Best 8 Chocolate Hazelnut Pudding Cake Recipes

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Indulge in the symphony of flavors with our exquisite Chocolate Hazelnut Pudding Cake. This culinary masterpiece tantalizes taste buds with its rich, decadent chocolate and nutty hazelnut flavors, perfectly harmonized in a moist, tender cake. The velvety pudding filling adds an extra layer of creaminess, while the crunchy hazelnut topping provides a delightful textural contrast. Embark on a culinary journey with our diverse range of recipes, including a classic Chocolate Hazelnut Pudding Cake, a gluten-free variation, and a vegan-friendly alternative. Whether you're a seasoned baker or a novice in the kitchen, our easy-to-follow instructions and helpful tips will guide you towards creating an unforgettable dessert experience.

Let's cook with our recipes!

CHOCOLATE HAZELNUT PUDDING TORTE



Chocolate Hazelnut Pudding Torte image

This recipe is a busy mom's twist on one of my favorite desserts-tiramisu. The dish is simple to assemble and perfect to make the day before you want to serve it. The hardest thing about this recipe is waiting for it to chill so you can eat it! -Cheryl Snavely, Hagerstown, Maryland

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 8 servings.

Number Of Ingredients 6

24 soft ladyfingers, divided
1/2 cup Nutella, divided
1-1/2 cups half-and-half cream
1 package (3.4 ounces) instant French vanilla pudding mix
1 carton (12 ounces) frozen whipped topping, thawed
Grated or shaved chocolate

Steps:

  • Arrange 12 ladyfingers in an 11x7-in. dish. Spread with half of the Nutella., In a large bowl, whisk cream and pudding mix 2 minutes. Stir in whipped topping. Spread half the mixture over the Nutella. Top with remaining ladyfingers; spread with remaining Nutella and then remaining pudding mixture. Sprinkle with grated or shaved chocolate. Refrigerate, covered, 8 hours or overnight. Refrigerate leftovers.

Nutrition Facts : Calories 390 calories, Fat 18g fat (11g saturated fat), Cholesterol 67mg cholesterol, Sodium 347mg sodium, Carbohydrate 46g carbohydrate (37g sugars, Fiber 1g fiber), Protein 5g protein.

CHOCOLATE HAZELNUT PUDDINGS



Chocolate Hazelnut Puddings image

Baked in small ramekins, my little spiced puddings are sized just right for individual servings. They're fun to eat and look pretty with a sprinkling of cinnamon on top. -Donna Childs, New York, New York

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 6 servings.

Number Of Ingredients 11

8 eggs, separated
3/4 cup butter, softened
1/4 cup plus 3/4 cup sugar, divided
4 ounces 53% cacao dark baking chocolate, melted and cooled
3/4 cup all-purpose flour
3/4 cup ground hazelnuts
1/2 cup graham cracker crumbs
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
Whipped cream
Additional ground cinnamon, optional

Steps:

  • Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Grease six 6-oz. ramekins or custard cups; set aside., In a large bowl, cream butter and 1/4 cup sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Stir in the chocolate, flour, hazelnuts, cracker crumbs, cinnamon and cloves., With clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Gradually fold into chocolate mixture., Transfer to prepared ramekins. Place in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, at 325° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Remove ramekins from water bath. Cool on a wire rack for 20 minutes., To unmold, run a knife around the rim of each cup and invert onto dessert plates. Serve warm with whipped cream. Sprinkle with additional cinnamon if desired.

