Belgian Chocolate Birthday Cake
This luscious chocolate-hazelnut cake is coated with a ganache made from chocolate and cream. It's topped with a mountain of bittersweet chocolate curls, and surrounded by crunchy praline hazelnuts coated in tempered chocolate and rolled in cocoa powder.
Martha Stewart Living, January 2002
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Recipe Summary
Ingredients
Directions
Cook's Notes
Toast and peel the nuts for the cake and garnish at the same time. Bake the cake up to three days ahead; wrap well and keep at room temperature. The candied hazelnuts and chocolate curls can also be made three days ahead; store in airtight containers.