Discover the recipe for my Chocolate and 80% Dark Chocolate Snowflake Cake with hazelnuts. A delicious treat, naturally gluten-free and perfect for Christmas!
If I had to tell you how long I’ve been wanting to make this snowflake cake, you wouldn’t believe it! About a year ago, just before last Christmas, I treated myself to this wonderful gift: a snowflake-shaped Christmas mold. I saw it displayed on a shelf of a cake shop and immediately bought it!
After spending about two hours inside the store (full of kitchen and cake design items), I bought everything possible. I came home satisfied, convinced that soon, taking advantage of the holidays, I would inaugurate my purchase! Unfortunately, for a whole series of reasons, I never managed to use it, and since it was a typical Christmas mold, after the holidays, I had to put it away in the cupboard.
This year, despite good intentions, the same sad fate was about to repeat itself! But I couldn’t allow it! So, on an ordinary afternoon, without any particular occasion, I chose to indulge in a super chocolatey treat!
The snowflake effect is wonderful, don’t you think? And the cake is truly delicious. I played with the balance and quality of the ingredients: finest unsweetened cocoa, 80% dark chocolate, whole cane sugar, chopped hazelnuts, and homemade almond milk.
Moreover, the recipe is gluten-free, perfect even for those with intolerances. If I haven’t convinced you yet to try it, maybe the intoxicating aroma that enveloped the whole house once baked would suffice… but they still haven’t invented a way to transmit it online!
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 9-12
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: Christmas
Ingredients
⚠ IN THIS RECIPE THERE ARE ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work, without any additional cost to you!
- 1 1/4 cups rice flour
- 1/2 cup almond flour
- 1/3 cup cornstarch
- 1/2 cup unsweetened cocoa powder
- 2 eggs
- 1/2 cup whole cane sugar
- 7 tbsp peanut oil
- 1/3 cup almond milk
- 2 oz chopped hazelnuts
- 3 tbsp chocolate topping
- 1 vial almond flavoring
- 1/2 packet baking powder
- 1 pinch salt
- to taste powdered sugar
Tools
- 1 Bowl
- Electric Whisks
- 1 Sieve
- 1 Spatula
- 1 Mold
- 1 Cake Rack
Preparation
Beat the eggs at room temperature with the electric whisks together with the whole cane sugar and the almond aroma (fig. 1).
Add the oil in a stream while continuing to beat, then gradually incorporate the sifted flours with the baking powder and a pinch of salt (fig. 2).
Alternate with the almond milk, continuing to whisk (fig. 3).
Add the chopped hazelnuts and mix with a spatula (fig. 4).
Pour half of the mixture into your mold, then add the chocolate topping in the center and cover with the remaining mixture (fig. 5).
Level it and put it in a preheated static oven at 350°F for 45′. The toothpick test will tell. Then remove from the oven and let cool before unmolding the cake (fig. 6).
Then place it on a rack before transferring the cake to a tray and dust with powdered sugar. And voilà…the snowflake cake is ready to be enjoyed!
Enjoy your meal from La Cucina di FeFè!
Storage
👉The Chocolate and Hazelnut Snowflake Cake can be stored at room temperature under a glass dome for 3-4 days.
Tips, Notes, Variations, and Suggestions
🔵If your mold is silicone and is being used for the first time, after washing and drying it well, lightly oil the inside before transferring the mixture, making sure it is already placed on the oven rack to avoid spilling the contents.
