Photo by G. Giustolisi
Chocolate bars with sea salt is a fairly new creation. However, the combination may seem unlikely, in truth, the taste is absolutely pleasant and refined.
The aromatic notes of sea salt chocolate give a unique flavor to these cakes, ideal for those who love chocolate in all its nuance. 
Hazelnut Cakes with Sea Salt Dark Chocolate
- Total Time: 40 minutes
- Yield: 12 cakes 1x
Description
These hazelnut cakes are enhanced by the aromatic notes of sea salt dark chocolate, creating a refined and unique flavor combination.
Ingredients
- 1 organic large egg, at room temperature
- 75 ml (3 fl oz) milk, at room temperature
- 80 ml (3 fl oz) mild extra virgin olive oil (or 100 ml/3 1/2 fl oz cold-pressed sunflower oil)
- 250 g (9 oz) whole wheat flour
- 100 g (3 1/2 oz) raw cane sugar
- 100 g (3 1/2 oz) hazelnuts, finely ground
- 1 tsp baking powder
- 1 pinch of sea salt
- 100 g (3 1/2 oz) dark chocolate with sea salt, coarsely chopped
Instructions
- Preheat the oven to 180°C (350°F/Gas 4).
- In a blender, combine the egg, milk, and olive oil. Blend until smooth.
- Add the whole wheat flour, raw cane sugar, ground hazelnuts, baking powder, and a pinch of sea salt to the blender. Blend until all ingredients are well combined and the mixture is smooth.
- Pour the batter into muffin cups, filling each about 2/3 full.
- Coarsely chop the dark chocolate with sea salt and divide the pieces among the muffin cups, gently pressing them into the batter.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a cake comes out clean.
- Allow the cakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For best results, use high-quality dark chocolate with sea salt. These cakes can be stored in an airtight container for up to 3 days. If you prefer a milder flavor, substitute sunflower oil for olive oil. Serve with a dusting of powdered sugar or a dollop of whipped cream for an extra touch.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Cuisine: Italian
Nutrition
- Serving Size: 1 cake
- Calories: 210
- Sugar: 10
- Sodium: 60
- Fat: 13
- Carbohydrates: 22
- Fiber: 3
- Protein: 4
- Cholesterol: 25
Frequently Asked Questions
What type of chocolate should I use for the sea salt dark chocolate in this recipe?
You should use high-quality dark chocolate bars that contain sea salt for the best flavor profile.
How finely should I chop the hazelnuts for the cakes?
Chop the hazelnuts finely, but not into a powder, to ensure they add texture while still blending well into the batter.
Can I substitute the hazelnuts with another type of nut?
Yes, you can substitute hazelnuts with almonds or walnuts, but keep in mind that it will alter the flavor of the cakes.
