The Pampered Chef ® Warm Chocolate Hazelnut Cake Recipe

Submitted by:
Via Debbie Monterosso

Preparation time:
Cooking time:

Difficulty: Easy - for beginners


1/2 cup whole hazelnuts, toasted, divided
1 container (13 ounces) chocolate hazelnut spread, divided
11/3 cups water
1/4 cup vegetable oil
3 eggs
1/4 teaspoon Double-Strength Vanilla
1 package (18.25 ounces) devil's food cake mix with pudding in the mix
1/3 cup semi-sweet chocolate morsels, grated
Vanilla ice cream and fruit such as strawberries, blueberries, raspberries and red grapes (optional)


Place hazelnuts in Small Oval Baker; microwave on HIGH 3-4 minutes or until lightly toasted, stirring after each 30-second interval. Cool completely. Rub hazelnuts between damp paper towels to remove any loosened skins; discard skins.

Lightly brush bottom and sides of Rice Cooker Plus with oil using Chef's Silicone Basting Brush. Coarsely grate 1/4 cup of the hazelnuts into rice cooker using Deluxe Cheese Grater, turning rice cooker to coat completely. Allow excess grated nuts to evenly coat bottom; set aside.

Place 3/4 cup of the hazelnut spread in Classic Batter Bowl. Microwave on HIGH 30-40 seconds or until slightly melted. Gradually add water, whisking using Stainless Whisk. Add oil, eggs and vanilla; whisk until smooth. Add cake mix and coarsely grated chocolate morsels; whisk until smooth.

Pour batter into prepared rice cooker. Do not cover with lid. Microwave on HIGH 9-11 minutes or until wooden pick inserted in center comes out clean (cake may appear slightly wet on top). Remove cake from microwave; let stand 5 minutes. Invert cake onto Simple Additions® Medium Square. Place remaining hazelnut spread in Prep Bowl and microwave on HIGH 10-15 seconds or until melted; drizzle over cake. Coarsely chop remaining hazelnuts using Food Chopper; sprinkle over cake. Serve immediately with ice cream and fruit, if desired.


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