Maulwurftorte, or German Molehill Cake, is a delicious and unique dessert that is sure to impress. The hazelnut cake is light and fluffy, and the whipped cream and chocolate topping add a decadent touch. It’s the perfect dessert for any special occasion or celebration. Try this recipe and enjoy a slice of delicious Maulwurftorte!
Ingredients for the Cake:
- 5 eggs, separated
- 3/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 cups ground hazelnuts
- 1/2 cup all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
Ingredients for the Topping:
- 1 1/2 cups heavy whipping cream
- 1 tablespoon granulated sugar
- 1 tablespoon vanilla extract
- 3/4 cup dark chocolate, finely chopped
- 1/4 cup hazelnuts, chopped
Preparation time: 20 minutes Baking time: 25 minutes Total time: 45 minutes
- Preheat the oven to 350°F and grease a 9-inch springform cake pan.
- In a large mixing bowl, beat the egg yolks with the sugar and vanilla extract until light and fluffy.
- In a separate bowl, mix together the ground hazelnuts, flour, baking powder, and salt.
- Gradually add the hazelnut mixture to the egg yolk mixture, stirring until well combined.
- In a separate mixing bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the cake batter until just combined.
- Pour the batter into the prepared cake pan and bake for 25 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool completely in the pan before removing the sides of the springform pan.
- In a large mixing bowl, beat the heavy cream with the sugar and vanilla extract until stiff peaks form.
- Spread the whipped cream over the top of the cake, forming small peaks and valleys to resemble a molehill.
- Sprinkle the chopped hazelnuts over the top of the whipped cream.
- Melt the dark chocolate in a double boiler or in the microwave, stirring until smooth.
- Drizzle the melted chocolate over the top of the whipped cream and hazelnuts.
- Chill the cake in the refrigerator for at least 30 minutes before serving.