Nut Cake Recipes

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Servings: 12 servings Difficulty: Intermediate
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A rich, dense Engadiner-style hazelnut tart with a buttery shortbread crust and sweet chocolate ganache filling.
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Nut Cake Recipes recipe image
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Nut Cake Recipes

Author: chefs-mate Courses:
Difficulty: Intermediate
Servings: 12 servings

Description

Discover the charm of the Engadiner Nusstorte, a traditional Swiss delight that balances rich chocolate with earthy hazelnuts. This decadent cake features a crisp, buttery shortbread base topped with a silky dark chocolate ganache and generously studded with toasted hazelnuts. The texture is dense yet fudgy, offering a sophisticated flavor profile that is both comforting and elegant. Perfect for holiday gatherings, afternoon tea, or as a special treat for nut lovers, this cake requires minimal effort but yields impressive results. Its deep, roasted nuttiness pairs beautifully with a cup of strong coffee or a glass of dessert wine, making it an ideal centerpiece for any cozy evening.

Ingredients

Directions

  1. Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan or tart pan with removable bottom.
  2. In a medium bowl, cream together the softened butter and sugar until light and fluffy. Add the vanilla extract.
  3. Gradually add the flour, mixing until a soft dough forms. Press the dough evenly into the bottom and slightly up the sides of the prepared pan.
  4. Bake the crust for 15-20 minutes until lightly golden. Remove from oven and let cool slightly.
  5. In a small saucepan, heat the heavy cream until it just begins to simmer. Remove from heat.
  6. Pour the hot cream over the chopped dark chocolate in a heatproof bowl. Let sit for 1 minute, then stir until smooth and glossy to create the ganache.
  7. Pour the chocolate ganache over the baked crust. Spread evenly.
  8. Generously sprinkle the toasted chopped hazelnuts over the top of the chocolate layer, pressing them down slightly so they adhere.
  9. Return the cake to the oven and bake for another 15-20 minutes, until the edges are set but the center is still slightly soft.
  10. Allow the cake to cool completely in the pan before removing the sides. Refrigerate for at least 2 hours to firm up before slicing.

Note

For best flavor, toast the hazelnuts in a dry skillet until the skins start to crackle before chopping.

This cake keeps well in the refrigerator for up to 5 days. Allow slices to come to room temperature for 10 minutes before serving for optimal texture.

You can substitute dark chocolate with milk chocolate for a sweeter, milder flavor profile.

If you prefer a crunchier texture, bake the nuts separately and add them after the cake has cooled, or reserve some to sprinkle on top just before serving.

Keywords: nut cake, engadiner nusstorte, hazelnut tart, swiss cake, chocolate hazelnut, shortbread crust, ganache filling, holiday dessert, baked nuts, easy cake, nutty dessert, chocolate tart, make ahead cake, traditional recipe, rich dessert, christmas cake, nutty flavor, buttery crust, decadent treat
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