A rich, layered dessert that brings together the boldness of dark chocolate, the crunch of hazelnuts, and the smooth luxury of ganache.

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Ingredients:

• 200 grams of dark chocolate (70% cocoa recommended)

• 150 grams of unsalted butter

• 150 grams of granulated sugar

• 4 large eggs

• 100 grams of all-purpose flour

• 50 grams of unsweetened cocoa powder

• 1 teaspoon vanilla extract

• 200 milliliters of heavy cream (for topping)

• 100 grams of hazelnuts, roughly chopped

• 200 grams of chocolate ganache (store-bought or homemade)

• 100 grams of chocolate balls (for decoration)

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Instructions:

Step 1: Prepare the Chocolate Base

Begin by preheating your oven to 180°C (350°F). Lightly grease a round cake tin with butter or line it with parchment paper to prevent sticking.

In a heatproof bowl set over a pot of simmering water (double boiler), gently melt the dark chocolate together with the butter. Stir occasionally until the mixture becomes smooth and fully combined. Remove from heat and allow it to cool slightly.

Step 2: Whisk the Eggs and Sugar

In a large mixing bowl, whisk the granulated sugar, eggs, and vanilla extract together using a hand mixer or stand mixer. Beat for about 3–4 minutes, or until the mixture becomes pale, fluffy, and slightly thickened.

Step 3: Combine Dry Ingredients

Sift together the all-purpose flour and cocoa powder to remove any lumps. Gradually fold the dry mixture into the beaten egg mixture using a spatula. Be careful not to overmix.

Step 4: Add Melted Chocolate Mixture

Pour the slightly cooled melted chocolate and butter mixture into the batter. Gently fold everything together until a smooth, uniform batter forms.

Step 5: Bake the Cake

Transfer the batter into the prepared cake tin and smooth the top with a spatula. Place it in the preheated oven and bake for approximately 25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

Once baked, remove the cake from the oven and allow it to cool completely in the tin before removing.

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Step 6: Assemble the Toppings

After the cake has cooled:

1. Spread the Cream – Evenly spread the heavy cream over the entire surface of the cooled cake. This adds a smooth, creamy texture that contrasts beautifully with the richness of the chocolate.

2. Add Chopped Hazelnuts – Sprinkle the roughly chopped hazelnuts over the cream layer. These add crunch and a toasty nutty flavor that complements the chocolate base.

3. Cover with Ganache – Pour or spread a thick layer of chocolate ganache over the hazelnut and cream topping. Let it gently drip down the sides for a luscious, elegant finish.

4. Decorate with Chocolate Balls – Finally, place the chocolate balls decoratively on top of the ganache layer. You can arrange them in a circular pattern, scatter them across the surface, or create a centerpiece design.

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Step 7: Chill and Serve

Place the decorated cake in the refrigerator and chill for at least 2 hours before serving. This resting time allows the ganache to set and the flavors to blend perfectly.

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Serving Suggestions:

Slice and serve the Chocolate Hazelnut Delight Cake on its own, or accompany it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat. It pairs wonderfully with a hot espresso, cappuccino, or a glass of dessert wine.

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This cake is perfect for celebrations, dinner parties, or any occasion where you want to impress with a show-stopping, deeply satisfying dessert.