Hazelnut chocolate cake
Autumn-Fall/Winter

Hazelnut chocolate cake

I love this hazelnut chocolate cake because without icing is perfect to serve for breakfast and, with dark chocolate icing, it becomes a dessert.

Kamut and hazelnut flours give a gentle and particular softness to a fragrant  cake that keeps it soft for a few days. High quality butter, bought at a local farm, is the essential ingredient I used for icing.

Hazelnut chocolate cake: Ingredients

Serve 6-8

200 (7 0z) hazelnut flour

150 (5 oz) whole wheat Kamut flour, sifted

1 tbsp organic baking powder

Pinch of sea salt

1 tbsp raw cocoa powder

80 g (3 oz) raw coconut sugar

100 g (3 ½ fl oz) dark chocolate, 70%, melted

80 ml (3 fl oz) organic milk (or rice milk)

80 ml (3 fl oz) plain yogurt

80 ml (3 fl oz) cold pressed sunflower oil

1 free range organic egg

 For the icing:

150 g (5 oz) dark chocolate, 70%

50 g (2 oz) butter

Hazelnut chocolate cake: Method

  1. Preheat the oven to 180° (350°/Gas 4).
  2. In a bowl, pour the flours, baking powder, salt, cocoa, coconut sugar, and mix with a wooden spoon.
  3. In another bowl, with an electric whip knead the melted chocolate, milk, yogurt, oil and egg.
  4. Combine liquid and solid ingredients.
  5. Pour the mixture into a pan, covered with baking paper, and cook for 24 to 30 minutes.
  6. In a saucepan, melt the butter. With the fire off, add the chocolate. Pour the chocolate icing on the lukewarm cake.

Don’t miss:

Vegan hazelnut cookies

Cocoa and hazelnut cookies

Hazelnut pears muffins

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