- Step 1
Preheat the oven to 350 F. Beat eggs with sugar. Stir baking soda into buttermilk, then add the buttermilk, cocoa, and condensed milk to the egg mixture. Fold in the flour.
- Step 2
Pour into a 9-by-13-inch pan and bake about 30 to 35 minutes. Cool completely.
- Step 3
Whip softened butter until light. Beat in dulce de leche and cocoa; add brandy or Nutella if desired.
- Step 4
Break the cooled cake into crumbs and combine with the cream and crushed hazelnuts until the mixture holds together.
- Step 5
Shape into 1-inch balls. Coat with chocolate wafer crumbs or dip in melted chocolate and decorate with melted white chocolate.
- Step 6
Refrigerate until firm before serving.
- Calories:237 kcal12%
- Protein:6 g12%
- Carbohydrates:41 g16%
- Sugar:28 g56%
- Salt:0.1 g2%
- Energy:992 kJ12%
- Fat:6 g9%
Hazelnut Cake Truffles is a Delights of Culinaria recipe built around Eggs, Sugar, Baking Soda. This import keeps the source ingredient measurements and turns the preparation into clear Platea recipe steps. It is filed as desserts and yields about 20 servings.
Use the structured ingredient and direction fields below for cooking. The recipe source is Delights of Culinaria.
