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Here’s how the rating system works:
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| Hazelnut Crunch Cake with Mascarpone and Chocolate Recipe courtesy Giada De Laurentiis Show: Everyday Italian Episode: Friends and Family Feast Overall User Rating:  |
soooo good !!!
12/29/2007 at 08:11am
User: Anonymous User Rating:
I've made this a couple of times now and everyone enjoys it. The second time I used almonds and it was just as good. (some people don't really like hazelnuts.) Either way, Giada just keeps proving her recipes are surefire keepers!!
This will be my Christmas cake, sooo good!
12/02/2007 at 11:46am
User: Danielle from Denver, CO User Rating:
I found this to be very easy if you follow the directions accordingly. Huge favorite with my family!
Mascarpone makes it marvelous!
12/01/2007 at 08:31pm
User: Patricia from Wallingford, CT User Rating:
Oh my goodness! I just finished my hazelnut crunch cake. It came out perfect the first time! I was a bit nervous as I read the reviews about the filling not coming together well but I followed some of the advice i.e chilled the bowl/beaters before whipping the cream, and made sure that mascarpone was room temp. It looks like I spent hours in the kitchen! The filling is divine! The creamy mascarpone cheese and whipping cream make for a decadent topping. The hazelnut crunch adds a little texture and interest to this very delicious cake. I will definitely make this one again. How about a mascarpone cheesecake recipe?
My first sucessful cake!
11/28/2007 at 11:21pm
User: Ilovetobake from Oakland, CA User Rating:
This was the first time that I actually baked a cake taste GOOD! Haha. The last cake that I found was disastrous! I ended up throwing the whole cake away along with a whole days worth of making a cake from scratch. This recipe looked easy, but I didn't like the idea of using a boxed cake (no offense for those who do :) ) so...I made a cake from scratch and spent another whole day baking....and it turned out GREAT! I love how it is not too sweet. I love the hazelnuts, although I would reccommend chopping them up a bit to make the crunch. I also found that folding the crunch into the frosting made it hard to spread it without damaging the cake (that i spent so long making). I'd suggest to spread the frosting first them sprinkle the hazelnut crunch on top. the chocolate/orange zest mixture was great. I loOOooove chocolate, so I made a double batch. hehe. Hmmmm, I don't really have anything bad to say about this cake, except that waiting for the mascarpone cheese to come to room temperature was torturesome, but only because I was really excited in baking the cake.
Turned out great
10/16/2007 at 10:07am
User: Domenica from Exton, PA User Rating:
I did my homework and followed the specific instructions everyone wrote in their reviews and I had no problems at all. I suggest keeping the bowl that you'll whip the cream in cold and then beat the cream until it has soft peaks. Then fold in the sugar, marsc. cheese and vanilla and then beat it again. Turned out perfectly! I didn't peel my hazelnuts and it was fine too. Definitely a cake for someone who doesn't want a sweet chocolate cake. It was just okay for me but my parents and inlaws looooved it!
Yummo!
09/05/2007 at 01:41pm
User: Anonymous User Rating:
I made this cake for a take-along to our campsite potluck last weekend and got rave reviews. Instead of making it as a 2-layer cake, I made it into 9 x 13 sheet to allow for more servings. Worst part was unpeeling hazelnuts after toasting them (must be an easier way to do it) and tried the simple syrup twice... first time it turned into clumpy sugar and the second time it was more like corn syrup so I don't know what I did wrong. Simply incorporated toasted hazelnuts as is and it was still wonderful. Icing is rich without beeing sweet. Will make again for special occasions since ingredient lists is a tad expensive... mascarpoine is $9 a container here in Ottawa!
A lot of work
08/26/2007 at 07:19pm
User: Courtney from Raleigh, NC User Rating:
A good dessert, but it's time consuming if you're in a hurry!
sooo Good!
08/20/2007 at 02:26pm
User: Fanny from miami, FL User Rating:
I could not believe the reaction I got from this cake. Everyone loved it! My dad said it was one of the best cakes he ever tasted. I couldnt find hazelnuts so I used almonds and I toasted them myself which added more flavor. The orange-chocolate topping was so good that I will figure out how to put it in the cake and not just on top.
Warning... read this first!
08/12/2007 at 01:41am
User: Heidi from Los Angeles, CA User Rating:
The cake was delicious. BUT I did encounter a couple of problems much like the other reviewers. My big suggestion would be to whip the COLD cream first to soft peaks, add the sugar and vanilla and then fold in the room temp. marscapone. Otherwise, it will become a big, lumpy mess. Also, the crunch topping needs to be brought to the hard ball stage. I followed the directions and cooked it for 8 min. thinking it was ready and then it never hardened in the fridge. The second time, I used a candy thermometer and got the desired results. But I did have to waste some hazlenuts in the process. I think that the chocolate/orange topping is what makes this cake so good. But since it is such a strong flavor some might not like it.
