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Nutrition Facts
Serving Size 1 (179g) Recipe makes 8 servings The following items or measurements are not included below: 16 ounces mascarpone cheese 1/4 cup bittersweet chocolate chips
Calories 693
Calories from Fat 364		(52%)
Amount Per Serving		%DV
	Total Fat 40.5g	62%
	Saturated Fat 10.4g	52%
	Monounsaturated Fat 17.7g
	Polyunsaturated Fat 10.1g
	Trans Fat 0.0g
Cholesterol 112mg		37%
Sodium 570mg		23%
Potassium 384mg		10%
Total Carbohydrate 80.6g		26%
	Dietary Fiber 3.2g	12%
	Sugars 55.0g
Protein 9.3g		18%
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Hazelnut Crunch Cake With Mascarpone and Chocolate

Recipe #332850 | 1 hour | 30 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Manami
Oct 26, 2008

Giada De Laurentis' use of a "box cake" is exquisite! I normally don't like to use a "box cake" for an important evening but . . . . .! It is delicious and we loved it! Creamy and not too sweet. Of course, the combination of chocolate and hazelnuts is awesome! The Food Network.10/23/2008

SERVES 8 , 1 Cake (change servings and units)

Ingredients

CAKE

18 1/4 ounces dark fudge cake mix (Duncan Hines is what I used)
3 eggs
1/3-1/2 cup oil
water

CRUNCH

1 cup about 4 1/2-ounces hazelnuts, toasted and skinned
2/3 cup sugar
1/3 cup water

FILLING

16 ounces mascarpone cheese, room temperature
1 cup cream
3/4 cup powdered sugar
1 teaspoon vanilla extract

TOPPING

1/4 cup bittersweet chocolate chips
1 tablespoon sugar
1 teaspoon orange zest

Directions

1
FOR THE CAKE:.
2
Preheat the oven to 350º F.
3
Butter and flour 2 (8-inch) cake pans.
4
Prepare the cake mix according to package instructions.
5
Divide the batter between the 2 cake pans and bake according to package instructions; remove from the oven and let cool on a wire rack.
6
FOR THE CRUNCH:.
7
Place the toasted nuts close together in a single layer on a parchment-lined baking sheet.
8
Combine the sugar and water in a small saucepan over medium-high heat.
9
Stir the sugar mixture until dissolved.
10
Bring to a boil and let cook until the sugar is light brown, about 8 minutes.
11
Let the bubbles subside then pour the caramelized sugar over the nuts.
12
Place the baking sheet in the refrigerator and let the sugar nut mixture cool until hard, about 30 minutes.
13
When the sugar nut mixture is hard and cool, top with another piece of parchment paper and pound into small pieces, or place the sugar nut mixture on a cutting board and cut into small pieces; set aside.
14
FOR THE FILLING:.
15
Put the mascarpone cheese, cream, powdered sugar, and vanilla into a large mixing bowl.
16
Using an electric mixer whip the cream mixture to soft peaks.
17
Fold the crunch mixture into the whipped cream.
18
FOR THE TOPPING:.
19
Place the chocolate, sugar and zest in a food processor.
20
Process the mixture until the chocolate is finely ground.
21
ASSEMBLY OF CAKE:.
22
Put 1 cake on a serving plate.
23
Top with 1-inch of the whipped cream crunch mixture.
24
Top with the second layer of cake and continue frosting the entire cake with the remaining whipped cream crunch mixture.
25
Sprinkle the top and sides of the cake with the ground chocolate.
26
Serve & Enjoy!