Norwegian Hazelnut Cake

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Total Time
1hr
Prep 15 mins
Cook 45 mins

I found this wonderful cake in a Pillsbury booklet from 1984. I like to make it for special occasions. It is very dense, rich, and almost chewy. Guests have either loved it or hated it. Since I love it, I'm posting it here. Hope you love it too. (ZWT3 Norwegian settlers have had a great influence on the Midwest)

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Lightly grease bottom only of a 10-inch springform pan.
  3. Reserve 8 whole hazelnuts for garnish.
  4. With a blender or food processor, grind hazelnuts to a coarse meal (makes about 1 1/3 cups).
  5. Reserve 1 Tablespoon ground hazelnuts for garnish.
  6. Melt butter; set aside to cool.
  7. In a large bowl, beat eggs, sugar and 1 teaspoon vanilla until thick and lemon colored, about 2-3 minutes.
  8. Lightly spoon flour into measuring cup; level off.
  9. Add flour, baking powder, and ground hazelnuts; mix well.
  10. Continue beating, adding cooled, melted butter gradually until well blended.
  11. (Mixture will be quite thick).
  12. Spread batter in prepared pan.
  13. Bake for 35-45 minutes or until toothpick inserted in center comes out clean.
  14. Cool 15 minutes; remove sides of pan.
  15. Run long knife under cake to loosen from pan bottom; invert onto serving plate.
  16. Allow to cool about 30 minutes, covered with light cloth towel.
  17. To prepare glaze, bring half-and-half and salt just to a boil; remove from heat.
  18. Stir in chocolate chips and 1/2 teaspoon vanilla until melted and smooth.
  19. Spread glaze over top of cake, allowing some to drizzle down the sides.
  20. Sprinkle reserved ground hazelnuts around the top edge of the cake.
  21. Halve reserved whole hazelnuts; arrange around top edge of cake over nut garnish.
  22. Store in a tightly closed cake container as this cake will dry out.
  23. I have also frozen it successfully.
Most Helpful

5 5

I personally loved this cake. It tasted almost exactly like a Ferrero Rocher chocolate. All the adults enjoyed it, but I don't think it's really a "kid cake" as anyone under the age of 18 wasn't really crazy about it! The only changes I made were to use 4 egg whites and 1 whole egg and realized when making the glaze that all I had was non-fat half and half, but it didn't seem to make a difference because it was still delicious! The only problem I had was my own fault, I baked it a bit too long, making it a little bit drier than it probably should have been.