Some cakes are made to impress a crowd; this one isn’t. The hazelnut chocolate cake is bold, rich, and unashamedly indulgent, and best shared with someone who won’t judge you for taking the bigger slice. At its core, this cake is simple. Dark chocolate, ground hazelnuts, eggs, sugar, and butter with its texture landing somewhere between a brownie and a torte – moist, slightly crumbly at the edges, and soft in the middle. The hazelnuts give it a nice bite that cuts through the cake’s intense chocolate flavor. So, this Friendship Day, share a slice or two of this cake with your best friend.
Ingredients:
- 1 cup Cadbury Bournville dark chocolate, chopped (at least 70% cocoa)
- ⅔ cup unsalted butter
- ½ cup sugar
- 3 large eggs
- 1 cup finely ground hazelnuts (hazelnut meal)
- 1 tsp vanilla extract (optional)
- A pinch of salt
Method:
- Set your oven to 180°C. Line an 8-inch cake pan with parchment paper and grease the sides so the cake slips out clean.
- Melt the chocolate with butter in a heatproof bowl over a pot of barely simmering water; the bowl should not be touching the water. Stir until smooth and shiny, then take it off the heat to cool slightly. You can also do this in a microwave, just make sure to stir every 20 or so seconds.
- In another bowl, whisk the eggs and sugar with a fork or whisk until the mixture looks a bit lighter and slightly thicker.
- Slowly pour the warm chocolate mixture into the egg mix, stirring constantly. Don’t dump it all in at once, or the eggs might cook.
- Add the ground hazelnuts, vanilla, and a small pinch of salt. Stir gently until it all comes together into a thick, even batter.
- Pour the batter into your prepared pan and smooth the surface with a spoon or spatula.
- Bake for 25 to 30 minutes. The outer edge should be set and firm; the center should look soft but not liquid.
- Cool in the pan for 15 minutes before serving – or dig in while it’s warm if you don’t mind a messier slice.
Serve it warm, for a gooier center, or cold for a firmer slice. Add a scoop of plain ice cream if you're feeling fancy. Or eat it straight from the tin with two forks and no plates.
Tips & Tricks:
- Grinding your hazelnuts: If you can’t find hazelnut meal, toast whole hazelnuts in the oven at 180°C for about 10 minutes until the skins start to flake off and they smell fragrant. Let them cool, rub off most of the skins with a clean kitchen towel, then grind them in a food processor until fine, but stop before it turns into a paste. You're aiming for a texture like coarse flour.
- Getting the texture right: The cake is meant to be soft in the middle. If you prefer a firmer slice, bake it closer to 30 minutes. For a fudgier center, pull it out around the 25-minute mark. It will firm up a bit as it cools, so don’t panic if it looks slightly underdone when it comes out of the oven.
- For an extra crunch: Add ¼ cup of chopped hazelnuts to the batter before baking. This adds texture without messing with the moisture.
- Not a fan of sweet: Use 85% dark chocolate and cut the sugar down to ⅓ cup. You’ll still get richness without the sugar rush.
- Serving ideas: This cake doesn’t need frosting, but a scoop of plain vanilla ice cream, crème fraîche, or even Greek yogurt works well. A dusting of cocoa powder or a drizzle of melted chocolate doesn’t hurt if you’re serving guests.
- Storing leftovers: The cake keeps well in an airtight container for up to four days. It gets denser and more truffle-like each day. You can store it in the fridge for a firmer texture or keep it at room temperature for a softer bite.
- Want to freeze it? Wrap slices tightly in plastic wrap, then foil, and freeze. They’ll keep for up to a month. Let them thaw at room temperature or warm in the oven before serving.
- Extra Tip: Add a teaspoon of espresso powder or a pinch of cinnamon to the batter. Neither will overpower the cake, but both will deepen the flavor and make the chocolate taste even bolder.