Cake Review
08/06/2007 at 06:03pm
User: Anonymous User Rating:
This is one of the best cakes we've ever eaten.
Uber-Good!!
07/31/2007 at 01:00pm
User: Samantha from Elizabethtown, KY User Rating:
Yummy!! So good and different! Next time I may just add the nuts to the icing instead of the brittle, it was a little too crunchy. To aviod the lumpy icing (as i read in other reviews) beat the marscapone first until it's creamed.
Piece of heaven
07/28/2007 at 11:49am
User: raquel from deerfield beach, FL User Rating:
This cake was a big hit on my brothers b-day! I put a little hazelnut spread in between layers, and its was awesome!!! I also instead of using Hazelnut ( they're not in season), I used almonds and came out very good!!! Thansk Giada
Do not Overly Whip the Marscapone
07/07/2007 at 10:14pm
User: Steve from San Francisco, CA User Rating:
It took less than a minute to blend the sugar, cream and marscapone. I had a few large chunks of the hazelnut brickle that I thought could be broken up by the mixing blades of my blender. That was a mistake; after about 20 additional seconds of using the mixer,the frosting curdled. I wish there was a cautionary note in the recipe, about how easily the frosting can be overly whipped.
Would make again with a few changes
07/06/2007 at 02:47pm
User: Anonymous User Rating:
I gave this recipe 4 stars because while I personally would make a couple of changes in the future, I think it was well received by the group that I made it for being that only 10 of the 12 slices were left at the end of the night! The first change I would make is with the brittle - instead of making the brittle I would probably just toss the hazelnuts in the frosting/filling as is instead of making them into a crunch/brittle. I might have done something wrong in the brittle making process as I've never done it before but mine seemed to come out very grainy/sugary so it was a little "much" in the frosting being that the rest of the cake is already so rich without that extra sugar. The other change I would make is in the topping - again this is all subject to personal taste - but I received a couple of comments on the orange zest and how it could have been left out and been just as good. All of this said, the cake was indeed wonderful and the real highlight is the frosting/filling made of mascarpone. Perfectly light and fluffy and not too sweet!
Great Recipe!
07/05/2007 at 12:31pm
User: Anonymous User Rating:
I've made this cake several times now and it always turns out great! Try using the basic frosting for other things. I've used it as a base for other flavors like fruit, other nuts, etc. Use your imagination. This is a great basic for a lot of different desserts.
Delicous!
07/04/2007 at 02:24am
User: Anonymous User Rating:
I made this I few days ago and I loved it! I'm a pretty amatuer cook, but everything came out nicely, and the cream wasn't lumpy like some of the other peoples'. It got rave reviews from my guests. I will diffently make this again, and would recommmend it to anyone thinking of trying it!
Decent result but taste wise not so great.
07/02/2007 at 11:03pm
User: Mauli from Roselle, IL User Rating:
I am very good cook and had very good results making the cake for my husband's b-day which is the 4th of July. However, I am not so sure that the flavor of this cake would appeal to everyone. It seems like a fancy cake, oriented toward special occasions and adults as my 6 year old didn't like the cake at all. He requested not to make the cake again and wants his Mom's cake. If you like orange chocolate flavor with a nutty cream frosting than this is for you.
AMAZING!
06/30/2007 at 08:50pm
User: Sophia from Charlotte, NC User Rating:
This is one of the best cakes I've ever made and/or tasted. It's so light and moist, and that extra crunch from the hazelnuts is absolutely wonderful. I don't like cakes that are overly sweet, but this was just perfect. I had no problem at all with the icing. I suggest keeping the cream at a very cold temperature when ready to use. Remember! The mascarpone cheese should be at room temperature like the recipe states. I beat everything one by one into the cream instead of throwing it all together right away. Make sure you do not overbeat the mixture! My mom hates cakes, especially chocolate cakes, but she loved this one.
very tasty
06/28/2007 at 03:34pm
User: Deborah from Cleveland, OH User Rating:
This cake was very good. I got a lot of rave reviews for it. It tasted better the next day. I too, was afraid that I had not whipped the cheese filling properly,because it did look like it had curdled. But when I touched it it, the consistency was light, and fluffy. I may not put so much sugar mixture on the nuts next time either.
