Have You Tried Making Warm Chocolate Hazelnut Cake?

Click For Summary

Discussion Overview

The thread centers around participants sharing their experiences and tips related to making Warm Chocolate Hazelnut Cake, including ingredient sourcing, cooking outcomes, and personal anecdotes about the preparation process.

Discussion Character

  • Anecdotal
  • Opinion-based

Main Points Raised

  • One participant, Cindy, inquires about where to find hazelnut spread, expressing difficulty in sourcing it in her rural community.
  • Another participant, Kate, identifies Nutella as a common hazelnut spread and suggests checking local stores.
  • One participant mentions finding a non-Nutella brand at Aldi's.
  • A participant shares their experience of the cake being too dry on their first attempt, suggesting they may have overcooked it.
  • Another participant recounts their first attempt resulting in a runny bottom, but a subsequent attempt with adjustments led to a perfect outcome.
  • One participant expresses hesitation about making the cake for the first time at a host's house due to previous undercooking experiences.
  • Michelle, identifying as an Independent Kitchen Consultant, shares that her family loved the cake made at home and notes a preference for the stoneware version over the rice cooker version.
  • A participant humorously recounts a cooking mishap involving hazelnuts, highlighting the importance of shelling them before roasting.

Areas of Agreement / Disagreement

Views differ regarding the cooking outcomes of the cake, with some participants experiencing issues with dryness or undercooking, while others report successful results. No clear consensus emerges on the best method or outcome.

Contextual Notes

Participants share personal experiences and challenges related to making the cake, including ingredient availability and variations in cooking methods.

Who May Find This Useful

Consultants and home bakers interested in experimenting with the Warm Chocolate Hazelnut Cake may find the shared experiences and tips relevant.

C
Cindy Landon
Messages
31
Has anyone made the Warm Chocolate Hazelnut Cake? Where did you find the Hazelnut Spread and what type of container is it in?

I live in a small rural community and our grocery stores don't offer this ingredient but I will be going to Springfield next weekend.

Thanks for your help.

Cindy Landon
 
Cindy,The Hazlenut Spread is called Nutella. You usually can find it next to the peanut butter. Check out this website to find the closest store to you. You might even want to call the store ahead of time to see if they can hold it for you.http://www.nutellausa.com/storeLocator.htmKate
 
  • Thread starter
  • #3
Thanks, Kate. I found a store closer to me than I realized. I knew my fellow Cheffers would come through for me.

Cindy
 
I found some at Aldi's, but it is not Nutella brand.
 
I made it once , and thought it was too dry, maybe I over cooked it?? But I followed the directions....
I'd try it again, and just cook it for less time than it called for... my microwave is only a couple years old...so maybe it's hot!
it sure smelled good, and I think with some vanilla ice cream... PERFECT!
 
I found that the first time I made it, it was very runny on the bottom (I also did it without the nuts) and cooked for the 9 min (new microwave too)

the second time, same microwave, 11 min with the nuts, turned out perfect.

it is definitely trial and error
 
This is not a cake I would make for the first time at a host's house. I have tried it once at home, and undercooked it. I used the cake tester and it came out fine, but (after letting it sit) when I went to turn it out, it was not totally cooked at the bottom of the rice cooker. It tasted fine but looked like something you don't really want to eat. Plus, the nuts I used in the cooker stuck to the goo that stayed in the cooker.
 
I'm not crazy about hazelnut anything but I made this cake at home and my family (including me) LOVED it!! At home I made it in the fluted stoneware and at my shows I used the rice cooker plus. I liked the stoneware version better but either one comes out GREAT! (following directions...)

Michelle Duncan
Independant Kitchen Consultant

WAVE #3 !!!!
 
Had to give everyone a chuckle...
The first time I made this cake, I dutifully searched for fresh hazelnuts, found the last bag at the grocery store., was talking on the phone while cooking (my first mistake) and after "roasting" the nuts in the microwave and not being able to figure out why the skins weren't "rubbing" off...it clicked, you need to shell the nuts first!!! Yeah, good thing I was making it at home, and I still had hazelnuts left! My friend, who I was on the phone with, still laughs at me!Had to share!
 

Frequently Asked Questions

What ingredients do I need to make Warm Chocolate Hazelnut Cake?

To make Warm Chocolate Hazelnut Cake, you will need the following ingredients: hazelnut spread, eggs, flour, sugar, cocoa powder, baking powder, and a pinch of salt. You may also want to have some chocolate chips and chopped hazelnuts for added texture and flavor.

How long does it take to prepare and bake the cake?

The preparation time for Warm Chocolate Hazelnut Cake is approximately 10-15 minutes, and the baking time is around 25-30 minutes. Overall, you can expect to have the cake ready in about 45 minutes to an hour.

Can I make this cake ahead of time?

Yes, you can prepare the batter ahead of time and store it in the refrigerator for up to 24 hours. However, it’s best to bake the cake fresh for the best texture and flavor. If you have leftovers, you can store them in an airtight container for a few days.

What is the best way to serve Warm Chocolate Hazelnut Cake?

This cake is best served warm, straight from the oven. You can top it with a scoop of vanilla ice cream, whipped cream, or a drizzle of chocolate sauce for an extra indulgent treat. Garnishing with chopped hazelnuts can also enhance its presentation.

Is it possible to make a gluten-free version of this cake?

Yes, you can make a gluten-free version of Warm Chocolate Hazelnut Cake by substituting regular flour with a gluten-free flour blend. Make sure to check that all other ingredients, such as baking powder and hazelnut spread, are gluten-free as well.

You must log in or register to reply here.

Similar Pampered Chef Threads

Where Can I Find Chocolate Hazelnut Spread for My Warm Cake?
  • kltaylo
    • Recipes and Tips
Replies
11
Views
2K
Becca115
Can You Make Warm Hazelnut Chocolate Cake in a Fluted Stone in the Microwave?
  • Firegirl
    • Recipes and Tips
Replies
2
Views
1K
Admin Greg
Warm Chocolate Hazelnut Cake in the Fluted Stone
  • pletcherdee
    • Recipes and Tips
Replies
12
Views
3K
pamperedtiffani
Have you tried making a lava cake in a rice cooker?
  • Cheflee87
    • Recipes and Tips
Replies
6
Views
6K
pmpdRRT
Delicious Warm Chocolate Hazelnut Cake Recipe for Impromptu Dinner Parties
  • chef_leeanne
    • Recipes and Tips
Replies
2
Views
1K
Admin Greg
Have you tried making German Chocolate Lava Cake in the Round Baker?
  • Suzyengl
    • Recipes and Tips
Replies
4
Views
4K
DebPC
Have you tried the S/S 11 Chocolate Ginger Cake? How was it?
  • Chef Shari
    • Recipes and Tips
Replies
5
Views
2K
chefcharity
Anyone Have the Warm Chocolate Hazelnut Cake Recipe?
  • pamperedbecky
    • Pampered Chef Recipes
Replies
4
Views
2K
Amanda Goode
Wow Your Guests with a Hot Weather Dessert: Warm Chocolate Hazelnut Cake Recipe
  • Katiechef
    • Pampered Chef Shows
Replies
23
Views
3K
jwpamp
Have you tried making a Chocolate Pecan Lattice Tart for a show?
  • jenoz
    • Recipes and Tips
Replies
21
Views
3K
lisacb77
Back
Top