Ingredients for Norwegian Hazelnut Cake
- 1 cup hazelnuts
- Butter
- White Sugar
- 1 ½ teaspoons vanilla extract
- All Purpose Flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- Heavy Whipping Cream
- Semi Sweet Chocolate Chips
- 4 large eggs
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How to Make Norwegian Hazelnut Cake
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch springform pan.
- Reserve 8 whole hazelnuts for garnish. Pulse the remaining hazelnuts in a food processor until finely ground. Reserve 1 tablespoon of ground hazelnuts for garnish.
- Melt margarine or butter in a small saucepan over low heat. Set aside to cool completely.
- In a large bowl, beat eggs and sugar until thick and pale yellow. Beat in 1 teaspoon of vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Slowly pour in the cooled melted butter or margarine, beating until the batter is smooth.
- Pour batter into the prepared springform pan and spread evenly.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 15 minutes. Carefully remove the sides of the springform pan.
- Invert the cake onto a serving plate. Cover with a clean kitchen towel and let cool completely for at least 30 minutes.
- To make the glaze: In a medium saucepan, heat whipping cream over medium heat until it just begins to simmer. Remove from heat and stir in the semi-sweet chocolate chips until melted and smooth. Stir in remaining ½ teaspoon vanilla extract.
- Pour glaze over the cooled cake, letting it drizzle down the sides.
- Sprinkle the reserved ground hazelnuts around the top edge and arrange the whole hazelnuts over the ground nuts.
- Refrigerate for at least 30 minutes before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
99g
Fat
39g
Carbs
12g
