Chocolate Hazelnut Cake – a delicious recipe with eggs, sugar, vanilla, ground hazelnuts, flour, cocoa powder. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven 300u00b0F. For the batter, beat the eggs in a bowl for about 8 mins. Slowly add the sugar and the vanilla extract, then stir in the ground hazelnuts, flour, cocoa powder and baking powder. Stir in the oil and mineral water. Pour the mixture into a greased loaf pan and bake for 1 1/4- 1 1/2 hours or until a skewer comes out clean. Cool in the pan for about 20 mins.
2
Meanwhile, for the toppings, melt the chocolate with the coconut oil in a bowl set over a pan of hot water. Allow to cool. Toast the hazelnuts in a pan, then remove and cool them.
3
Spread the chocolate mixture over the cooled cake, chill for about 10 mins then sprinkle with the nuts. Chill for 35 more mins then cut into pieces to serve.
1067
kcal
Calories
47
g
Fat
142
g
Carbs
30
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 5 medium eggs, 1 1/4 cups sugar, 1/2 teaspoon vanilla extract, 1 1/3 cups ground hazelnuts, and more.
Yes, Chocolate 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.
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