Roasted Hazelnut Cake & Chocolate Praline Ganache

Roasted Hazelnut Ganache Chocolate Praline Cake - Lilie Bakery

Ce Roasted hazelnut cake & chocolate praline ganache is ultra soft and very fragrant, it will perfume your kitchen with its scent of toasted hazelnuts. Garnished with a chocolate praline ganache, it is also terribly delicious ... So why go without?

For this recipe, I wanted a cake that combines the soft and the fondant in the nutty / praline spirit. Inside this cake we find hazelnuts roasted in the oven then mixed : you get homemade hazelnut puree! Hazelnuts can also be found as a decoration on the cake, on the chocolate praline ganache.

What ingredients should you plan for this hazelnut cake?

For the hazelnut cake part, we find the usual ingredients ie: flour, yeast, eggs, butter, sugar, a little cream and vanilla. We will of course need hazelnuts too!

Roasted Hazelnut Cake & Chocolate Praline Ganache - Lilie Bakery

For the ganache and the decoration, you will simply need praline pastry chocolate (you can easily find it in supermarkets), whole liquid cream and hazelnuts.

How to prepare this chocolate hazelnut cake?

We must first roast the hazelnuts : this is what will reveal their flavor. You can do this in advance for this step by the way. Just place them on a baking sheet and put them in the oven for a few minutes. At the exit of the oven, without burning yourself, you detach the skins of the hazelnuts using a tea towel. Leave to cool for the rest. Then we take some of the hazelnuts and we mix them to create a paste / mash of hazelnuts.

So, we can tackle the preparation of the hazelnut cake. To do this, whisk the eggs and sugar until the mixture turns white. Add the other wet ingredients, along with the hazelnut paste. Finally we finish with the dry ingredients. Born not over-mix, just right. All you have to do is pour into a floured cake mold and put it in the oven.

Roasted Hazelnut Cake & Chocolate Praline Ganache - Lilie Bakery

To make the chocolate praline ganache, heat the cream and the chocolate in pieces in the microwave or saucepan, mix well and then let cool so that it takes on a spreadable consistency. Finally, decorate the cold cake with a spatula or a spoon, then place the rest of the roasted hazelnuts on it ...

Other recipes to try

If you like this kind of gourmet recipes, I advise you to take a look at these other recipes from the blog: the Hazelnut chocolate cake with creamy ganache, Roasted hazelnut chocolate babka, Hazelnut chocolate madeleines, Hazelnut chocolate rolls, Soft chocolate brownie.

If you make this recipe, don't hesitate to tag @liliebakery on Instagram so I can see your pretty cakes!

Roasted Hazelnut Ganache Chocolate Praline Cake - Lilie Bakery
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4.5 on 20 votes

Roasted Hazelnut Cake & Chocolate Praline Ganache

A very soft hazelnut cake, accompanied by its praline ganache and roasted hazelnuts ...
Prep time35 minutes
Cook time45 minutes
Total1 time 20 minutes
Recipe type: Dessert, Snack
Cuisine: French
Yield: 6 people


Hazelnut cake

  • 165 g all-purpose flour
  • 160 g whole shelled hazelnuts
  • 2 large eggs
  • 110 g soft butter, melted
  • 140 ml heavy whipping cream 30%
  • 110 g light brown sugar
  • 1 cc natural vanilla extract
  • 2 cc + 0,25 cc level of baking powder

Praline ganache

  • 170 g praline pastry chocolate type nestlé dessert or other brand
  • 90 ml heavy whipping cream 30%


Hazelnut cake

  • Start by roasting the hazelnuts: in a hot oven 175 ° traditional heat, put the hazelnuts on a baking sheet and bake for about 10 minutes. They must not burn. Then transfer them to a tea towel on the work surface and rub to easily remove the skins (wait a bit to avoid getting burned). Let cool.
  • Pour 110g of hazelnuts in a blender (keep the rest for decoration). Mix until obtaining a paste of hazelnuts.
  • In a bowl, beat the eggs and brown sugar until the mixture whitens slightly. Pour in the cream, melted butter, vanilla and hazelnut paste. Mix well.
  • Sift the flour and baking powder then add to the previous mixture. At this stage, mix just enough to have a smooth paste without too much emphasis.
  • Pour the dough into a floured cake mold (mine is 26x10cm).
  • Bake for 50 minutes at 170 ° traditional heat on the low rack of the oven. Monitor the cooking with a wooden pick, adjust the cooking time if necessary. Let cool in mold then unmold on grid.

Praline ganache

  • To make the ganache, heat together (microwave or saucepan), the chocolate cut into pieces and the cream, then mix vigorously so that the ganache forms. Let cool to obtain a spreadable consistency.
  • Using a spatula, generously coat the cake with ganache and add the coarsely crushed hazelnuts.
Par Lilie bakery
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)


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Grille rectangle
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Spatule coudée



  1. Reply

    sandrine / Strawberry & Basil

    19th February 2019

    Oh that this cake makes you hungry at this time of the day ^^ Your photos are superb and this cake looks crazy!

  2. Reply


    20th February 2019

    How great this cake looks!

  3. Reply


    March 5, 2019

    A delight this cake! Done yesterday, only half remains…! Not dry at all, not heavy, a nutty taste to die for! And again I didn't have time to make the ganache, I just divided it in half and stuff it with the spread in N… next time, I'll make the ganache. But the homemade hazelnut paste is really to remember and redo: simple but very effective !! Thank you for this recipe !

  4. Reply


    July 21, 2019

    Delicious, I made it yesterday, my guests complimented me!
    Thanks Lily! , beautiful pictures
    I think I should have added a pinch of salt

  5. Reply


    August 9, 2022

    I really like this recipe! For simplicity, I use hazelnut puree, and I find the cake more crumbly and fattier. In your opinion, should I decrease the quantity of butter to compensate?
    Thanks for your help

    • Reply

      Lilie bakery

      August 13, 2022

      Hello Anne, yes absolutely because the hazelnut puree brings a lot of oil. So you have to drastically reduce the butter. That's fine, see you soon :)

  6. Reply


    March 19, 2023

    5 stars
    Gorgeous !! As good as it is beautiful, it was very successful and was devoured very quickly! Soft and fragrant, I feel that it will become one of my favorite recipes!

    • Reply

      Lilie bakery

      March 20, 2023

      Thank you Astrid for your feedback! See you soon :)

  7. Reply


    March 23, 2023

    5 stars
    Can the hazelnuts be replaced with almonds?
    Thank you I love almonds

    • Reply

      Lilie bakery

      March 30, 2023

      Hello Yolande, yes absolutely it is possible! See you soon :)

  8. Reply


    March 26, 2023

    5 stars
    Made with almonds instead hazelnuts
    Soft as you wish
    Thanks for this delicious recipe.

    • Reply

      Lilie bakery

      March 30, 2023

      Thank you Yolande for your feedback! See you soon :)


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