Unveiling the Magic: Chocolate Hazelnut Cake Recipe & Cookbook Review by Christelle Huet-Gomez
Prepare to be enchanted by the world of “Magic Cakes,” a captivating cookbook from acclaimed children’s author and talented baker, Christelle Huet-Gomez. This extraordinary book introduces a revolutionary baking concept: one simple mixture, one bake, and the miraculous emergence of three distinct, delicious layers. Today, we delve into the delights of her chocolate hazelnut flavored creation, a prime example of the innovative recipes that make this cookbook an absolute gem. If you’re searching for a fresh, fun, and genuinely unique addition to your culinary collection, “Magic Cakes” comes with my highest recommendation. It promises not just a recipe, but a truly magical baking experience that delights both young and old.
Cakes That “Magically” Separate: The Ingenious Concept
Within the pages of “Magic Cakes,” Christelle Huet-Gomez masterfully applies her creative genius, presenting 32 unique variations of a classic cake recipe renowned for its “magical” ability to separate into three distinct layers during baking. While the fundamental concept of a self-layering cake might trace its roots back through culinary history, Huet-Gomez infuses it with a fresh, contemporary spirit. Her recipes are undeniably innovative, transforming this vintage idea into a diverse collection of magic creations, each boasting a wide array of shapes and irresistible flavors. This book isn’t just about baking; it’s about unlocking a delightful secret within your oven.
A Symphony of Flavors: Exploring the Variety in “Magic Cakes”
The sheer breadth of options available in “Magic Cakes” is truly impressive. From comforting classics to adventurous new combinations, there’s a recipe to tantalize every palate. Imagine indulging in a rich Coffee Cake, the delicate notes of Pistachio and Morello Cherry Cake, or the zesty brightness of a Lemon Meringue Cake. Other enticing titles include the aromatic Orange and Cinnamon Cake and the tropical delight of Pineapple Coconut Cake. Huet-Gomez even extends the ‘magic’ beyond sweets, offering intriguing savory options like the inventive Magic Mustard Quiche. This versatility ensures that the cookbook remains engaging and inspiring, offering endless opportunities for culinary exploration and the creation of memorable treats for any occasion.
Sophisticated Simplicity: Fancy Desserts Made Effortlessly Easy
Perhaps the most remarkable aspect of the “Magic Cakes” collection is its deceptive simplicity. Despite their elegant names and the remarkably sophisticated appearance of the finished desserts, every single recipe begins with the same fundamental and accessible combination of common kitchen staples: eggs, sugar, flour, butter, and milk. The true “magic” unfolds within the warmth of your oven. During the baking process, a fascinating chemical transformation occurs: the heavier mixture of egg yolks, sugar, butter, and flour gracefully settles to form a dense, pudding-like base and a creamy middle filling. Simultaneously, the lighter, airy beaten egg whites rise to create a delicate and fluffy sponge layer on top. This ingenious separation delivers a multi-textured dessert that looks and tastes far more complicated than its preparation suggests, making it perfect for impressing guests with minimal fuss.
The Science Behind the “Magic”
Understanding the science makes the “magic” even more impressive. The careful balance of ingredients, particularly the ratio of fats, liquids, and aerated egg whites, is key. The egg yolks, rich in fat and emulsifying properties, contribute to the custardy base and filling. When sugar is incorporated, it not only adds sweetness but also helps tenderize the cake. The melted butter and milk contribute moisture and richness, while the flour provides structure. The brilliantly beaten egg whites, folded in gently, introduce air into the batter. As the cake bakes, the different densities of these components, combined with the gradual coagulation of proteins, cause them to stratify into three distinct layers: a dense base, a creamy middle, and a light, airy sponge top. This predictable and beautiful outcome is what gives these cakes their truly enchanting quality.
An Ideal Baking Adventure for All Ages: Great for Making With Kids
My personal journey with “Magic Cakes” began with the delightful Chocolate and Hazelnut Cake, followed by the equally exquisite Vanilla Bean Magic Cake, proudly featured on the book’s cover. As I baked, with the enthusiastic assistance of my daughter, Fuzz, it quickly became clear how perfectly these recipes are tailored for baking with children. The process eschews the often cumbersome creaming method, opting instead for a series of engaging, hands-on steps: melting, whisking, pouring, and beating. There’s no need for an intimidating stand mixer; a simple whisk and a small hand-held mixer for the egg whites suffice. This simplicity makes the process approachable for young bakers, allowing them to participate meaningfully at every stage.
