Prepare to embark on a culinary journey that will transform your ordinary dessert experience into an extraordinary moment of pure bliss! This Anas Hazelnut Cake with Dark Chocolate is not just a recipe—it's a decadent masterpiece that combines the rich, nutty warmth of hazelnuts with the intense, velvety embrace of dark chocolate. Whether you're a seasoned baker or a curious kitchen adventurer, this cake promises to elevate your dessert game and leave your guests absolutely mesmerized.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Dessert
Serves: 8 servings
Ingredients
- 1 cup hazelnut flour
- 1/2 cup all-purpose flour
- 1 cup sugar
- 4 eggs
- 1/2 cup unsalted butter, melted
- 1/2 cup dark chocolate, melted
- 1 teaspoon baking powder
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper to prevent sticking.
- In a large mixing bowl, sift together the hazelnut flour, all-purpose flour, and baking powder. This ensures a smooth, lump-free mixture and helps distribute the ingredients evenly.
- In a separate large bowl, cream together the sugar and eggs using an electric mixer. Beat until the mixture becomes light, fluffy, and pale yellow, which should take about 3-4 minutes.
- Slowly pour the melted butter into the egg mixture, mixing continuously to create a smooth, homogeneous batter. Mix at low speed to prevent air bubbles from breaking.
- Gently fold the dry flour mixture into the wet ingredients using a spatula. Use a folding motion to maintain the airiness of the batter and prevent overmixing.
- Melt the dark chocolate using a double boiler or microwave in 30-second intervals, stirring between each interval to ensure smooth melting.
- Carefully swirl the melted dark chocolate into the cake batter, creating a marbled effect. Do not fully mix to maintain the visual swirl pattern.
- Pour the batter into the prepared cake pan, ensuring an even distribution. Gently tap the pan on the counter to remove any potential air pockets.
- Place the cake pan in the preheated oven and bake for 25 minutes. Check for doneness by inserting a toothpick into the center - it should come out clean with a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, carefully transfer to a wire rack to cool completely.
- Once cooled, optionally dust with powdered sugar or drizzle with additional melted dark chocolate for garnish.
- Slice and serve at room temperature. The cake can be stored in an airtight container for up to 3 days.
Tips
- Always use room temperature eggs and butter for smoother, more uniform batter consistency.
- Sift your dry ingredients to prevent lumps and ensure an even, light texture.
- When melting chocolate, use low heat and stir frequently to avoid burning.
- Don't overmix the batter—gentle folding preserves the cake's delicate airiness.
- Use parchment paper for easy cake removal and perfect presentation.
- Let the cake cool completely before slicing to maintain its structural integrity.
- For an extra luxurious touch, serve with a dollop of whipped cream or a scoop of vanilla ice cream.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 35g
Protein: 9g
Fat: 28g
Saturated Fat: 12g
Cholesterol: 140mg
