Chocolate Cream Cake Recipe

Name: Chocolate Cream Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. butter; 6 eggs; 12 oz. chocolate chips; 1/2 c. ground hazelnuts; 1 c. sugar; 1 1/2 Tbsp. Frangelico; 1/4 tsp. vanilla; 2 c. whipping cream; 2 Tbsp. Frangelico (used in cream); 1/4 c. powdered sugar; 2 oz. semi-sweet chocolate; 1/2 tsp. cream of tartar

Servings: persons

1/2 c. butter
6 eggs
12 oz. chocolate chips
1/2 c. ground hazelnuts
1 c. sugar
1 1/2 Tbsp. Frangelico
1/4 tsp. vanilla
2 c. whipping cream
2 Tbsp. Frangelico (used in cream)
1/4 c. powdered sugar
2 oz. semi-sweet chocolate
1/2 tsp. cream of tartar

1
Butter and flour a 10-inch spring-form pan.
2
Melt butter and chocolate chips in a double boiler.
3
Separate eggs.
4
Beat yolks until thick.
5
Slowly add 1/2 cup sugar.
6
Stir in nuts, Frangelico, vanilla and melted chocolate.
7
Beat egg whites with cream of tartar until they form soft peaks.
8
Slowly add 1/2 cup sugar. Beat until stiff.

1679

kcal

Calories

113

Fat

140

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 c. butter, 6 eggs, 12 oz. chocolate chips, 1/2 c. ground hazelnuts, and more.

Yes, Chocolate Cream Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Cream Cake

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