Nutrition Facts :

CHOCOLATE-HAZELNUT PUDDING CAKE



Chocolate-Hazelnut Pudding Cake image

Fans of ultra-moist cakes will flip over this dessert, flavored with chocolate and hints of hazelnut liqueur.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h25m

Yield 9

Number Of Ingredients 14

1 cup all-purpose flour
3/4 cup granulated sugar
1/3 cup (2 oz) hazelnuts (filberts), ground
2 tablespoons unsweetened baking cocoa
2 teaspoons baking powder
1/2 cup milk
1/4 cup hazelnut-flavored liqueur or coffee syrup
2 tablespoons vegetable oil
1 cup packed brown sugar
1/4 cup unsweetened baking cocoa
1 3/4 cups boiling water
3/4 cup whipping cream
1 tablespoon powdered sugar
1 tablespoon hazelnut-flavored liqueur

Steps:

  • Heat oven to 350°F. Grease 8-inch square (2-quart) glass baking dish with cooking spray or shortening. In medium bowl, stir together flour, granulated sugar, hazelnuts, 2 tablespoons cocoa and the baking powder. Stir in milk, 1/4 cup liqueur and the oil. Spread batter in pan.
  • Sprinkle batter with brown sugar and 1/4 cup cocoa. Pour boiling water over batter.
  • Bake 40 to 45 minutes or until center is set. Cool 20 minutes before serving.
  • Meanwhile, in chilled small bowl, beat cream ingredients with electric mixer on high speed until stiff peaks form.
  • To serve, spoon warm pudding cake into individual dessert bowls; spoon pudding over cake. Top with whipped cream.

Nutrition Facts : Calories 350, Carbohydrate 60 g, Cholesterol 25 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 130 mg, Sugar 47 g, TransFat 0 g

FLOURLESS CHOCOLATE-HAZELNUT CAKE



Flourless Chocolate-Hazelnut Cake image

Small wedges of this luscious, superchocolaty cake go a long way.

Provided by Jill Silverman Hough

Categories     Cake     Milk/Cream     Chocolate     Egg     Dessert     Bake     Quick & Easy     Frangelico     Chill     Hazelnut     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 9

12 ounces 60% cacao bittersweet chocolate, chopped
3/4 cup (1 1/2 sticks) unsalted butter, cut into chunks
6 large eggs
1 cup (packed) golden brown sugar
1/2 cup Frangelico or other hazelnut liqueur, divided
1 cup finely ground hazelnuts (ground in processor; about 5 ounces)
1 teaspoon coarse kosher salt
1 cup chilled heavy whipping cream
Chopped toasted hazelnuts

Steps:

  • Position rack in center of oven and preheat to 350°F. Butter 9-inch-diameter springform pan. Line bottom of pan with parchment paper round. Wrap outside of pan tightly with 3 layers of heavy-duty foil. Combine chocolate and butter in medium metal bowl; set bowl over saucepan of simmering water. Whisk until mixture is melted and smooth. Remove bowl from over water.
  • Whisk eggs, golden brown sugar, and 1/4 cup Frangelico in large bowl to blend. Add chocolate mixture and whisk until smooth. Stir in ground hazelnuts and 1 teaspoon coarse kosher salt. Transfer batter to prepared pan. Place springform pan in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of springform pan. Place in oven and tent springform pan loosely with foil. Bake until cake is set in center and top is dry to touch, about 1 1/2 hours (top of cake will remain shiny). Remove cake from roasting pan; remove foil from top and outside of pan. Cool cake in pan on rack. Chill cake until cold, about 3 hours. DO AHEAD: Can be made 3 days ahead. Cover and keep chilled.
  • Using electric mixer, beat whipping cream and remaining 1/4 cup Frangelico in medium bowl until soft peaks form. Run knife around pan sides to loosen cake. Release pan sides. Cut cake into wedges. Transfer to plates. Top with whipped cream; sprinkle with chopped toasted hazelnuts.

CHOCOLATE HAZELNUT CELEBRATION CAKE



Chocolate Hazelnut Celebration Cake image

Provided by Molly Yeh

Categories     dessert

Time 1h30m

Yield one 4-layer 6-inch cake

Number Of Ingredients 24

Nonstick cooking spray, for the pans
1 cup unsalted roasted hazelnuts
2 1/4 cups all-purpose flour
1 3/4 cups granulated sugar
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
3/4 teaspoon baking soda
1 cup milk
1/2 cup vegetable or canola oil
1 tablespoon vanilla extract
2 large eggs
3/4 cup hot coffee
4 cups powdered sugar
1 cup (2 sticks) unsalted butter, softened
1 1/2 teaspoons vanilla extract
A good pinch of kosher salt
1/4 cup heavy cream
Mustard yellow food coloring
Dusty rose pink food coloring
Marzipan kneaded with food coloring and cut into cute shapes (we're making houses)
Crushed unsalted roasted hazelnuts
Green sprinkles, optional
Orange sprinkles, optional

