Rich Chocolate Hazelnut Cake
A decadent chocolate cake infused with Nutella and hazelnuts, offering a moist, fudgy texture and deep, nutty flavor.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 30 minutes
- Yield: 9 squares
- Category: Dessert
- Cuisine: International
Ingredients
Scale
- 20.5cm/8inch square tin
- 120g Unsalted Butter
- 100g Dark Chocolate
- 70g Milk Chocolate
- 100g Nutella
- 20g Cocoa Powder
- 1 tsp Ground Coffee
- 1 tsp Salt
- 100g Caster Sugar
- 70g Light Brown Sugar
- 2 Medium/Large Eggs, room temp
- 70g AP/Plain Flour
- 100g Hazelnuts
Instructions
- Preheat oven to 170°C. Line a 20.5cm/8inch square tin with parchment paper.
- Melt butter, dark chocolate, and milk chocolate in a microwave or double boiler.
- Add Nutella and stir until fully melted into the chocolate mixture.
- Sift in cocoa powder, ground coffee, and salt. Whisk to combine.
- In a separate bowl, whip eggs, caster sugar, and light brown sugar until light and fluffy.
- Fold whipped egg mixture into the chocolate-Nutella mixture until glossy.
- Sift in flour and fold gently. Fold in hazelnuts.
- Pour batter into the tin and spread evenly.
- Bake for 25 minutes or until done. Cool, then refrigerate for at least 2 hours.
- Cut into 9 squares and serve chilled.
Find it online: https://sweetcraftrecipes.com/fudgy-hazelnut-nutella-brownies/