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Hazelnut Crunch Cake with Mascarpone and Chocolate Recipe

Hazelnut Crunch Cake with Mascarpone and Chocolate

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

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Average Rating:

Total Reviews: 132

Showing 101-110 of 132

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  • on December 02, 2007

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    I found this to be very easy if you follow the directions accordingly. Huge favorite with my family!

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  • on December 01, 2007

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    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?

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  • on November 28, 2007

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    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.

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  • on October 16, 2007

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    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!

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  • on September 05, 2007

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    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!

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  • on August 26, 2007

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    A good dessert, but it's time consuming if you're in a hurry!

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  • on August 12, 2007

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    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.

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  • on August 06, 2007

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    This is one of the best cakes we've ever eaten.

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  • on July 31, 2007

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    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.

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  • on July 28, 2007

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    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

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