Something Different
06/27/2007 at 03:35pm
User: serrah from Newark, OH User Rating:
My mom and I made this cake and thought is was actually pretty good once all the components were put together. I was iffy about the frosting because it tasted really "cheesy" alone, but we had no trouble with it. One thing you may want to try is to freeze your cream for a while so it's extra cold (not frozen solid) and make sure your bowl you whip it in is cold too, 15min in fridge or so. We also used a box mix cake. We added coffee for the water called for in the box mix. made it extra tasty and moist! Enjoy
Party Favorite
06/25/2007 at 10:01am
User: Shannon from Senoia, GA User Rating:
This cake was a hit at the party I made it for. I had trouble with the icing separating, but I guess I wasn't the only one. My cheese was room temp and the cream was ice cold but it still looked more like lumpy cheese than icing. It tasted so good though. I will definately try this one again.
first time baker
06/23/2007 at 08:08pm
User: Anonymous User Rating:
I loved this recipe! It was so easy to do. I never had Mascarpone before so I was nervous to use it but I have to say that the filling is the best part of the cake! I left out the brittle and just chopped up hazelnuts and toasted them and it tasted just as good. It doesn't look too pretty but it tasted great!
slushy topping
06/23/2007 at 09:42am
User: Stephanie from Elmira, NY User Rating:
I followed the directions for the frosting and it just separated. I am a good cook and was baffled by the results. I am going to attempt to make the frosting again. Much to my surprise, the cake still tasted good despite the blunder with the frosting.
amazing
06/17/2007 at 10:49pm
User: Anonymous User Rating:
i thought it would taste nasty due to cheses but it n4
what's with the icing?
06/11/2007 at 03:00pm
User: Mardi from New York, NY User Rating:
I tried to make this cake for a couple's dinner. I combined the cheese, cream, sugar, and vanilla and tried to whip it into an icing, as the recipe says. After 5 minutes, it looked like nothing more than cottage cheese - liquidly and lumpy, certainly not capable of being spread on a cake. All was not lost - I served the naked cake with the lumpy stuff on the side, and it got eaten. Overall tasty, but too difficult. I'm a decent cook and I have no idea what I did wrong.
Better the Next Day
06/06/2007 at 07:12pm
User: Susan from Lansing, MI User Rating:
I didn't have trouble with any of the components, but if I make this again, I would prepare the day before service. It just tasted better the second day.
Great flavorful cake!
06/01/2007 at 12:12am
User: Ann from Frederick, MD User Rating:
I also had problems the first time I made cake - my frosting became "curds and whey". But tried again and had success - have to really watch that mixing time and the temperatures of the ingredients. Got rave reviews from all my tasters.
so good
05/31/2007 at 04:25pm
User: Anonymous User Rating:
this cake was simple and everyone loved it. the cake seemed so light from the cheese i will be makeing this one again
Fabulous Dessert
05/29/2008 at 01:35pm
User: Sue from Columbia, MO User Rating:
Made this for my husband's birthday. The only change I made was to omit the "crunch" part of the recipe. Instead I toasted almonds and sprinkled them in the middle of the cake on top of the filling. This cake was devoured by my children, grand daughter and hubby. It is definitely a keeper recipe. My daughter-in-law said, "I want this cake for my birthday!"
everyone raved!
05/24/2007 at 10:11am
User: stephanie from austin, TX User Rating:
wow! what a response! i brought this cake to work and no one could stop talking about it. one woman even asked me to make her one for a party she was having. after the party she told me that everyone loved it and he husband said it was the best cake he had ever had! this is very easy to make. i do not bake ( i can't even make sugar cookies right) but this turned out amazing!
Excellent!
05/21/2007 at 07:13am
User: Mary from Ridgefield, CT User Rating:
This was delicious and easy. Of course, I couldn't find Hazelnuts, so I used Macadamia nuts instead. They were fine. I wonder if this would be good with a yellow cake mix using orange juice instead of water?
Delicious!
05/21/2007 at 12:37am
User: Anonymous User Rating:
This cake is some trouble to make, with it's multiple components, but the end result is very good. The recipe doesn't explain how to best peel the hazelnuts, but if you toast them in a frying pan for 15 or 20 minutes, the peels fall off relatively easily. I also was out of heavy whipping cream so I substitued half and half, and the frosting was still great. The best part is that it is not too sweet. I loathe super sweet frosting. One note is that I will make 1.5 times the frosting for the next cake; it wasn't quite enough to completely frost the cake.
