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.

Equipment and preparation

-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.

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.

Decoration – Final touch

1. Hazelnut Ice Cream
2. Whip Cream
3. Ground hazelnut
4. Chocolate
5. Icing Sugar

Eating Time – JOY!

Hazelnut Chocolate Rum Cake - Masterful Mix of Texture

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Print

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

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

Frame your cake and enjoy your day…

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