Le Napoleon chocolate and hazelnut cake is a cake made from a hazelnut cookie covered with chocolate icing.

Easy to prepare, tender and delicious, this cake, originating from the Germanic countries and the Balkans, is perfect at the end of a meal or during snacks of the day.

Level of difficulty: easy
Preparation time : 25 min
Rest time : -
Cooking time : 45 min
Total time : 1 h 10 min
Ingredients: 6 people
Hazelnut cookie:
150 g of hazelnuts
150 g sugar
150 g butter
100 g of chocolate
80 g flour
4 eggs
1 c. to c. of baking powder
150 g of milk chocolate
1 c. to s. oil


  • Toast the hazelnuts, cool, peel and grind.
  • Melt the chocolate and the butter in a double boiler, mix and let cool a little.
  • In a bowl, beat the eggs with the sugar, then add the melted chocolate and the butter.
  • Sift together the flour and baking powder and mix with a spatula.
  • Finally, incorporate the ground hazelnuts.
  • Pour the mixture into a fluted log mold or venison back mold. Butter and flour the mold.
  • Preheat the oven in static mode to 180 ° C.
  • Bake for about 45 to 50 min.
  • Make the test of the toothpick which should come out dry from the center of the cake if the cake is sufficiently cooked.
  • Take out and let cool for 5 min then gently remove from the mold and let cool to room temperature.
  • Melt the chocolate in a double boiler and mix with the oil.
  • Spread the icing on the cake.
  • Put in the refrigerator about 30 minutes before serving.
  • To taste!

Quote about cooking:

“You can make the world a better place with cooking. "

Pierre Gagnaire