Chocolate hazelnut cake recipe?

In Philadelphia my mom use to get this awesome cake that was hazelnut and covered with chocolate shavings. I don't know if it shop exists (30 years ago) but the hint of that favorite cake is still teasing my senses. Anyone know the recipe or a similar recipe for me to try? I remember it being very moist and easy to freeze for later eating too. Sorry it ended up here, I did pick the correct catagory, but it went here.. I don't know why.

Public Comments

  1. wrong category
  2. THE CHOCOLATE FINALE CAKE

    3/4 c. sugar
    4 lg. eggs, separated
    6 oz. German sweet chocolate
    3/4 c. butter
    5 level tbsp. all-purpose flour, sifted
    6 tbsp. finely grated almonds, pecans or hazelnuts
    Pinch of salt
    1 tsp. vanilla extract or cognac vanilla

    CHOCOLATE FINALE FROSTING:

    5 oz. dark sweet or semi-sweet chocolate
    2 tbsp. heavy or whipping cream
    3 tbsp. butter
    1 tsp. vanilla extract or cognac vanilla
    Slivered or grated almonds, pecans or hazelnuts for garnish (optional)
  3. Chocolate Hazelnut Cake

    9 ounces unsalted butter, cut into chunks

    8 ounces bittersweet chocolate, coarsely chopped

    1 1/2 ounces unsweetened chocolate, coarsely chopped

    6 eggs

    1 cup plus 2 tablespoons granulated sugar

    1/8 teaspoon salt

    1/3 cup cake flour

    1 cup toasted hazelnuts, coarsely chopped, plus a few whole for optional garnish

    2 tablespoons Frangelico or brandy, optional

    Nutella (chocolate-hazelnut spread), optional

    Whipped cream or vanilla ice cream

    Preheat the oven to 325 degrees. Lightly butter a 9-inch springform pan, or line the bottom of a cake pan with a circle of parchment paper.

    Combine butter and chocolates in the top of a double boiler. Melt over hot (not boiling) water. Set chocolate mixture aside to cool slightly.

    Separate the eggs, placing the yolks in a medium bowl and the whites in a large bowl. Add sugar and salt to yolks; whisk to combine. Whisk in melted chocolate. Sift cake flour over chocolate mixture; whisk to combine. Fold in chopped hazelnuts and liqueur.

    Using beaters or a clean whisk, whip the egg whites to soft peaks. Fold the whites into the chocolate mixture, combining gently to deflate the whites as little as possible. Pour the batter into the prepared pan. Bake about 45 minutes, until the cake rises and cracks slightly. Let cake cool (it will fall a bit), then remove from the pan. Garnish the cake with toasted hazelnuts, or pipe stars of Nutella around the edge. Serve with whipped cream or vanilla ice cream.

    Yield: 8 to 10 servings.
  4. Check out http://useinfo-cakes.blogspot.com/
    It has recipes for quite a few tasty cakes that can be prepared easily from home ..
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