Dark Chocolate & Hazelnut Cake

  • DifficultyEasy
  • Preparation time20 Minutes
  • Cooking time45 Minutes
  • Servingserves 6 people
  • Cooking methodOven
  • CuisineItalian


  • 200 groasted shelled hazelnuts (100g will be used for the topping)
  • 200 gdark chocolate
  • 180 gdark muscovado brown sugar
  • 180 gwhite spelt flour (or white flour type 0)
  • 100 mlsunflower oil (cold pressed)
  • 50 mlmilk
  • 3eggs
  • 2 teaspoonsbaking powder
  • 1 teaspoonground cinnamon


  1. combine the sugar and the eggs together, whisk for about 10 minutes or till you get a tick cream;

    – melt the chocolate over a bain marie and pour it onto the egg cream, mix well;

    – take another large bowl and sift the flour and the baking powder onto it;

    – put 100g hazelnuts into a food processor and pulse till they are finely ground, then add them to the flour and mix well;

    – pour the chocolate cream onto them and mix well;

    – pour the oil and mix well till it gets absorbed completely;

    – do the same with the milk;

    – pour the thus obtained cake mixture onto a greased baking tray for loaf cakes;

    – top with the remaining 100g hazelnuts, grossly chopped;

    – bake at 175 degrees for about 50/55 minutes;

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