Description
Wonderful cake with hazelnuts & chocolate by Ana Vega, Bilbao. The cake is a perfect treat for either breakfast, brunch or afternoon tea.
Ingredients
Scale
- 180g (7/8 Cup) brown sugar
- 3 eggs
- 250g (1 2/3 cup) flour
- 1 teaspoon baking powder
- 125g (a little more than 4 oz) butter
- 150g (1 cup) hazelnuts
- 60g (70%) (about 2 oz) dark chocolate
Instructions
- Melt the butter in a saucepan.
- Mill the hazelnuts finely in a food processor or nut grinder. (If you don’t have either just chop it finely).
- Chop the chocolate into small pieces.
- Beat eggs and sugar together before adding flour and baking powder. Blend well together to avoid any floury lumps in the batter.
- Pour in the melted butter and stir together before adding the milled hazelnuts and the chocolate.
- Grease a loaf tin or similar mold and pour the batter into it.
- Bake the cake for 15 minutes 355°F (180°C). Lower the heat to 320°F (160°C) and continue baking until the top has a brown crisp crust and a toothpick comes out dry (about 40-45 minutes).