Love at first bite with the hazelnut and chocolate heart cake. Moist and soft, perfect for morning breakfast or to accompany afternoon tea, this delicious hazelnut cake I am sure will win you over just like it did us!
As a true lover and consumer of nuts, hazelnuts are never missing from my pantry, also because they have many beneficial properties for our body, so I often find myself preparing savory or sweet dishes; thus, with some hazelnuts to use up, a jar of yogurt, and some dark chocolate, I baked this delicious pantry cake that accompanied our breakfasts for several days, making them more enjoyable.
Trust me, and if you don’t have them at home, get some excellent hazelnuts to prepare the hazelnut and chocolate heart cake; it will be perfect for Valentine’s Day.
ALSO READ:
Pumpkin and Hazelnut Cake without Eggs or Butter
- Difficulty: Very Easy
- Preparation time: 30 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Energy 268.00 (Kcal)
- Carbohydrates 26.10 (g) of which sugars 14.58 (g)
- Proteins 5.66 (g)
- Fat 16.35 (g) of which saturated 2.38 (g)of which unsaturated 9.67 (g)
- Fibers 2.17 (g)
- Sodium 23.41 (mg)
Indicative values for a portion of 70 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
Hazelnut and Chocolate Heart Cake
- 2/3 cup whole hazelnuts (or hazelnut flour)
- 1 cup whole wheat flour (or all-purpose flour)
- 1/4 cup sunflower oil (or melted butter)
- 2/3 cup brown sugar (or granulated)
- 2 eggs
- 1/2 cup plain yogurt
- 1 tbsp baking powder
- 2/3 cup chopped hazelnuts
- 1/4 cup dark chocolate (or chocolate chips)
Tools
- Electric whisk
- Food processor
Steps
– Take the yogurt out at least one hour before starting.
– Pulse the hazelnuts in the food processor with a tablespoon of the sugar.
– Whisk together the eggs and sugar with the electric whisk until light and fluffy; add the sifted flour with the baking powder and mix with a spatula.
Combine the hazelnut flour and mix everything together.
– Preheat the oven to 347°F
– Grease the heart-shaped mold, pour the batter, and decorate with the chopped hazelnuts and knife-chopped chocolate (or chocolate chips).
– Bake for about 30 minutes, checking doneness with a toothpick.
– Remove from the mold while warm and let cool completely on a wire rack.
– Store in the pantry.
Notes and variations.
– Instead of yogurt, you can use 200 g of fresh cream or mascarpone.
– Dark chocolate can be replaced with milk or white chocolate, the amount remains the same.
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