Hazelnut Chocolate Cake

Hazelnut Chocolate Cake, Step by Step

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1. Heat the oven to 175°C / 345°F and line a 20 cm round tin. Toast the ground hazelnuts on a tray for 8 minutes and cool.

   Mark done Start 8 min timer

2. Melt the chocolate and butter together over low heat and cool for 10 minutes.

   Mark done Start 10 min timer

3. Beat the eggs and sugar for 3 minutes until pale and thick. Fold in the chocolate mixture, then the hazelnuts, flour and cocoa.

   Mark done Start 3 min timer

4. Pour into the tin and bake for 40 minutes until set. Cool in the tin and dust with the icing sugar.

   Mark done Start 40 min timer

Related guide: Pan and tin size.

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Small Things That Help

• Toast the hazelnuts first.
• Do not grind them to a paste.
• If your oven runs hot, check at 32 minutes.
• Cool in the tin.

What Goes With Hazelnut Chocolate Cake

• Whipped cream
• Espresso
• Raspberries
• Dessert wine

Leftovers and Storage

Keeps in an airtight tin for 4 days.

Hazelnut Chocolate Cake Nutrition Facts

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.