Engaging Young Minds in the Kitchen
Observing the egg whites transform from a clear liquid into a voluminous, fluffy cloud is a magical experience in itself, captivating young minds and introducing them to basic culinary science. What truly sets this book apart as kid-friendly, however, is the remarkable consistency of the process. For virtually every dessert, the steps remain largely the same: beat yolks with sugar, incorporate melted butter, add flour, flavorings, and milk, then gently fold in the beaten whites. This repetitive, structured approach is invaluable for learning. By repeating these fundamental steps across a series of different desserts, children (and indeed, bakers of all skill levels) gain confidence, reinforce their understanding of baking principles, and develop a sense of mastery. It transforms baking from a daunting task into an enjoyable, educational, and genuinely rewarding activity, fostering a love for cooking that can last a lifetime.
Magic Cakes: Three cakes in one: one mixture, one bake, three delicious layers is a cookbook you’ll want to get your hands on. While it was originally released on March 8th, its timeless appeal means it’s always a good time to discover this enchanting collection of recipes. If you’re a fan of innovative baking or looking for a delightful gift for a budding baker, this book is an excellent choice.
My Experience with the Chocolate Hazelnut Magic Cake
For now, I’m thrilled to share a very slightly adapted version of the Chocolate and Hazelnut Cake recipe found in the book. While we ultimately found the Vanilla Bean Cake to be a touch more universally appealing, this chocolate hazelnut rendition offered a unique and intriguing flavor profile that was truly memorable. The combination of rich chocolate and nutty hazelnut, perfectly layered, creates a dessert that stands out. I believe the distinctive taste and multi-textured experience make it an excellent choice for those seeking something a little out of the ordinary. My next baking adventure from this wonderful book will undoubtedly be the Magic Gingerbread Cake, which I plan to bake in a loaf pan for a festive and comforting treat. Each recipe truly offers a new opportunity to explore the magic of these incredible self-layering cakes.
- All Time Favorite Black Magic Cake
- Magic Blondies
- Magic Cookie Bar Sticks
- Magic Cookie Brownies
- Black Magic Mousse Topped Cupcakes
Recipe: Chocolate Hazelnut Magic Cake
Magic Cakes Chocolate and Hazelnut
Anna
Pin Recipe
Ingredients
- 4 eggs separated (I used large)
- 100 grams 3 ½ oz caster (superfine) sugar
- 1 tablespoon water
- 100 grams 3 ½ oz chocolate hazelnut nut spread
- 80 grams 3 oz butter
- 90 grams 3 ¼ oz all-purpose flour
- Pinch of salt
- 450 ml 15 fluid oz whole milk, room temperature
Instructions
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Have ready an 8 inch square cake tin which you’ve rubbed with butter and lined with parchment paper.
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Preheat the oven to 300 degrees F (150 degrees C).
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Whisk the egg yolks with the sugar and water until the mixture whitens and becomes pale and creamy. Stir in the chocolate hazelnut spread until well combined. Melt the butter and pour it into the mixture, then fold in the all-purpose flour and salt. Continue to beat for a few minutes more until smooth. Gradually pour in the room temperature whole milk little by little, beating constantly until the batter is fluid and uniform.
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In a separate, clean bowl, beat the egg whites until they form stiff peaks. Using a whisk, gently incorporate these beaten egg whites into the prepared batter in three additions, being careful not to deflate them too much. The batter will look thin and somewhat lumpy – this is normal for a magic cake. Pour the batter carefully into the greased and lined 8-inch square cake tin. Smooth the surface with the blade of a knife or an offset spatula and bake in the preheated oven for 50 minutes. When the cake comes out of the oven, it will still wobble slightly in the center; this indicates the custard layer is still setting. Before attempting to turn it out or slice, leave it to set completely in the fridge for at least 2 hours, or preferably overnight, to allow the layers to firm up.
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Chef’s Tip: Enhance the presentation and flavor by decorating the cooled cake with a few crushed hazelnuts just before serving. For an extra decadent touch, you can also create a luxurious chocolate hazelnut icing. Simply mix 6 oz (approximately 170g) of chocolate hazelnut spread with 8 ½ fluid oz (about 250ml) of cold whipping cream. Chill this mixture in the fridge for at least 2 hours, then whip it with an electric mixer until it thickens to a spreadable consistency. This rich icing makes an exquisite topping for your magic cake.
Tried this recipe?Let us know how it was!