Steps:

  • For the cake: Preheat the oven to 350 degrees F.
  • Grease four 6-inch-round, 3-inch-tall cake pans and line the bottoms with parchment.
  • Put the hazelnuts in a food processor and grind them until you have small crumbs. Measure out 1/4 cup of the hazelnut crumbs and set them aside for the frosting.
  • Pour the remaining hazelnut crumbs into a large bowl and whisk in the flour, granulated sugar, cocoa powder, baking powder, salt and baking soda. In a medium bowl, whisk together the milk, oil, vanilla and eggs. Whisk the wet ingredients into the dry ingredients and then stir in the hot coffee. It will be a very thin batter.
  • Pour into the prepared cake pans and bake until a toothpick inserted into the center comes out clean. Begin checking for doneness at 25 minutes. Let the cakes cool in the pans for 10 minutes, then turn them onto a greased cooling rack.
  • For the frosting: While the cakes are cooling, use an electric mixer to beat together the powdered sugar, butter, vanilla and salt until smooth. Mix in the heavy cream until smooth. Scoop out a tiny amount of frosting for the mustard-colored dollops, add the mustard yellow food coloring and mix until combined. Transfer the yellow frosting to a piping bag with a small round tip. To the remaining frosting, add the dusty rose pink food coloring and mix until the desired shade of pink. Measure out 1 cup of the pink frosting and transfer it to a small bowl. Fold in the reserved 1/4 cup ground hazelnuts.
  • Level your cake layers and spread the top of one of them with the hazelnutty frosting. Place a second layer on top, then frost the top with more of the hazelnutty frosting. Continue with the remaining 2 layers. Frost the top and sides with the remaining pink frosting without nuts.
  • For the decorations: Decorate with mustard dollops of frosting around the edge. Add marzipan house cutouts of white houses with green shutters, crushed hazelnuts, green grass sprinkles, orange sun sprinkles or whatever else you'd like!

CHOCOLATE-HAZELNUT PUDDING



Chocolate-Hazelnut Pudding image

Provided by Lesley Porcelli

Categories     Chocolate     Dairy     Dessert     Kid-Friendly     Chill     Healthy     Hazelnut     Self     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes 4 servings

Number Of Ingredients 5

2 tablespoon cornstarch
2 cups 2 percent milk
3 ounces gianduja (hazelnut-flavored dark chocolate), broken into small pieces
2 tablespoon sugar
1/8 teaspoon salt

Steps:

  • Stir cornstarch with 1/2 cup of the milk in a bowl until cornstarch completely dissolves. Heat remaining 1 1/2 cups milk, chocolate, sugar and salt in a small saucepan over medium-low heat, whisking occasionally, until chocolate melts. Raise heat to medium; cook, whisking occasionally, until almost boiling (steam will rise from the surface). Stir cornstarch-milk mixture again until smooth; add to saucepan in a thin stream, constantly whisking. Bring pudding to a simmer, continuing to whisk. Simmer, constantly whisking, 1 1/2 minutes more. Pour pudding into a bowl or four 5-ounce cups; press plastic wrap against the surface of pudding to prevent a skin from forming. Refrigerate at least 2 hours. Serve cold.

CHOCOLATE HAZELNUT MUG CAKES RECIPE BY TASTY



Chocolate Hazelnut Mug Cakes Recipe by Tasty image

Here's what you need: chocolate hazelnut spread, large eggs, all-purpose flour

Provided by Betsy Carter

Categories     Desserts

Time 30m

Yield 2 servings

Number Of Ingredients 3

1 cup chocolate hazelnut spread, divided
2 large eggs
¼ cup all-purpose flour

Steps:

  • In a medium mixing bowl, whisk together ¾ cup (225 g) chocolate hazelnut spread and the eggs.
  • Fold in the flour.
  • Evenly distribute into two mugs.
  • Microwave each mug for 2 minutes.
  • Cool for 5 minutes.
  • Frost with remaining chocolate hazelnut spread and serve warm.
  • Enjoy!

