Fudgy chocolate & hazelnut cake
Indulge in the rich flavors of a Fudgy Chocolate & Hazelnut Cake, a delightful blend of dried apricots, roasted hazelnuts, and luscious dark chocolate. This decadent dessert features creamy ricotta and tangy sour cream, perfectly balanced with a hint of sweetness, creating a moist and irresistible treat for any occasion. Simple to make, yet exquisite in taste, it's sure to impress your family and friends.
- 16 Apr 2024
- Cook time 50 min
- Prep time 30 min
- 12 Servings
- 8 Ingredients
Indulge in the ultimate chocolate lover's dream with this fudgy chocolate & hazelnut cake. This delightful dessert combines the rich flavors of dark chocolate with the crunch of hazelnuts and a touch of sweetness from dried apricots. Perfect for any occasion, this cake promises to satisfy your sweet tooth and impress your guests.
Ingredients:
Instructions:
- Preheat your oven to 350°F (175°C).
- Grease and line an 8-inch (20cm) round cake pan with parchment paper.
- Finely chop the dried apricots and hazelnuts. Set aside.
- In a heatproof bowl, melt the dark chocolate and butter together using a microwave or a double boiler. If using the microwave, heat in 30-second intervals, stirring between each, until smooth. Set aside to cool slightly.
- In a large mixing bowl, whisk the eggs and sugar together until pale, thick, and well-combined.
- Stir the melted chocolate mixture into the egg and sugar mixture.
- Add the sour cream and ricotta cheese, mixing until fully combined.
- Gently fold the chopped dried apricots and hazelnuts into the batter.
- Pour the batter into the prepared cake pan.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.
- Allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.
- Once cooled, slice and serve. This cake can be enjoyed on its own or with a dollop of whipped cream or a scoop of vanilla ice cream.
Tips:
- Ensure the butter and eggs are at room temperature before starting the recipe. This helps in achieving a smooth batter.
- Toast the hazelnuts lightly to enhance their flavor before chopping them.
- Use high-quality dark chocolate for the best results.
- When melting the chocolate and butter, do it slowly over a double boiler to avoid burning.
- Allow the cake to cool completely before slicing to ensure clean cuts.
- For an extra touch, sprinkle some powdered sugar or drizzle melted chocolate over the cooled cake.
There you have it! A decadent fudgy chocolate & hazelnut cake that is both rich and satisfying. Enjoy each bite of this heavenly dessert and share it with friends and family. Don't forget to pair it with a cup of coffee or a scoop of vanilla ice cream for an extra special treat.
| Nutrition Facts | |
|---|---|
| Serving Size | 90 grams |
| Energy | |
| Calories 240kcal | 10% |
| Protein | |
| Protein 7g | 4% |
| Carbohydrates | |
| Carbohydrates 30g | 8% |
| Fiber 2.52g | 7% |
| Sugar 24g | 24% |
| Fat | |
| Fat 22g | 25% |
| Saturated 6g | 21% |
| Cholesterol 120mg | - |
| Vitamins | |
| Vitamin A 140ug | 16% |
| Choline 80mg | 14% |
| Vitamin B1 0.05mg | 4% |
| Vitamin B2 0.14mg | 11% |
| Vitamin B3 0.27mg | 2% |
| Vitamin B6 0.06mg | 3% |
| Vitamin B9 24ug | 6% |
| Vitamin B12 0.27ug | 11% |
| Vitamin C 0.43mg | 0% |
| Vitamin E 1.27mg | 8% |
| Vitamin K 1.80ug | 2% |
| Minerals | |
| Calcium, Ca 70mg | 5% |
| Copper, Cu 0.12mg | 0% |
| Iron, Fe 2.56mg | 23% |
| Magnesium, Mg 50mg | 12% |
| Phosphorus, P 90mg | 7% |
| Potassium, K 160mg | 5% |
| Selenium, Se 9ug | 17% |
| Sodium, Na 44mg | 3% |
| Zinc, Zn 0.63mg | 6% |
| Water | |
| Water 36g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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