 6g
  • Vitamin A: 10% of DV
  • Vitamin C: 0% of DV
  • Calcium: 4% of DV
  • Iron: 8% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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