The 5-minute hazelnut and chocolate cake is a true indulgence, soft and aromatic, ideal at any time of the day. The recipe is extremely easy and super quick; over the last few years, I have created many variations of the 5-minute cake, a simple dessert that doesn’t require beating anything but provides great satisfaction due to its softness and versatility.
The process is extremely simple: gather the liquids and powders in two separate bowls, mix everything together, and the batter is ready to be flavored and enriched as desired; with a bit of creativity, you can create many variations, and I’ve compiled them all for you in the special “soft 5-minute cakes“.
Today, I’ve created an irresistible cake with hazelnuts and chocolate, two ingredients that pair wonderfully together and appeal to even the youngest taste buds, the process is slightly different, all you need is a bowl and a whisk.
I’ve also included hazelnut flour in the batter; if you don’t have it, you can easily blend hazelnuts in a food processor, and in just a few moments, you’ll obtain a superior quality product compared to store-bought flour.
Here are some recipes to try:
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 5 Minutes
- Portions: 8
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 475.72 (Kcal)
- Carbohydrates 52.16 (g) of which sugars 30.99 (g)
- Proteins 9.78 (g)
- Fat 27.26 (g) of which saturated 3.83 (g)of which unsaturated 11.65 (g)
- Fibers 1.60 (g)
- Sodium 43.53 (mg)
Indicative values for a portion of 100 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
- 1 1/2 cups all-purpose flour
- 1 cup hazelnut flour (if you don't have it, you can make it at home)
- 3/4 cup sugar
- 3 eggs (medium)
- 1 plain natural yogurt (125 g (about 1/2 cup))
- 1/3 cup peanut oil (or 90 g of melted, cooled butter)
- 1 tbsp baking powder
- 1 tsp vanilla extract
- 3/4 cup dark chocolate chips
- 1/2 cup whole hazelnuts
Tools
- 1 Bowl
- 1 Hand whisk
- 1 Food processor to make almond flour
- 1 Springform pan 24 cm (9.5 inches)
Procedure
How to make hazelnut flour at home
If you don’t have hazelnut flour, you can make it at home. Place the hazelnuts in the freezer for 1 hour to prevent the oils from releasing when you grind them into flour.
After the cooling time, put them in a food processor and pulse for 5 or 6 seconds at a time until you get a fine hazelnut flour.
The hazelnut flour is ready!
In a bowl, mix the yogurt, eggs, sugar, and vanilla extract.
Sift the flour with the baking powder, add them to the liquids, then add the hazelnut flour, incorporating well with the whisk.
Add the oil and mix until you obtain a smooth and homogeneous mixture.
Add 80 g of chocolate chips and mix. The batter is ready.
Butter and flour a 24 cm (9.5 inches) pan. Pour the mixture into the pan and distribute 40 g of chocolate chips and 50 g of very coarsely chopped hazelnuts on the surface.
Bake the cake in a preheated static oven at 180°C (350°F) for 30/35 minutes. Always perform the toothpick test to check the doneness, and if necessary, extend it by 5 minutes. If the surface becomes too dark, cover it with a sheet of aluminum foil.
The 5-minute hazelnut and chocolate cake is ready, take it out of the oven and let it cool before transferring it to a plate.
Advice
Storage
The 5-minute hazelnut and chocolate cake can be stored at room temperature for 3/4 days.
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