Do you remember how it felt to turn 6?
The excitement of blowing your candles surrounded by all your little friends all beaming at you.. it was your special day, your day and it felt magic. Only as a child can a birthday feel quite so magical.
They say we need to learn from our children how to feel the true magic in our daily life again and perhaps that's true.
I certainly did when I celebrated my son's 6th birthday. Pure joy that was! I made a hazelnut and chocolate cake which was very successful.
If you prefer a quicker version of this cake you can leave the topping out and enjoy it just with a light dust of powdered sugar. It is delicious anyway as the hazelnuts will make it moist and fragrant.
Of course hazelnuts and chocolate are the key ingredients of Nutella so combining the two is just perfect and will make you crave for more!
- Prep Time : 30 minutes
- Cook Time : 40 minutes
- self raising flour - 250 g - 2.2 cups
- eggs - 3
- ground hazelnuts - 200 g - 1 and 2/3 cups
- butter - 100 g - just under 1/2 cup
- milk - 50 ml - 1.7 fl oz
- vanilla essence - 1 tsp
- sugar - 130 g - 2/3 cup
- For the chocolate glazing:
- dark chocolate - 150 g - 5.2 oz
- fresh cream - 3 tbsp
- chopped toasted hazelnuts - 6 tbsp
- For the decoration:
- cocoa powder - 2 tbsp
- powdered (icing) sugar - 2 tbsp
- fresh whipping cream - 180 ml - 6 fl oz
Whip the eggs with the sugar until pale and creamy.
Add the softened butter, the ground hazelnuts, the vanilla essence, the milk and finally the sifted flour. Mix well. Add some extra milk if the mixture seems a little dry.
Pour the mixture onto a well greased round baking tray (measuring approx 22 cm or 8.6 inch diameter) and cook at 180C or 350 F for 40 minutes.
Melt the chocolate with 3 tbsp of cream.
Spread it well all over the cake.
Sprinkle with the toasted hazelnuts.
Whip the cream, add the cocoa powder, the powdered sugar and mix well. Put the mixture in a piping bag and decorate your cake.
Store in the fridge.
I am entering this to "Bake of the Week" hosted by Casa Costello.