Nutrition Facts : Calories 729 calories, Carbohydrate 79 grams, Fat 38 grams, Fiber 6 grams, Protein 15 grams, Sugar 57 grams

NO-BAKE CHOCOLATE PUDDING CAKE RECIPE BY TASTY



No-Bake Chocolate Pudding Cake Recipe by Tasty image

Here's what you need: chocolate hazelnut spread, graham crackers, instant chocolate pudding, milk, cream cheese, sugar, vanilla, chocolate, chocolate frosting, raspberry, graham cracker crumb, chocolate shaving

Provided by Pierce Abernathy

Categories     Desserts

Yield 8 servings

Number Of Ingredients 12

1 ½ cups chocolate hazelnut spread, warmed
24 graham crackers, halved
2 packets instant chocolate pudding
4 cups milk
8 oz cream cheese
½ cup sugar
1 teaspoon vanilla
½ cup chocolate, melted
2 cups chocolate frosting
raspberry, for garnish
graham cracker crumb, for garnish
chocolate shaving, for garnish

Steps:

  • Line a baking sheet with parchment paper and grease with nonstick cooking spray.
  • Spread the chocolate hazelnut spread into an even rectangle, leaving ¼ inch (6 mm) between each cracker.
  • Place 20 graham cracker halves on top of chocolate hazelnut mixture and freeze until solid, about 30 minutes.
  • Cut between the graham cracker pieces with a knife. Lay a cutting board on top of the graham crackers and invert the baking sheet.
  • Carefully peel the parchment paper from the chocolate hazelnut layer. Return to freezer until ready to build cake.
  • In a large bowl, combine the instant pudding and milk, and whisk until fully incorporated. Allow to set for at least five minutes.
  • In a medium bowl, combine the cream cheese, sugar, and vanilla, and mix until fully incorporated.
  • Fold in the melted chocolate until fully incorporated.
  • Add the cream cheese mixture to the pudding mixture and stir until fully combined.
  • Add three quarters of the pudding mixture to the bottom of a 10-inch (25-cm) greased springform pan.
  • Make a ring along the edge of the pan with the chocolate hazelnut graham crackers pressing them until they are even with the top of the pan.
  • Leave a ¼ to ½-inch (2 to 6-cm) gap and make another ring using plain graham cracker pieces. Repeat, alternating between chocolate hazelnut and plain graham crackers, until you reach the center.
  • Fill the pan with the remaining pudding mixture and spread evenly across the top.
  • Freeze the cake for at least 4 hours.
  • Release the chilled cake from the pan and frost with chocolate frosting.
  • Garnish with raspberries, crushed graham crackers, and chocolate shavings.
  • Enjoy!

Nutrition Facts : Calories 766 calories, Carbohydrate 107 grams, Fat 35 grams, Fiber 3 grams, Protein 9 grams, Sugar 88 grams

Tips:

  • Use high-quality chocolate for the best flavor. A semisweet or bittersweet chocolate with a cocoa content of at least 60% is a good choice.
  • Toast the hazelnuts before using them. This will bring out their flavor and make them more fragrant.
  • Don't overbeat the batter. Overbeating can make the cake tough.
  • Bake the cake until a toothpick inserted into the center comes out with just a few moist crumbs attached.
  • Let the cake cool completely before serving. This will allow the flavors to develop and the cake to set.

Conclusion:

This chocolate hazelnut pudding cake is a delicious and decadent dessert that is perfect for any occasion. It is easy to make and can be made ahead of time, making it a great option for busy cooks. The cake is moist and flavorful, with a rich chocolate flavor and a hint of hazelnut. The pudding filling is creamy and smooth, and it pairs perfectly with the chocolate cake. This cake is sure to be a hit with everyone who tries it.

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