Food Network
Home> Recipes> Baking> Cakes>
Hazelnut Crunch Cake with Mascarpone and Chocolate Recipe

Hazelnut Crunch Cake with Mascarpone and Chocolate

Show:

Episode:

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (132)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 132

Showing 31-40 of 132

Sort by:

Newest

  • on September 28, 2010

    Flag

    Really really good. Not overly sweet which was a really nice surprise. Be careful when you are whipping the icing together -- mascarpone cheese CANNOT be whipped for more than 30 seconds or it becomes a sloppy mess of curds. Giada should have noted this in the recipe. I had to throw my first batch out and substitute cream cheese which was really depressing!! Other than that this cake was really good. Another thing I would substitute is probably a heath toffee crunch bar and mix that with the toasted hazlenuts instead of making the candy which can be time consuming and challenging. Other than that, this was great!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on September 06, 2010

    Flag

    This cake has so much going on but it all works so perfectly together. I love the way the crunch in the frosting plays with the spongey texture of the cake. It's really out of this world. Try this cake!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 21, 2010

    Flag

    This is my new go to cake. Not too sweet, but tons of great taste.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 20, 2010

    Flag

    This cake turned out so well! I made the hazelnut crunch the night before and it was super easy and really good! I did whip the cream by itself though after reading some of the previous reviews and then added the cheese, sugar and vanilla. Really nice light frosting and the crunch made it even better! I will be making this again for upcoming birthdays!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 20, 2010

    Flag

    So easy & Soooo delicious! We made this cake for our youngest son's 17th birthday 2 weeks ago and it was FANTASTIC! Reminded us of a Greenberg & Co. "Candy Cake". Reviews were so amazing, we decided to make a cupcake version for our "Road Party" tomorrow.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on June 25, 2010

    Flag

    Instead of trying to make my own brittle....I just chopped up Heath bars....same color contrast....and a lot less time investment. I have had RAVE reviews on this one and have made it 3 times....I am gonna be making it today as well!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on June 06, 2010

    Flag

    I thought this cake was a dream. I made a basic chocolate/coffee cake from Food & Wine, and then this frosting, substituting cream cheese for the mascarpone (can't ever find any in our small town and pecans for the hazelnuts. The toffee was easy to make, I was delighted. We had some of the cake the day it was made, and I refrigerated the rest - definitely refrigerate this overnight, the toffee softens just a little to a perfect texture, and the cake just gets more tasty.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on May 24, 2010

    Flag

    The first time I made this recipe it tasted great but seemed like the cake was not as moist as I would have liked it. The second time around it was amazing after making some minor changes:

    After the cakes were cooled I melted some of the chocolate chips in with some canned milk and vanilla and I spread it on the cakes to soak in the liquid. I used about 1 cup milk, 1 tsp vanilla, and 1/2 cup chocolate chips between the two cakes. then I spread the cheese mixture onto the cakes. It was very moist and delicious

    I also chopped up skor bars (about 6 and toasted hazelnuts (1 cup and used them in place of the brittle as it was a huge time saver.

    I will continue making this cake as it seems to wow every time

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on May 07, 2010

    Flag

    I bought the 8oz tubs of marscapone at Walmart for $2.30 each. Also, I make my own brittle. So I used the nuts but instead of sugar and water, I used corn syrup, butter, brown sugar, and kosher salt. Also made the chocolate cake from scratch. I recommend instead of using boiling water, boiling coffee. The whole thing cost well under $8 for a truly gourmet tasting cake.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on April 19, 2010

    Flag

    I have made this cake 3-4 times in the last year, only two of which turned out the way I believe Giada intended. Here is my take on what makes the best version of this recipe. Make the hazelnut brittle ahead of time, doubling the amount of sugar and water, use a candy thermometer, and bring the boiling sugar mixture nearly to the hard crack stage (be careful, it's dangerously close to burning at this point!. Use a devil's food or german chocolate cake mix, if you're not comfortable with baking a from-scratch chocolate cake. Add a tablespoon or two of espresso, or coffee grounds to the batter, it'll bring out the chocolate flavor even more. Cool the cake ALL THE WAY before trying to frost. Use really good mascarpone cheese, heavy cream, and a mixing bowl that has been sitting in the freezer for ten minutes. Start and stop the whipping if you're not comfortable with the process of "forming stiff peaks" (I wrecked my first batch of this stuff, and at $8.00 for 8 oz., I literally couldn't afford to purchase another $16.00 of mascarpone cheese!. Hopefully this helps someone out there. I can tell you that this cake is a LOT of work, so be prepared to dirty lots of bowls, spending about 3 hours total from start to finish. However, this is a wonderfully balanced cake, with a great contrast in flavor from the toppings to the cake, and in texture! This is a dessert I absolutely love.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 3 4 5 6 7 8 9 ... 14 Next »
Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.