The HAZELNUT AND CHOCOLATE CAKE is a typical dessert from northern Italy, particularly Piedmont, where hazelnuts are a much-loved ingredient. It is a simple, rustic, wholesome and delicious cake, characterized by a perfect blend of toasted and chocolatey flavors.
It has a soft but slightly grainy texture, due to the use of hazelnut flour, which also gives it a deep, persistent aroma.
This cake is perfect for breakfast, as a snack with a cup of coffee, or as a dessert to finish a meal, accompanied by a dusting of powdered sugar or a complementary cream such as zabaglione, whipped cream, or vanilla ice cream.
Follow the simple steps in the preparation and enjoy this treat.
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- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 15 Minutes
- Portions: 6Servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 424.49 (Kcal)
- Carbohydrates 30.65 (g) of which sugars 19.64 (g)
- Proteins 7.56 (g)
- Fat 31.40 (g) of which saturated 2.32 (g)of which unsaturated 13.43 (g)
- Fibers 1.35 (g)
- Sodium 89.53 (mg)
Indicative values for a portion of 82 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 eggs (medium, at room temperature)
- 1/2 cup granulated sugar
- 1 pinch salt
- 6 tbsp sunflower oil
- 5 oz hazelnut flour
- 2/3 cup all-purpose flour
- 2 tsp baking powder
- 2 tsp rum
- 1 tbsp dark chocolate chips
- 0.5 oz whole peeled hazelnuts
YOU WILL NEED FOR THE HAZELNUT AND CHOCOLATE CAKE
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- 1 Pan
- 1 Bowl
- Electric beaters
- 1 Sieve
PREPARATION HAZELNUT AND CHOCOLATE CAKE
The preparation of the HAZELNUT AND CHOCOLATE CAKE is very easy and quick.
Place the eggs, sugar and a pinch of salt in a bowl. Beat with the electric beaters until you obtain a frothy, pale mixture.
Add the sunflower oil and incorporate it well.
Add the sifted all-purpose flour and baking powder and the hazelnut flour (you can also make it yourself by toasting hazelnuts in the oven until they release their oils, letting them cool and then grinding them). Gently combine and add the rum.
Grease and flour a 7-inch pan, pour in the batter and level the surface. Finish with coarsely chopped hazelnuts and chocolate chips.
Bake the HAZELNUT AND CHOCOLATE CAKE in a preheated static oven at 356°F for 35 minutes. As always, perform the classic toothpick test to check doneness.
When baked, remove from the oven, let it cool completely, then unmold and enjoy it for breakfast, as a snack, or as an end-of-meal dessert.
