Ana’s Hazelnut Cake with Dark Chocolate
Recipe Type: Cake for breakfast, brunch or afternoon tea
Wonderful cake with hazelnuts & chocolate by Ana Vega, Bilbao. The cake is a perfect treat for either breakfast, brunch or afternoon tea.
  • 180g (7/8 Cup) brown sugar
  • 3 eggs
  • 250g (1⅔ 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
  1. Melt the butter in a saucepan.
  2. Mill the hazelnuts finely in a food processor or nut grinder. (If you don't have either just chop it finely).
  3. Chop the chocolate into small pieces.
  4. Beat eggs and sugar together before adding flour and baking powder. Blend well together to avoid any floury lumps in the batter.
  5. Pour in the melted butter and stir together before adding the milled hazelnuts and the chocolate.
  6. Grease a loaf tin or similar mold and pour the batter into it.
  7. 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).
Recipe by Honest Cooking at