Hazelnut and Milk Chocolate Pound Cake | Midwest Living

Hazelnut and Milk Chocolate Pound Cake

Hazelnut and Milk Chocolate Pound Cake

Login to rate this recipe.
  • Makes: 10 servings
  • Yield: 1 8x4-inch pound cake
  • Hands On 30 mins
  • Total Time 6 hrs (includes cooling, freezing, and stand times)

Login to save this recipe

Under the candy-bar coating of chocolate and nuts, this cake from Nathaniel Reid Bakery in St. Louis is flavored with ground hazelnuts and hazelnut butter (easily made in a food processor in one step), plus a whisper of orange and lemon zest. Note: If you don't have a food processor, make the cake with toasted almond flour and almond butter instead.


  • 10 tablespoons unsalted butter
  • 1 cup sugar
  • 3/4 cup almond flour
  • 2/3 cup all-purpose flour
  • 1/4 cup toasted hazelnut flour*
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 6 egg whites
  • 1 tablespoon hazelnut butter*
  • 1 teaspoon honey
  • 1/2 teaspoon orange zest
  • 1/2 teaspoon lemon zest
  • 6 ounces milk chocolate, chopped
  • 1/4 cup toasted hazelnuts, chopped
  • 3 tablespoons canola oil
  • Candied orange slices (such as Trader Joe's) or fresh orange zest


  1. Hazelnut and Milk Chocolate Pound Cake For cake: Preheat oven to 325 degrees . Butter and flour an 8x4x2-inch loaf pan. Make the hazelnut flour and butter (above right).
  2. Hazelnut and Milk Chocolate Pound Cake In a light-color (such as stainless steel) saucepan or skillet, melt butter over medium-low heat. (A light color allows you to more easily see how the butter is browning.) Continue to cook, stirring until butter turns golden brown and brown specks form in bottom of pan. Set aside, but don't allow to cool much.
  3. Hazelnut and Milk Chocolate Pound Cake In a medium bowl, combine sugar, almond flour, all-purpose flour, hazelnut flour, baking powder and salt; set aside. In another bowl, whisk together egg whites, hazelnut butter, honey and orange and lemon zests. Whisk egg mixture into the dry ingredients. Slowly whisk in the warm browned butter. Spread batter in prepared pan.
  4. Hazelnut and Milk Chocolate Pound Cake Bake until golden brown and a toothpick inserted in center comes out clean, about 1 hour. Cool cake in pan on a wire rack 10 minutes. Remove from pan. Cool completely on wire rack, then wrap in foil and freeze at least 2 hours.
  5. Hazelnut and Milk Chocolate Pound Cake For topping: In a small saucepan, melt chocolate over low heat. Add chopped hazelnuts and canola oil. Cool to room temperature. Place cake on a wire rack over a sheet of wax paper. Spoon topping over frozen cake. Decorate with candied orange slices. (If planning to decorate with fresh zest, wait until right before serving.) Let cake stand at room temperature at least 30 minutes before serving.


  • *Hazelnut Flour and Butter Place 1 cup toasted hazelnuts in a food processor. Cover and pulse just until finely ground; remove 1/4 cup of ground nuts. That's your hazelnut flour. Cover and process remaining flour on high for about 5 minutes or until the consistency of natural peanut butter, scraping down often. Reserve 1 tablespoon hazelnut butter for cake; cover and store remaining hazelnut butter for another use, adding a pinch of salt for flavor if desired. Store in refrigerator for up to 2 weeks.

Nutrition Facts

(Hazelnut and Milk Chocolate Pound Cake)

Servings Per Recipe 10, Pyridoxine (Vit. B6) (mg) 0, Polyunsaturated fat (g) 2, Folate (µg) 20, sugar (g) 31, Potassium (mg) 130, pro. (g) 7, calcium (mg) 79, Trans fatty acid (g) 1, Cobalamin (Vit. B12) (µg) 0, fiber (g) 2, sodium (mg) 203, chol. (mg) 34, Thiamin (mg) 0, sat. fat (g) 11, Riboflavin (mg) 0, cal. (kcal) 434, vit. A (IU) 389, iron (mg) 1, Fat, total (g) 29, vit. C (mg) 1, carb. (g) 40, Niacin (mg) 1, Monounsaturated fat (g) 9

Add Your Comment