Description
This delightful hazelnut cake with dark chocolate is perfect for breakfast or an afternoon tea. The addition of black cherries or banana makes it extra moist and flavorful.
Ingredients
Units
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
- Optional: black cherries or banana
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a cake pan.
- Melt the butter in a saucepan over low heat. Set aside to cool slightly.
- Mill the hazelnuts finely in a food processor or nut grinder. If you don’t have either, chop them finely by hand.
- Chop the dark chocolate into small pieces.
- In a large bowl, beat the eggs and brown sugar together until light and fluffy.
- Gradually add the melted butter to the egg mixture, mixing continuously.
- In a separate bowl, combine the flour and baking powder. Gradually fold this into the wet mixture until just combined.
- Stir in the milled hazelnuts and chopped chocolate. If using, gently fold in black cherries or banana slices.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
For a less sweet cake, reduce the sugar as suggested by Ana. Adding black cherries or banana enhances the cake’s moisture and flavor. Store the cake in an airtight container to maintain freshness. It’s perfect for breakfast or an afternoon tea treat.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Cuisine: Scandinavian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18
- Sodium: 120
- Fat: 18
- Carbohydrates: 35
- Fiber: 3
- Protein: 6
- Cholesterol: 75