Hazelnut Chocolate Olive Oil Cake Easy to make and fun to serve, you'll rack up the compliments for this delicious dessert. Made with roasted hazelnuts and semi-sweet chocolate, you won't be able to eat just one piece. Try it for your next party or enjoy at home with a hot cup of coffee. 0 peopleloved this print Ingredients Directions Ingredients Cake 1/2 cup toasted hazelnuts plus extra for garnish,, chopped 1 tbsp. orange zest,, coarsely chopped 1 cup sugar 1/2 cup all-purpose flour, 1/3 cup cocoa 1 tsp. baking powder 1/8 tsp. salt 2 large whole eggs 2 large egg whites Chocolate Glaze 1/2 cup Bertolli® Olive Oil Extra Light Taste Cake 1/2 cup fresh squeezed orange juice and zest 1 tsp. pure vanilla extract Bertolli® Extra Virgin Olive Oil Spray Rich Taste, For pan Chocolate Glaze 3.5 ounces semi sweet chocolate,, coarsely chopped 1/2 cup heavy cream Directions Cake Step 1: Preheat the oven to 350°. Prepare a 9-inch spring form pan with olive oil spray. Sprinkle with flour and tap out excess. Step 2: Place the hazelnuts, orange zest and 2 tablespoons of the sugar (from the 1 cup) in a food processor and process until very finely chopped. Set aside. Sift the flour, cocoa, baking powder and salt into a large bowl. Add the ground hazelnut mixture to the flour mixture until blended and set aside. Step 3: Combine the whole eggs and egg whites in a large mixing bowl and beat on medium high until frothy. Gradually beat in the remaining sugar, 2 tablespoons at a time, scrapping down the bowl from time to time, until the mixture is thick and pale in color, 3 to 5 minutes. With the mixer on its lowest speed add the Bertolli® Extra Light Tasting Olive Oil in a slow, steady stream. Remove the bowl from the mixer and add the orange juice and vanilla; gently stir with a rubber spatula until blended. Step 4: In three or four additions gently fold the flour and hazelnut mixture into the egg yolk mixture until blended. Pour into the prepared pan. Bake until the edges begin to pull away from the sides of the pan and the center feels set when pressed lightly with a fingertip, about 30 minutes. Cool the cake in the pan on a wire rack. Chocolate Glaze Step 1: Prepare glaze while cake cools by heating the heavy cream to a low simmer in a small saucepan. Add the chocolate to the hot cream and stir until chocolate is melted. Cool at room temperature until glaze is thick enough to spread. Use an offset spatula to spread the glaze on the top of the cake. Garnish the rim of the cake with toasted hazelnuts and the top with orange zest. Serve with a whipped cream. Share This Recipe Share How To Sending Thank you! Your email was sent.Send another! Send More Enter your name* Recipient Name* Recipient Email Address* Enter your message here Hey! Thought you might like to learn how to do this from Bertolli. * Required field Send How To Related How To's & Recipes Alfredo Florentine Lasagna Get Cooking Tuscan Table Fall Get Cooking Asiago Beef & Carrot Ragout Get Cooking Antipasto Tray Get Cooking Asiago Giambotta with Parmesan Polenta Get Cooking Marinade Ratio Get Cooking
