Description
A delicious soft chocolate cake with crunchy hazelnuts, for a rectangular cake of 25 cm about 8-10 parts.
Ingredients
- 110 ml Heavy cream (30% fat content, full cream)
- 50 g Honey
- 45 g Dark Chocolate - (70% cocoa butter)
- 3 eggs (at room temperature)
- 50 g Sugar
- 100 g Flour
- 60 g Butter (melted)
- 1 tsp Baking powder
- 60 g Almond meal (hazelnut meal)
- 16 g Cocoa powder (unsweetened)
- 100 g Crushed hazelnuts
Instructions
- Preheat the oven to 392° F / 200°c and line a 10 inch / 25 cm long rectangular loaf cake pan with parchment paper.
- Place the heavy cream and honey in a saucepan over low heat and heat until it simmers.
- Then add the chocolate to melt and remove from the heat.
- In a bowl, whisk the eggs and sugar until they turn white.
- Pour the liquid mixture containing the cream, honey and melted chocolate into the bowl containing the eggs and sugar and mix with a hand whisk.
- Then add the flour, almond powder, baking powder, cocoa powder and melted butter.
- And finish by adding 3/4 of the crushed hazelnuts to the cake batter.
- Pour the cake mix into the pan and sprinkle the remaining hazelnuts on top.
- Bake for 5 minutes at 392°F / 200°C, using a knife, cut the cake and put it back in the oven for 40 minutes at 311°F / 155°C.
- Let your cake cool down, unmould it and enjoy it warm or cold.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: cake, Dessert, snack
- Cuisine: french
Nutrition
- Calories: 259
- Sugar: 11
- Sodium: 73
- Fat: 17
- Saturated Fat: 5
- Carbohydrates: 23
- Fiber: 3
- Protein: 7
- Cholesterol: 65