Chocolate Hazelnut Espresso Pudding Cake

Did I have your attention at Chocolate? Or perhaps hazelnut espresso? If not, let me tell you that one of the ingredients that really sets this recipe apart from others is the Hazelnut Espresso Vodka. It is an optional ingredient if you’re not into that type of liqueur but I must admit it does add a punch of flavor!

How did I get hooked on this Hazelnut Espresso Vodka, or as the label on the bottle says “Vodka infused with hazelnut espresso.” Well, years ago we were visiting Sisters, Oregon with some friends. While the ladies were attending a quilt show, the men were working their way through whiskey tastings. When it started to rain heavily we called the men to pick us up but they didn’t show up. Another call, still no men. We were getting wet and irritated when the men finally arrived to take us home. My hubby presented me with a bottle of Hazelnut Espresso Vodka before I could take a swing at him for leaving us out in the rain for so long. His excuse was traffic, only to be revealed later they were too involved in whiskey tastings. 

All I have to say is that it’s a good thing hubby brought me this Hazelnut Espresso Vodka! It’s not only great to pour a few drops in your coffee some mornings, but it’s also great sipping after dinner, and as I’ll reveal here, a nice vodka to use for special desserts.

The small amount of espresso granules adds a rich flavor.

Roast hazelnuts for a few minutes, and while still warm rub them between two towels to flake off the skins. It’s okay if all the skin doesn’t peel off. 

I used one of my oldies but goodie slow cookers to see how it would handle the recipe. It worked great. The towel helps create a steam-like atmosphere in the pot while cooking.

I left my cake in the pot too long and it didn’t come out as pudding-like as I anticipated, but still a bit gooey with a deep chocolate brownie flavor. 

Warm sauce on top completes the dessert. Oh yes!

Chocolate Hazelnut Espresso Pudding Cake

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Ingredients

  • 3/4 cup granulated sugar
  • 3/4 cup all-purpose flour
  • 6 tablespoons butter, melted and cooled
  • 2 eggs, beaten
  • 1/4 cup unsweetened coca
  • 1/4 teaspoon instant coffee granules
  • 1/2 tablespoon vanilla extract
  • 1/4 cup vodka infused hazelnut espresso
  • SAUCE & TOPPING
  • 1/4 cup vodka infused hazelnut espresso
  • 1/3 cup powdered sugar
  • 3 tablespoons hazelnuts, toasted & chopped

Instructions

  1. PREP: Spray slow cooker with cooking spray.
  2. Whisk together all ingredients except sauce & topping.
  3. Pour the batter into the slow cooker. Lay a clean tea towel over the top of the slow cooker and then place the lid on top, pulling towel taut.
  4. Cook on low for about 3 hours.
  5. Remove the crock from the heating unit and let set for about 15 minutes. Cake should have the consistency of thick pudding. If not, that's okay - it will take like a brownie.
  6. Scoop out cake into serving dishes.
  7. Mix the sauce together whisking the hazelnut vodka and powdered sugar until it is smooth. Drizzle over pudding cake/brownie.
  8. Sprinkle chopped hazelnuts over dish. Optional: add a dollop of cool whip or vanilla ice cream.

Nutrition

Calories

2058 cal

Fat

97 g

Carbs

278 g

Protein

26 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
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