Chocolate Hazelnut Teacake Recipe

Name: Chocolate Hazelnut Teacake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup butter; 3 (1 ounce) squares bittersweet chocolate, chopped; 2/3 cup white sugar; 1 cup all-purpose flour; 1/4 teaspoon baking soda; 1/4 teaspoon baking powder; 1/2 cup sour cream; 2 eggs; 1 teaspoon vanilla extract; 1/2 cup ground roasted hazelnuts

Servings: persons

1/2 cup butter
3 (1 ounce) squares bittersweet chocolate, chopped
2/3 cup white sugar
1 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/2 cup sour cream
2 eggs
1 teaspoon vanilla extract
1/2 cup ground roasted hazelnuts

1
Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 8x4 inch loaf pan.
2
In a saucepan over medium heat, melt the butter, stir in the chocolate, remove from heat and stir until the chocolate is completely melted. Add the sugar and mix well. Combine the flour, baking powder and baking soda, stir into the chocolate mixture. Blend in the sour cream. Beat in the eggs one at a time, then stir in the vanilla. Finally, fold in the ground hazelnuts. Spread the batter evenly into the prepared pan.
3
Bake for 45 to 50 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Allow cake to cool for 10 minutes in the pan before inverting onto a wire rack to cool completely.

984

kcal

Calories

Fat

104

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 10 ingredients. The key ingredients include: 1/2 cup butter, 3 (1 ounce) squares bittersweet chocolate, chopped, 2/3 cup white sugar, 1 cup all-purpose flour, and more.

Yes, Chocolate Hazelnut Teacake 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 Hazelnut Teacake

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