Creado con IA
Dark Chocolate Hazelnut Cake
60 min 699 kcal por ración Media
Ingredientes
4 Raciones
- All-purpose flour160 g
- Roasted hazelnuts90 g
- Granulated sugar100 g
- Unsalted butter70 g
- Large eggs2 large
- Dark chocolate80 g
- Whole milk100 ml
- Unsweetened cocoa powder25 g
- Baking powder8 g
- Vanilla extract5 ml
- Salt2 g
Preparación
- 1
Preheat the oven to 175°C (350°F). Grease an 20 cm (8-inch) round cake pan and line its base with parchment paper.
- 2
Finely grind the roasted hazelnuts in a food processor. Pulse briefly to prevent them from turning into hazelnut butter.
- 3
Place the dark chocolate and unsalted butter in a heatproof bowl. Melt them together over a pan of gently simmering water or in short microwave intervals, stirring until smooth. Set aside to cool slightly.
- 4
In a large mixing bowl, beat the eggs and granulated sugar for 2–3 minutes, until pale and slightly thickened. Mix in the vanilla extract.
- 5
Slowly add the melted chocolate and butter mixture to the eggs, whisking continuously until evenly combined. Stir in the whole milk.
- 6
In a separate bowl, combine the all-purpose flour, ground hazelnuts, cocoa powder, baking powder, and salt.
- 7
Add the dry mixture to the wet mixture in two additions. Fold gently after each addition just until no dry streaks remain; do not overmix.
- 8
Transfer the batter to the prepared pan and smooth the surface.
