We found this recipe from one of our favourite celebrity chefs, Reese of The Pioneer Woman and it’s an absolute winner. We hope you enjoy it! https://www.abakingjourney.com/easy-chocolate-hazelnut-cake/
Prep Time
15 minBake Time
40 minYield
10Rating
/rating_off.png "1 Star")
Loading...| DRY INGREDIENTS | |
| 100 gr ROGERS FOODS All Purpose Flour | |
| 80 gr Hazelnut Meal - or hazelnut flour (see note 1). | |
| 60 gr Unsweetened Cocoa Powder - sifted | |
| 1 1/2 teaspoon Baking Powder | |
| 1/2 teaspoon Baking Soda | |
| 1 pinch Fine Table Salt | |
| WET INGREDIENTS | |
| 3 large Eggs - at room temperature | |
| 150 gr Light Brown Sugar | |
| 120 gr Unsalted Butter - melted, cool | |
| 240 ml Natural / Plain Yogurt | |
| OPTIONAL TOPPINGS | |
| 50 gr Skinned Hazelnuts - roughly chopped | |
| 50 gr Dark Chocolate Chunks - or chocolate chips |
We found this recipe from one of our favourite celebrity chefs, Reese of The Pioneer Woman and it’s an absolute winner. We hope you enjoy it! https://www.abakingjourney.com/easy-chocolate-hazelnut-cake/
| 1. | Preheat your oven on 180 degrees Celsius / 350 degrees Fahrenheit. Line the bottom of a 22 cm / 8-inch Springform Pan with a sheet of baking paper or parchment paper. Lightly grease the sides of the pan with neutral oil. |
| 2. | In a medium bowl, mix all your dry ingredients: plain / all-purpose flour, hazelnut meal, sifted cocoa powder, baking powder, baking soda and salt. Set aside. |
| 3. | In a separate large mixing bowl, whisk the eggs and brown sugar for 3 to 4 minutes or until the mixture has slightly thickened, increased in volume and looks bubbly. |
| 4. | Whisk in the cool melted butter then the yogurt. |
| 5. | Add the pre-mixed dry ingredients (pre-sifted if needed) and gently stir until fully combined. Stop as soon as you can't see any dry ingredients; you should get a slightly thick batter (see note 2). |
| 6. | Pour the cake batter into the prepared pan and gently spread it into an even layer. Optionally, generously top the cake with the roughly chopped hazelnuts and chocolate chunks. |
| 7. | Bake for 40 to 45 minutes or until a toothpick inserted into the cake comes out clean. Place the cake pan on a cooling rack and leave to cool down completely before removing from the pan. |
| 8. | .... |
| 9. | NOTES |
| 10. | To make your own hazelnut meal: roast the blanched hazelnuts in the oven (180'C / 350'F) for 8 to 10 minutes then once cooled down, grind in a food processor until you get a rough powder. I personally like to keep the flour slightly coarse for an added crunch. |
| 11. | The cake batter may appear a bit lumpy - but the small lumps are usually just larger chunks of hazelnut meal. |