Swabian Chocolate Hazelnut Cake

Ingredients

While the original Torta Setteveli is known for its seven layers of chocolate and hazelnut, this Swabian adaptation focuses on the combination of chocolate and hazelnut flavors in a single cake. The Swabian Chocolate Hazelnut Cake retains the essence of the original by featuring layers of chocolate sponge cake and hazelnut cream filling, but with a simplified approach. The cake is then covered in a smooth chocolate ganache and garnished with roasted hazelnuts, adding a touch of Swabian flair. We alse have the original recipe for Torta Setteveli, so you can check it out.

• 200g (1 ¾ cups) all-purpose flour 200g (1 ¾ cups) all-purpose flour
• 50g (½ cup) cocoa powder 50g (½ cup) cocoa powder
• 2 tsp baking powder 2 tsp baking powder
• 200g (1 cup) granulated sugar 200g (1 cup) granulated sugar
• 4 large eggs 4 large eggs
• 200ml (¾ cup) milk 200ml (¾ cup) milk
• 150g (1 ¼ cups) ground hazelnuts 150g (1 ¼ cups) ground hazelnuts
• 200g (1 cup) unsalted butter, softened 200g (1 cup) unsalted butter, softened
• 200g (1 ¾ cups) powdered sugar 200g (1 ¾ cups) powdered sugar
• 200g (7 oz) dark chocolate, chopped 200g (7 oz) dark chocolate, chopped
• 200ml (¾ cup) heavy cream 200ml (¾ cup) heavy cream
• 50g (½ cup) roasted hazelnuts, chopped (for garnish) 50g (½ cup) roasted hazelnuts, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 480 kcal / 2010 KJ
• Fat (total, saturated): 30g, 12g
• Carbohydrates (total, sugars): 48g, 32g
• Protein: 7g
• Fiber: 3g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease and flour a round cake pan.
2. 2.
   In a bowl, whisk together the flour, cocoa powder, and baking powder.
3. 3.
   In a separate large bowl, beat the granulated sugar and eggs until light and fluffy.
4. 4.
   Gradually add the flour mixture to the egg mixture, alternating with the milk. Mix until well combined.
5. 5.
   Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool completely.
6. 6.
   In a mixing bowl, cream together the ground hazelnuts, softened butter, and powdered sugar until smooth and creamy.
7. 7.
   Cut the cooled cake horizontally into two equal layers. Spread a generous amount of hazelnut cream filling on the bottom layer and place the second layer on top.
8. 8.
   In a saucepan, heat the heavy cream until it begins to simmer. Remove from heat and add the chopped dark chocolate. Stir until the chocolate is completely melted and the mixture is smooth.
9. 9.
   Pour the chocolate ganache over the assembled cake, allowing it to drip down the sides. Sprinkle the chopped roasted hazelnuts on top for garnish.
10. 10.
    Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld together.

Treat your ingredients with care...

• Hazelnuts — Make sure to roast the hazelnuts before chopping them for garnish. This will enhance their flavor and add a delightful crunch to the cake.

Tips & Tricks

• For a more intense hazelnut flavor, you can add a few drops of hazelnut extract to the hazelnut cream filling.
• To make the cake extra moist, brush each cake layer with a simple syrup made from equal parts sugar and water before spreading the hazelnut cream filling.
• If you prefer a sweeter cake, you can add a layer of Nutella between the cake layers along with the hazelnut cream filling.
• For a decorative touch, you can pipe some additional hazelnut cream filling on top of the cake before adding the chocolate ganache.
• Serve the cake slightly chilled for the best texture and flavor.

Serving advice

Slice the Swabian Chocolate Hazelnut Cake into generous portions and serve it on dessert plates. Accompany each slice with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Presentation advice

To present the Swabian Chocolate Hazelnut Cake beautifully, place a slice on a dessert plate and drizzle some chocolate sauce around the plate. Garnish with a sprig of fresh mint and a dusting of cocoa powder for an elegant touch.