Chocolate And Hazelnut Cake Recipe

Name: Chocolate And Hazelnut Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 eggs; 1 1/2 cups sugar; 2 tablespoons vanilla extract; 11/16 cup hazelnuts crushed; 1 3/4 cups flour; 9/16 cup cocoa powder; 2 1/4 teaspoons dry yeast; 5/8 cup sunflower oil; 5/8 cup carbonated water; 5/8 cup dark chocolate chopped; 1 tablespoon Nutella; 5 1/2 tablespoons almonds or hazelnuts, chopped

Servings: persons

5 eggs
1 1/2 cups sugar
2 tablespoons vanilla extract
11/16 cup hazelnuts crushed
1 3/4 cups flour
9/16 cup cocoa powder
2 1/4 teaspoons dry yeast
5/8 cup sunflower oil
5/8 cup carbonated water
5/8 cup dark chocolate chopped
1 tablespoon Nutella
5 1/2 tablespoons almonds or hazelnuts, chopped

1
Preheat the oven to 150 degrees Celsius.
2
Whip the eggs until creamy. Slowly add the sugar and vanilla and mix well.
3
Add the crushed nuts, flour, cocoa powder, and yeast. Beat until smooth. At the end, add the oil and water and mix well.
4
Pour the batter in a greased baking pan.
5
Bake for 75 to 90 minutes.
6
Remove from the oven and let it cool.
7
Melt the chocolate and Nutella in a double boiler.
8
Pour the icing the cake and sprinkle with nuts on top and serve.

1252

kcal

Calories

Fat

159

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 5 eggs, 1 1/2 cups sugar, 2 tablespoons vanilla extract, 11/16 cup hazelnuts crushed, and more.

Yes, Chocolate And Hazelnut 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.

Chocolate And Hazelnut Cake

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