Chocolate and Hazelnut Cake

I think a love for chocolate and hazelnut must have be programmed into the Italian DNA and when I first saw this recipe in the April edition of Taste Italia I just had to make it.

It may have been originally intended as a substitute for Easter eggs but it works equally well as an alternative to boxed chocolate for Mother's Day too.



Chocolate and Hazelnut Cake
180 grams butter, cut into cubes and softened
120 grams caster sugar
5 eggs
1 tablespoon vanilla extract120 grams 00 plain flour
60 grams cocoa powder
1 teaspoon baking powder
180 grams chopped roasted hazelnuts
icing sugar, for dusting


Sift the flour, baking powder and cocoa together into a bowl.

Place the butter and sugar into a bowl and beat with an electric mixer until light and fluffy.

Add the vanilla extract and 1 egg and continue beating until the egg has been incorporated.

Add the second egg and when it has been incorporated add 2 tablespoons of the sifted flour mixture.

Continue adding the remaining eggs, one at a time and when all have been added, fold the flour through the batter with a metal spoon.

Finally stir the hazelnuts through the mix and then pour into a buttered and floured 20cm/8inch cake pan.

Bake in a preheated 180°C/350°F oven for 40-50 minutes or until firm to the touch.

Let it cool in the tin before removing.

Sift over with icing sugar and serve.



Cake