royal chocolate nut cake
No Image
From a Hershey's cookbook.
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yield
12 -14
cook time
1 Hr 5 Min
method
Bake
Ingredients For royal chocolate nut cake
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1 1/2 csemi sweet chocolate chips
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12egg yolks, room temperature
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1/2 csugar
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2 cground hazelnuts (about 6 ounces whole)
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1 tspvanilla
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12egg whites, room temperature
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1/8 tspcream of tartar
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1/2 csugar
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choco nut cream frosting (below)
- FOR CHOCO NUT CREAM FROSTING
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1 cheavy or whipping cream
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1/2 cpowdered sugar
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2 Tbspunsweetened cocoa
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1 tspvanilla
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1/2 cchopped toasted hazelnuts (about 2 ounces whole)
How To Make royal chocolate nut cake
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1Melt chocolate chips in top of double boiler over hot, not boiling, water; cool to lukewarm. Beat egg yolks with 1/2 cup sugar in large mixer bowl on high speed until thick. Reduce speed to low; blend in lukewarm chocolate. Stir in 1 cup of the ground hazelnuts and the vanilla. Beat egg whites with cream of tartar in large mixer bowl until foamy; add 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold egg whites into chocolate mixture; fold in remaining 1 cup hazelnuts.
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2Pour into ungreased 10 inch tube pan with removable bottom. Bake at 350 for 60-65 minutes or until top springs back when touched lightly. Invert cake over funnel or bottle until completely cool. Loosen cake from side and bottom of pan with knife; invert onto serving plate. Frost with Choco Nut Cream Frosting. Chill.
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3For Choco Nut Cream Frosting: Beat cream, powdered sugar, cocoa, and vanilla in small mixer bowl until stiff. Stir in toasted hazelnuts.
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