Chocolate And Hazelnut Brownie Cake Recipe

Name: Chocolate And Hazelnut Brownie Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the cake; 2 ounces dark chocolate (70-75% cocoa solids); 4 ounces chopped toasted hazelnuts; 4 ounces butter; 2 large eggs, lightly beaten; 8 ounces golden granulated sugar; 2 ounces plain flour; 1 teaspoon baking powder; 1/4 teaspoon salt; To decorate; 10 fluid ounces whipping cream (or double cream); extra toasted nuts, roughly chopped; cocoa powder, to dust

Servings: persons

For the cake
2 ounces dark chocolate (70-75% cocoa solids)
4 ounces chopped toasted hazelnuts
4 ounces butter
2 large eggs, lightly beaten
8 ounces golden granulated sugar
2 ounces plain flour
1 teaspoon baking powder
1/4 teaspoon salt
To decorate
10 fluid ounces whipping cream (or double cream)
extra toasted nuts, roughly chopped
cocoa powder, to dust

1
You will also need a baking tin, 6 x 10 x 1 inch deep, the base and sides lined with parchment paper. Make sure the paper stands up at least an inch above the edge of the tin.
2
Pre-heat the oven to gas mark 4, 350u00b0F (180u00b0C).
3
Place the chocolate and butter together in a large, heatproof bowl fitted over a saucepan of barely simmer water, and allow the chocolate to melt, making sure the base of the bowl doesn't touch the water. Then beat the mixture until smooth, remove it from the heat and simply stir in all the other ingredients till thoroughly blended. Now spread the mixture evenly into the prepared tin and bake on the centre shelf for 30 minutes. Leave the cake in the tin for 15 minutes to cool, then remove it from the tin, and turn it out on to a cooling rack. Strip off the lining paper, and, when it's absolutely cold, carefully cut the cake in half, down the centre lengthways, so you are left with two oblongs.
4
Now, whip the cream until it forms soft peaks and spread half ot it thickly along one half of the cake. Position the other half of the cake on top, and then spread with rest of the cream all over the cake, covering it completely. then decorate with the roughly chopped nuts and, if you like, a dusting of cocoa powder. If all the cake isn't eaten, to keep it fresh, store inside a polyurethane container in the fridge.

1487

kcal

Calories

122

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: For the cake, 2 ounces dark chocolate (70-75% cocoa solids), 4 ounces chopped toasted hazelnuts, 4 ounces butter, and more.

Yes, Chocolate And Hazelnut Brownie Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate And Hazelnut Brownie Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions