Instructions

Place 4 oz chopped chocolate in a small bowl.

Heat 1/4 cup cream until almost boils.

Pour the cream into chopped chocolate.

Leave for about 3 minutes and then slowly mix until it forms the chocolate ganache.

Add 3/4 cup Nutella and whisk until smooth.

Pop into the fridge until set. (3 to 5 hours)

Shape truffle mixture by ice cream scoop or by rounded teaspoons into small balls.

Option 1:

Roll them in the ground hazelnuts.

Pop into the fridge for 1/2 hour.

In the top of a double boiler melt 1/4 cup pink chocolate.

Drop truffles, one at a time into melted pink chocolate.

Transfer them back into baking sheet.

Chill until set.

Enjoy!

This cake is a masterful mix of textures. It combines the flavors of hazelnut and chocolate and has a soft, moist, almost a truffle like texture.

I love this cake. And you will too.Trust me you need this recipe because you should have an elegant chocolate cake in your arsenal.

Hazelnut Rum Cake from the best food blog 5starcookies

Equipment and preparation

Name: Pink Nutella Chocolate Truffles
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1
Ingredients: 4 oz chocolate, finely chopped; 1/4 cup heavy cream; 3/4 cup Nutella; 3/4 cup hazelnuts, ground; 1/4 cup pink chocolate

-You will need three ramekins.

-Spray them with baking spray and dust with cocoa powder. (be generous)

Now we can list the ingredients.

Ingredients

100 gr Lindt Hazelnut Chocolate

1/4 cup unsalted butter

1 large egg + 1 egg yolk

1/4 cup icing sugar

1/8 cup all purpose flour

1/4 tsp salt

1/2 TBSP rum

Optional: 1/4 cup chopped hazelnuts

Look and Bake – VISUAL INSTRUCTOR

Preheat oven to 425 F.

Place the chopped chocolate and 1/4 cup unsalted butter in a bowl set over a pan of gently simmering water, ensuring the bowl doesn’t touch the water.

Hazelnut Chocolate Rum Cake from the best food blog 5starcookies and Cookie - Melting chocolate with butter — Hazelnut Chocolate Rum Cake from the best food blog 5starcookies and Cookie – Melting chocolate with butter

Stir it gently until the last lumps have disappeared.

Hazelnut Chocolate Rum Cake from the best food blog 5starcookies and Cookie - Melted chocolate and butter — Hazelnut Chocolate Rum Cake from the best food blog 5starcookies and Cookie – Melted chocolate and butter

Add 1/2 TBSP rum and stir. Set aside.

Mix 1/8 cup AP flour, 1/4 cup icing sugar and 1/4 tsp salt. Set aside.

Whisk 1 large egg and 1 egg yolk in another bowl.

Hazelnut Chocolate Rum Cake from the best food blog 5starcookies and Cookie - Mix eggs — Hazelnut Chocolate Rum Cake from the best food blog 5starcookies and Cookie – Mix eggs

Now add flour and egg mixture into melted chocolate and butter.

Slowly stir everything together.

Add 1/4 cup chopped hazelnut and mix all ingredients together. (THIS STEP IS OPTIONAL)

Spoon chocolate batter into prepared ramekins.

Hazelnut Chocolate Rum Cake from the best food blog 5starcookies and Cookie - ramekins — Hazelnut Chocolate Rum Cake from the best food blog 5starcookies and Cookie – ramekins

Bake at 425 F for 12 minutes.

Allow to cool for 1 minute.

Cover each ramekin with an inverted plate and turn over.

Hazelnut Rum Cake from the best food blog 5starcookies - Baked Cake — Hazelnut Rum Cake from the best food blog 5starcookies – Baked Cake

Decoration – Final touch

Hazelnut Ice Cream
Whip Cream
Ground hazelnut
Chocolate
Icing Sugar

Eating Time – JOY!

Hazelnut Rum Cake from the best food blog 5starcookies - Eating Time — Hazelnut Rum Cake from the best food blog 5starcookies – Eating Time

Hazelnut Chocolate Rum Cake - Masterful Mix of Texture

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Ingredients

100 gr Lindt Hazelnut Chocolate
1/4 cup unsalted butter
1 large egg + 1 egg yolk
1/4 cup icing sugar
1/8 cup all purpose flour
1/4 tsp salt
1/2 TBSP rum
Optional: 1/4 cup chopped hazelnuts

Instructions

Preheat oven to 425 F.
Place the chopped chocolate and 1/4 cup unsalted butter in a bowl set over a pan of gently simmering water,
ensuring the bowl doesn’t touch the water.
Stir it gently until the last lumps have disappeared.
Add 1/2 TBSP rum and stir. Set aside.
Mix 1/8 cup AP flour, 1/4 cup icing sugar and 1/4 tsp salt. Set aside.
Whisk 1 large egg and 1 egg yolk in another bowl.
Now add flour and egg mixture into melted chocolate and butter.
Slowly stir everything together.
Add 1/4 cup chopped hazelnut and mix all ingredients together. (THIS STEP IS OPTIONAL)
Spoon chocolate batter into prepared ramekins.
Bake at 425 F for 12 minutes.
Allow to cool for 1 minute.
Cover each ramekin with an inverted plate and turn over.