Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Hazelnut Gugelhupf with Nutella

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Bake to the roots
  • Prep Time: 40
  • Cook Time: 70
  • Total Time: 120

Ingredients

Scale

For the dough

  • 1 1/2 cups (250g) whole hazelnuts
  • 1 1/8 cups (250g) butter
  • 1 cup (200g) sugar
  • 4 eggs
  • 2 cups (250g) all-purpose flour
  • 3 1/2 tsp. baking powder
  • 1 tbsp. vanilla extract
  • 1/4 cup (60ml) espresso
  • 1/2 cup (150g) nutella
  • 2 tbsp. cocoa powder
  • 2 tbsp. milk

For the hazelnut glaze

  • 4.5 oz. (130g) white chocolate
  • 1 oz. (30g) coconut oil, hardened
  • 1 tbsp. hazelnut paste
  • 1/3 cup – 3/4 cup (50-100g) confectioner’s sugar

For the decoration

  • hazelnut praliné or chopped hazelnuts

Instructions

  1. Preheat the oven to 300˚F (150°C). Line a baking sheet with baking parchment and rost the hazelnuts for 5-8 minutes. Take them out of the oven and place on a clean kitchen towel. Cover the nuts with the towel and let them rest a bit. Rub the nuts with the towel to remove the shells. Repeat the process if there are still nuts with shells remaining. Let the clean nuts cool down and then chop them into small pieces.
  2. Preheat the oven to 350˚F (180°C). Grease the gugelhupf tin and dust with flour. Set aside. Brew the espresso and let cool down.
  3. Separate the eggs. In a large bowl mix the butter with sugar until light and fluffy. Add the egg yolks one by one, mix well after each addition. In a second bowl mix flour with baking powder and chopped hazelnuts. Add to the first bowl together with the espresso and vanilla extract and mix until everything is just incorporated. Beat the egg whites with a pinch of salt until stiff. Gently fold in the egg whites into the batter.
  4. Fill 2/3 of the batter into the gugelhupf tin and smooth out the surface. Spread the nutella on top of the batter with a spoon. Add the cocoa powder and milk to the remaining batter and mix until well incorporated. Add on top of the nutella and smooth out the surface. If you want a marble effect, mix the batters a bit with a spoon. Bake for 50-60 minutes or until toothpick inserted in center comes out clean. Let cool down in the tin first and then on a cooling rack.
  5. Chop the chocolate into small pieces and melt in a bowl over simmering water. Take from the heat and add the hardened coconut oil and let it melt whil stirring. Add the hazelnut paste and stir. Add some confectioner’s sugar to thicken the mix. The amount depends on how liquid the mix is. Let cool down a bit, so it’s not too runny when decorating the cake. Sprinkle the glazed cake with some hazelnut praliné or chopped hazelnuts.

Notes

  • Enjoy baking!

Nutrition

  • Serving Size: 12

Find it online: https://baketotheroots.de/hazelnut-gugelhupf-with-nutella/