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Hazelnut Crunch Cake with Mascarpone and Chocolate Recipe

Hazelnut Crunch Cake with Mascarpone and Chocolate

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Average Rating:

Total Reviews: 132

Showing 71-80 of 132

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  • on April 22, 2009

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    Great cake. Why not just buy hazelnuts already chopped up. Frosting is just enough. Might want to make more to ensure you have enought. This cake is expensive to make.

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  • on April 03, 2009

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    I made this cake a few weeks ago, and it was sooo delicious! The cream inside and on top was not sweet like a gross buttercream, it was a mature/sophisticated taste. We were 6 people and everyone got to take home left overs. Needless to say, ours didn't last that long. I didn't have enough nuts, so I just used what I had... the crunch was still there, but not enough. I'd stick to the recommended quantity of nuts. I'd definitely make this again!

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  • on March 29, 2009

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    it was FANTASTIC and an absolute hit at my party! i'm one of those individuals who hates frosting, so giada's take on it was the PERFECT substitute!

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  • on March 28, 2009

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    I made a chocolate cake with this filling. It was amazing!

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  • on March 16, 2009

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    This was by far the best cake I ever made. I bake a cake every year for my husbands birthday and this year I chose this one. I was a little nervous when I read all the reviews about problems other people were having. I took their advice and chilled my mixing bowl and beater. I also used a cup and a half of heavy whipping cream instead of a cup, and then I also used an extra serving of vanilla and an extra pinch of powdered sugar to make up for the extra whipping cream. Since most of the reviews complained they didn't wind up with enough frosting I didn't want to run short. I highly advise you whip the cream in the cold bowl to a stiff peak and then fold in the whipped mascarpone cheese with powdered sugar and vanilla. I also did not add the toasted hazelnuts to the cream, instead I placed the brittle between the two cake layers and topped that with a heap of the frosting to help the cakes stick together. The crunch only in the middle of the cake was the perfect compliment to the chocolate and orange crunch on the top of the cake. My family raved! Thanks Giada, this is for sure a keeper!

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  • on March 09, 2009

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    after reading some reviews..i freeze my wisk (u dont need an electric mixer for this recipe and bowl where i made the cream then fold the mascarpone & hazelnut mixture and it worked!!!!...
    i used regular table sugar for the caramel crunch though i had to make it twice since i burnt the first batch..once it turned light brown you have to take it out the stove since it will continue cooking with the heat of th epan..
    any kind of nuts should work or any other filling since the icing is not too sweet and the topping is oh so good just the aroma is a winner already!...
    it reminds me of Sprinkles cupcake mix vanilla flavor..it tastes very close although this is better...perfection!!

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  • on March 04, 2009

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    I haven't tried this yet and am anxious too. Looks good but my family doesn't care for hazelnuts.


    Has anyone tried making this cake using a SKOR Candy Bar or Heath Bar Crunch? If no one has guess I'll be the first.

    Looks yummy think I will try it this weekend.

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  • on March 02, 2009

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    I made this cake for my dad, a dedicated chocolate lover. Excellent tip from others to whip the cream first - the frosting turned out super light and fluffy. I used almonds in the candy part, which unfortunately never really hardened but I just scooped out bits and mixed them in.

    One thing I have to say is...this could easily be mistaken for a box cake with cool whip on top, which means it has mass appeal but the subtly of its flavor may be lost on some.

    I think this is a very pretty cake and impressive on the plate.

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  • on March 01, 2009

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    Made this yesterday, and folks loved it. I was a little concerned that there was too much going on (the orange chocolate crumbles seemed superfluous but it really does strike a nice balance.

    Only concerns
    1. The hazelnut crunch was a little hard to work with. When I broke it up, essentially I had chunks of crunch and chunks of hazlenut, but not many pieces where it that had crunch stuck to nuts. Not the end of the world, but you could probably get by by just making the crunch and adding the nuts seperate

    2. The filling/frosting is insanely tasty, but gets a tad lost with all the other flavors going on. Not a problem, and you wouldn't want a sweeter frosting, but it did take 8 bucks worth of mascarpone, and the subtly was kind of lost. I am planning to use the filling for some other stuff, but for this, may try something a little less expensive.

    One observation- I'm not sure why people are having so much trouble with the frosting curdling. I left the cheese out for a few hours to warm up, kept the cream cold, and froze the beaters, and I beat it until probably past stiff peaks.

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  • on February 25, 2009

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    This cake is insanely good. I used the Betty Crocker chocolate fudge cake mix made it with extra large eggs and I couldn't tell it was a box cake. But I could care less about the cake because the filling is amazing and takes center stage! Forget whipping the cream before mixing it with the cheese. Just put the mixing bowl in the frig 'til it's cold. You don't have to mix a lot, that's why others have curdled, 20 sec. or so. Just a note on the cheese, Trader Joes has it for $3. So no need to spend $11. The chocolate and orange zest topping is that little extra amazing flavor, too. Made right, this cake is amazing! Enjoy

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