Ingredients
- 1 cup hazelnuts, toasted and finely ground
- 6 oz dark chocolate, chopped
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/4 cup brown sugar
- 3 large eggs, room temperature
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan, lining it with parchment paper.
- In a dry skillet over medium heat, lightly toast the hazelnuts, stirring frequently until fragrant, about 5-7 minutes. Allow to cool, then finely grind in a food processor.
- In a heatproof bowl over simmering water, melt the chopped dark chocolate and butter, stirring until smooth. Remove from heat and let cool slightly.
- In a bowl, beat the granulated and brown sugars with the eggs until light and fluffy, about 5 minutes.
- Slowly incorporate the melted chocolate mixture into the egg mixture, stirring gently.
- In a separate bowl, sift together the ground hazelnuts, flour, baking powder, and salt. Gradually fold into the chocolate mixture.
- Stir in vanilla extract.
- Pour the batter into the prepared cake pan and bake for 30-35 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
- Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely before serving.
Notes
Ensure all ingredients are at room temperature for best results. Can be topped with chocolate ganache or powdered sugar for presentation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian