Hungarian hazelnut cake recipe

Here's a little nugget of food trivia-hazelnuts are often called filberts. No matter what you call them, they are delectable!

HUNGARIAN HAZELNUT CAKE
Ingredients

12 ounces hazelnuts

2 teaspoons baking powder

6 egg yolks

5/8 cup white sugar

6 egg whites

1 pint heavy whipping cream

1/8 cup chopped hazelnuts, for garnish

 
Directions
Preheat the oven to 325 degrees F. Generously grease and flour a 9 inch springform pan. Grind hazelnuts until very fine in texture and add baking powder. Set aside. In a large bowl, whisk together egg yolks and sugar until pale yellow in color. Stir in the hazelnut mixture until well combined. In a separate bowl, whisk the egg whites until stiff. Fold in 1/3 of the egg whites into the yolk mixture . When combined, add remaining whites and fold in until no streaks remain. Pour into prepared pan and bake 60 to 75 minutes, or until top of cake springs back when lightly touched. Cool on wire rack. When cool, slice the cake horizontally into 3 layers. Beat whipping cream until stiff then top each layer. Spread on top and sides of cake. Garnish with hazelnuts and serve.

Chocolate hazelnut cheesecake recipe

Chocolate and hazelnut is a decadent combination and they shine beautifully in this cheesecake.

CHOCOLATE HAZELNUT CHEESECAKE

2 cups semi sweet chocolate chips

1/2 cups vanilla wafer crumbs

3/4 cup toasted, ground hazelnuts

2 tablespoons sugar

3 tablespoons butter, melted

3 packages cream cheese, softened

1 cup sugar

3 eggs, slightly beaten

3 tablespoons hazelnut liqueur

24 skinned, toasted hazelnuts

4 tablespoons sour cream (NOT low fat)

1 tablespoon hazelnut liqueur

Directions
Preheat oven to 300 degrees F. Finely chop 1/3 cup chocolate chips. Add to a mixing bowl chopped chips, wafer crumbs, ground nuts, 2 tablespoons sugar, and melted butter. Mix until combined then press into the bottom and along the sides of a springform pan. Bake for 12-15 minutes. Remove from oven and allow to cool completely. Turn oven to 350 degrees. In a large bowl, beat cream cheese until light and fluffy. Add sugar and mix well. Roughly chop 1 cup of chocolate chips and stir in. Pour over crust and bake for 60 minutes. Turn oven off and open the door, allowing cheesecake to set up in the oven for several hours. Once the cake has set, remove from oven. Carefully remove the outer ring from the pan and place the dessert in your refrigerator until the toppings are ready to be added. Melt remaining chips in a double boiler and stir until smooth. Dip whole nuts halfway into the melted chocolate and shake to remove excess. Place on waxed paper to harden. Add sour cream and liqueur to the remaining chocolate and stir until combined. Spread on top of cheesecake then garnish with dipped hazelnuts.

Nordic Ware Leakproof Springform Pan, 10 Cup, 9 Inch
Frangelico Hazelnut Liqueur 1 L