Fudgy chocolate & hazelnut cake
This fudgy chocolate and hazelnut cake features rich dark chocolate, crunchy hazelnuts, and sweet dried apricots for a decadent dessert. It's a simple one-bowl recipe, perfect for any occasion.
Cook time 50 min
Prep time 30 min
Ingredients:
1/2 cup dried apricots1/2 cup hazelnuts
3/4 cup dark chocolate
1/2 cup butter
5 eggs
1 cup sugar
1/3 cup sour cream
3/4 cup ricotta cheese
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.
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.
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.
Fudgy chocolate & hazelnut cake FAQ:
Bake the cake in a preheated oven at 350°F (175°C) for 40-45 minutes. Check for doneness by inserting a toothpick; it should come out with a few moist crumbs attached.
The cake is done when a toothpick inserted into the center comes out with a few moist crumbs. It should not be wet with batter, which indicates it needs more time.
Use an 8-inch (20 cm) round cake pan for this recipe, ensuring it is greased and lined with parchment paper to facilitate easy removal.
Yes, you can substitute dried apricots with other dried fruits such as raisins or cranberries, although this may slightly alter the flavor profile.
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and refrigerate for up to a week.
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.
Nutrition per serving
12 ServingsCalories 240kcal
Protein 7g
Carbohydrates 30g
Fiber 2.52g
Sugar 24g
Fat 22g
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