Chocolate Almond and Hazelnut Bundt Cake
This chocolate, almond, and hazelnut bundt cake ais loaded with dark chocolate, almonds, and toasted hazelnuts-so much flavor, beautifully moist, and absolutely delicious and it is gluten-free.
- 6 eggs room temperature
- 200 grams granulated sugar (1 cup, 7.05 oz)
- 200 grams butter (7.05 oz, 7/8 cup) room temperature
- 2 teaspoons vanilla extract
- 150 grams dark chocolate (5.3 oz) 60-70% cacao
- 200 grams ground almonds (7.05 oz, 1 2/3 cups) preferably toasted
- 200 grams ground hazelnuts (7.05 oz, 2 cups) preferably toasted
- 1 teaspoon baking powder
- Pinch of salt
- 100 grams dark chocolate (3.52 oz)
- 50 grams heavy cream (1.76 oz)
Preheat oven to 180 C (350 F).
In a water bath or in a microwave in 15 seconds intervals melt chocolate. Let it cool.
In a large bowl add butter and sugar and beat with an electric mixer for 3 minutes, until creamy. Add in vanilla and one egg at a time and beat well after addition. Fold in melted chocolate.
In a separate bowl whisk ground almonds, hazelnuts, baking powder, and salt.
Add dry ingredients into the butter mixture and using a rubber spatula or wooden spoon fold everything together until incorporated.
Grease and flour bundt cake pan 23 cm (9inch-2 Liter/8 cups) in diameter. Be sure to grease and flour every inch of the pan to make sure your cake does not stick, don't forget the tube in the middle.
Pour the batter into prepared pan and bake 50-60 minutes or until a toothpick inserted in a cake comes out clean (few moist crumbs are ok, there shouldn't be any liquid batter).
Pour the cream into a small saucepan and place it over medium-low heat for a few minutes, until it gets hot. Don't let it boil.
While the cream is heating, chop the chocolate into fine pieces.
Add the chocolate into the cream. Stir gently to distribute the chocolate through the cream and then let it sit for a few minutes to give the chocolate time to soften and melt.
Vigorously whisk the mixture in one direction until smooth and creamy.
Allow cooling for 5 minutes before pouring over the cake.