Do you crave something sweet? Or do you have guests and are looking for a simple yet indulgent cake? Then don’t miss out on the recipe for this hazelnut and chocolate cake because it would be a real shame (and I even made a rhyming couplet!). Just the aroma that fills the kitchen while the cake is in the oven is enough to understand that it is a fabulous dessert. Additionally, it is very easy to make and perfect for any occasion. So what are you waiting for? Read the recipe, write it down, and hurry to try it! And then let me know what you think, okay? And if you like desserts with hazelnuts, you absolutely must try the Piedmontese cake. It’s fantastic and contains no gluten, dairy, or leavening agents.
Other simple cakes I recommend trying:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 8 people
- Cooking methods: Oven, Bain-marie
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Hazelnut and Chocolate Cake
- 1 1/3 cups all-purpose flour
- 3/4 cups sugar
- 2 eggs (medium)
- 3.5 oz butter
- 1 cups whole blanched hazelnuts
- 5.3 oz dark chocolate
- 3.4 tbsp milk
- 1 1/2 sachet baking powder (8 g)
- to taste powdered sugar (for dusting)
Tools
- 1 Bowl large
- 1 Small bowl
- Food processor or blender
- Electric whisk
- Cake pan with a diameter of 9/10 inches
- Sieve with fine mesh
Preparation of the Hazelnut and Chocolate Cake
Melt the butter in a bain-marie or in the microwave and let it cool slightly.
Chop the chocolate into coarse flakes using a large knife.
In a mixer, finely chop the hazelnuts with 2 tablespoons of sugar taken from the total.
In a bowl, place the eggs with the remaining sugar and beat them with electric whisks until you get a light and fluffy mixture.
Then add the melted butter and chopped hazelnuts.
Mix well, then also add the chocolate flakes.
Combine and start incorporating the sifted flour with the baking powder into the mixture using a fine mesh sieve.
Thoroughly mix all ingredients while softening the mixture with the milk (you will get a thick and pasty batter).
Transfer it into a 9-inch cake pan previously lined with parchment paper or buttered and floured.
Bake the hazelnut and chocolate cake in a preheated static oven at 338°F (170°C) for about 35/40 minutes. Before taking it out, verify it’s fully cooked by inserting a toothpick in the center, which should come out dry.
Once the baking time is up, remove it from the oven and let it cool completely before removing it from the mold and transferring it to the serving plate. Dust the hazelnut and chocolate cake with powdered sugar and decorate it, if desired, with chocolate flakes (which I didn’t use this time, but they are perfect). Enjoy! Paola
I take this opportunity to remind you that you can follow me on various social networks to always be updated on the new recipes I post. You can find me on Facebook (HERE), on Twitter (HERE), on Pinterest (HERE), on Instagram (HERE) and also on Tik Tok (@zenzero_limone). Thank you ♥!
