Chocolate-Hazelnut Wafer Cake 12.000

Deb Lindsey for The Washington Post

Ethnic Market Scout Jul 9, 2014

The chocolate-hazelnut cream between the layers of this "cake" is really a homemade Nutella or gianduja, with a strong flavor of roasted hazelnuts.

Make Ahead: The chocolate-hazelnut filling needs to be refrigerated for at least 1 hour and up to 3 days. The assembled cake needs to be refrigerated for at least 3 hours and up to 3 days.

Where to Buy: Plain, round wafers are available at Eastern European grocery stores. Toasted hazelnuts are available at Trader Joe’s, or you can follow the directions in the NOTE below and roast your own.

12 - 16

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 12-16 servings

  • 2 cups raw, unsalted hazelnuts, preferably toasted (see NOTE)
  • 4 tablespoons sugar
  • 6 ounces bittersweet chocolate, chopped
  • 1 1/2 cups heavy cream
  • 1 package 10-inch round wafers (5 rounds; see headnote)


Combine the toasted hazelnuts and sugar in a food processor or a high-powered blender (such as a Vitamix); puree for a few minutes. The methods will yield different results. The processor mixture will be crumbly, and the Vitamix mixture will be smooth. Both will be fine for this recipe.

Place 4 ounces of the chocolate in a medium heatproof bowl.

Bring the heavy cream just to a boil in a small saucepan over medium-high heat. Immediately pour the cream over the chocolate; let it stand for 2 minutes, then stir until the mixture is smooth and uniform. Stir in the hazelnut-sugar mixture, cover and refrigerate for at least 1 hour or up to 3 days.

Transfer the chilled chocolate-hazelnut mixture to the bowl of a stand mixer fitted with a balloon-whisk attachment or to a hand-held electric mixer; beat on medium-high speed for 2 minutes.

Place a wafer round on a cake platter and spread one-quarter of the chocolate-hazelnut mixture evenly on top. Cover with another wafer round. Continue layering the cake for three more layers, finishing with a wafer. Gently press the cake with your hands.

Melt the remaining 2 ounces of chocolate in the microwave oven, heating in 20-second intervals, until the chocolate is pourable. Use a spoon to drizzle a pattern over the cake. Refrigerate uncovered for 2 hours (or at least until the chocolate has set), then cover with plastic wrap and refrigerate for at least 1 hour and up to 1 week.

NOTE: Toast the raw hazelnuts on a rimmed baking sheet in a preheated 350-degree oven for 12 to 14 minutes, shaking them twice, until they are evenly colored and fragrant. Cool completely before using.

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Recipe Source

From Washington caterer Vered Guttman, who writes the Modern Manna food column for and owns Cardamom & Mint Catering in Chevy Chase, Md..

Tested by Vered Guttman.

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