Great
05/19/2007 at 06:26pm
User: Alexis from Windsor, VA User Rating:
I saw the way that cake was made and lt me tell you: it is soooooo good. My favorite part is the icing. It's so yummy!
Awesome
05/19/2007 at 03:14am
User: miranda from sevierville, TN User Rating:
i made this and now people are wanting and are raving this recipe.
Expensive Disaster
05/18/2008 at 04:57pm
User: Barbara from Glen Head, NY User Rating:
The directions as printed do not seem to be right. Followed directions exactly. The mixture never formed soft peaks. Instead it was like hard cottage cheese. The mixture never whipped. Expensive disaster for the garbage pail. ps: For your information, the 2 mascarpone cheese containers were at room temperature. I believe the cream should have been whipped prior to adding the other ingredients.
Very Good Cake!
05/18/2007 at 03:18pm
User: Myla from Roseville, CA User Rating:
I had issues with the hazelnut brittle. I also used almonds instead and it was still outstanding! I'll definitely make it again!
Frosting Curdled
05/17/2008 at 08:09pm
User: Lisa from Tucson, AZ User Rating:
I've been trying Giada's recipes for a few years now & all have been successful winners, save for this one. I followed the directions exactly, but the frosting curdled & though I still kept mixing in hopes that the texture would change, it did not. Still tastes good, but looks a fright!
Great cake for afternoon tea or coffe, too!
05/14/2007 at 08:56pm
User: Eva from Woodbridge, VA User Rating:
I loved this cake, I only used slightly less powdered sugar in the filling (the chocolate cake itself is very rich). To Leigh: I made sure the Mascarpone was at room temperature and the whipping cream very cold out of the fridge, it combined very well and was mixed fairly quickly (if you beat the cream too long, it will turn into butter and seperate from the Mascarpone...)
help with frosting
05/13/2007 at 11:53am
User: leigh from Ridgeland, MS User Rating:
Can somebody help? I mixed the ingredients for the frosting and everything separated, it homoginized into curd and whey. Love the idea of Mascarpone cheese as a dressing, I am just having trouble preparing. Thanks.
great cake!
05/12/2008 at 06:45pm
User: jill from redwood city, CA User Rating:
This was so good-made for mother's day, not a crub left. DO NOT OVER BEAT THE ICING or it will separate.
Not worth the expense
05/12/2008 at 02:39pm
User: Anonymous User Rating:
I made this cake this weekend and found it to be a) very expensive and b) overall uninteresting. The mascarpone cheese cost 11 dollars alone and that was only one ingredient for a cake that uses a box mix! I also thought the orange/chocolate topping did not compliment the icing. Best part of the cake was the box mix.
Italian Bliss
05/12/2007 at 01:14pm
User: Lisa from Williamsburg, VA User Rating:
This is an easy but impressive dessert.
Don't Ever Follow A Reviewer's Suggestion
05/10/2008 at 06:43pm
User: null from null, null User Rating:
Sorry Giada, I followed another viewer's suggestion regarding chilling my beaters before whipping the cream. What a mistake I made. The filling was runny and not at all like a soft peak finish I would have had had I just followed your direction. If some one else had this problem, please let me know, or did I do something else that would have made this filling come out as bad as it did. I love your recipes Giada, so I know this was not your fault but I had to give it a low rating.
Wonderful Cake
04/11/2008 at 09:04am
User: Anonymous User Rating:
Yes I too failed with the frosting the first time. I overwhipped it and it turned out lumpy. I am so glad that I tried it again. The flavors of this cake are so good. Carefully watch the whipping time.
Awesome!
04/07/2008 at 01:46pm
User: Anonymous User Rating:
This cake hit the jackpot at a family gathering. The frosting is so light and fluffy everyone could enjoy it. I read the reviews and found success by chilling the frosting bowl for 15 minutes, whipping the cream solo to soft peaks before folding in the remaining ingredients. Then, giving a final, gentle whip at the end made this frosting the best I've ever had. Thank you, Giada!
Best cake ever!
04/02/2008 at 05:22pm
User: Rachelle from Mountain View, CA User Rating:
I didn't use the sugar mixture with the hazelnuts, thinking it might turn out weird, or too sweet, and im glad i didnt. I just added the hazelnuts as is, and it was the best cake ever. I first made it for my boyfriends birthday, then my brothers, then made them into mini cupcakes, and everyone said it was the best cake/cupcake they ever had!
Family Enjoyed
01/01/2008 at 03:55pm
User: Charlene from Lake Mary, FL User Rating:
My picky Italian in-laws loved this cake. They want me to make it all the time now.