Chocolate and Hazelnut Cake.
Simple, fast, delicious.
The Chocolate and Hazelnut Cake is a dessert of unique goodness; it has a very soft and just moist base, fragrant and aromatic in which the taste of hazelnuts and vanilla notes combined with chocolate make it irresistibly good, what about the Nutella and hazelnut crumble topping that makes it even more delicious? Absolutely nothing. It’s an explosion of goodness! Try it and it will become one of the best desserts you have ever tasted 🙂
Simple to prepare, once the ingredients are ready it will take 5 minutes with the electric whisk and then straight into the oven. This cake, in addition to being very good, is also quick to bake 🙂
Also try:
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 6 people
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 4 large eggs (at room temperature)
- 1 1/4 cups sugar (3/4 cup for a less sweet version)
- 2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 9 oz 55% dark chocolate
- 9 oz shelled and toasted hazelnuts
- 3/4 cup whole milk (at room temperature)
- 3/4 cup corn oil (or 1 cup soft butter)
- 1 tbsp natural vanilla extract
- 1 packet baking powder (16 g)
- 1 pinch salt
- 3.5 oz Nutella® (or other hazelnut spread)
- 3/4 oz hazelnut crumble
Tools
- 1 Blender
- 1 Electric Whisk
- 1 Bowl
- 1 Cake Pan
- 1 Oven
Steps
Chop the chocolate in the mixer, then put it in a saucepan and melt it in a bain-marie, stirring continuously. Once melted, set it aside.
Chop the hazelnuts together with the sugar in the blender at maximum power until they become flour.
Sift the cocoa with the flour and baking powder, mix the powders together.
Turn on the oven to 320°F static. Grease a 9.5-inch springform pan.
With the electric whisks (or with the stand mixer) beat the eggs with a pinch of salt and the vanilla extract.
Add the oil, milk, and chopped hazelnuts, mix.
Also add the melted chocolate, mix again.
Gradually add the sifted flour, baking powder, and cocoa mixture to the egg mixture, continuing to mix with the electric whisks.
Pour the mixture into the pan.
Bake in a preheated oven at 320°F for about 40 minutes, check the cooking with a toothpick, it should come out dry.
Let it cool and take the chocolate and hazelnut cake out onto a tray.
Melt the hazelnut spread in a bain-marie and spread it on the cake, sprinkle the chopped hazelnuts on the chocolate.
The chocolate and hazelnut cake is ready to be enjoyed 🙂
Chop the chocolate with the Bimby 30 secspeed 5, then put it in a saucepan and melt it in a bain-marie, stirring continuously. Once melted, set it aside.
Without washing the bowl, put the hazelnuts with the sugar in the bowl 30 sec/speed 7.
Set them aside in a bowl.
Sift the cocoa with the flour and baking powder, mix the powders together.
Turn on the oven to 320°F static. Grease a 9.5-inch springform pan.
Put the eggs in the bowl (still without washing it) with a pinch of salt 40 sec/speed 3.
Add the oil, milk, and vanilla 20 sec./Speed 2.
Add the melted chocolate 30 secspeed 3.
Scrape down and add the chopped hazelnuts 30 secspeed 4.
Add the powders and let everything work for 2 minutes Knee, scrape grouping the mixture from the edges to the center and work for another 2 minutesKnee.
Pour the mixture into the pan.
Bake in a preheated oven at 320°F for about 40 minutes, check the cooking with a toothpick, it should come out dry.
Let it cool and take the chocolate and hazelnut cake out onto a tray.
Melt the hazelnut spread in a bain-marie and spread it on the cake, sprinkle the chopped hazelnuts on the chocolate.
The chocolate and hazelnut cake is ready to be enjoyed… ENJOY THE SWEET!
Also try the hazelnut cake, you can find the recipe BY CLICKING HERE.
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