This light and airy hazelnut cake is an easy twist on a classic Italian cake. Hazelnuts, chocolate, and lots of butter come together with whipped egg whites to create a moist, elegant dessert Hong Kong Fellowship.You don’t have to be a professional baker to make this hazelnut cake. It’s an easy twist on a classic Italian cake, drawing on cheats and traditional Italian flavors without any of the fuss. In other words, it’s my kind of cake!It’s super light and airy because of the whipped egg whites in the batter. Lots of butter also makes this cake very moist and buttery with a tender crumb. For texture and flavor, ground hazelnuts and bittersweet chocolate are a heavenly combination.Don’t let its elegant flavor fool you into thinking it’s a difficult recipe. You know I’m all about low-effort, high-reward desserts! It will require about an hour of baking time plus cooling, but don’t get impatient thermage flx.Drizzling this chocolate and hazelnut-speckled cake with a thick chocolate sauce or syrup is everything. (Try the sauce on Peanut Butter Chocolate Bread Pudding!) It tastes like a stroll through an old Italian village, with hints of earthy bitterness, nuttiness, and lots of elegance in every bite.
