Gâteau aux Noisettes – French Hazelnut Cake with Chocolate Recipe
A moist cake made with ground hazelnuts and chunks of chocolate is a French way to enjoy something sweet with coffee without elaborate decoration. The flavor is reminiscent of a cross between a brownie and a nut sponge cake, but lighter and less sweet. In France, simple cakes like this are often baked at the weekend and cut into squares to enjoy over several days.
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Servings
10
Ingredients
- hazelnuts toasted and ground into flour - 150 g
- wheat flour type 450–550 - 80 g
- sugar - 130 g
- butter melted and cooled - 120 g
- eggs at room temperature - 3 pieces
- baking powder - 1 teaspoon
- salt pinch - 1
- dark chocolate chopped into small pieces - 80 g
- vanilla extract - 1 teaspoon
- powdered sugar for dusting after baking, optional - 1 tablespoon
Main Ingredient:
hazelnuts
Preparation
- Preheat the oven to 180°C. Line a rectangular baking tin (about 20×25 cm) with baking paper.
- Toast the hazelnuts in a dry pan for 5–7 minutes, until the skins start to crack and the nuts smell fragrant. Rub them in a kitchen towel to remove most of the skins, then grind in a blender to a fine flour (be careful not to process them into a paste).
- In a bowl, mix the ground hazelnuts, flour, baking powder, and salt.
- In a second bowl, beat the eggs with the sugar using a mixer for 3–4 minutes, until the mixture becomes paler and slightly fluffy.
- Pour the melted, cooled butter and vanilla extract into the beaten eggs and briefly mix to combine.
- Add the dry ingredients to the wet ingredients and gently fold with a spatula just until combined. Add the chopped chocolate and fold again briefly.
- Pour the batter into the prepared tin and smooth the top. Place in the oven and bake for about 25–30 minutes, until the center springs back lightly when pressed with a finger and a skewer inserted into the middle comes out dry or with a few moist crumbs (but not wet batter).
- Remove the tin from the oven and leave the cake to cool completely. Before serving, you can dust the top with powdered sugar and cut into squares.
Storage
In fridge:
4 days
Freezing:
Yes
Store the cooled cake in an airtight container at room temperature for 3–4 days. You can also freeze individual squares for up to 2 months and thaw at room temperature when needed.
Recipe submitted by
Marek, Site owner
Published:
Updated:
Oceń przepis
Average:
(0 ratings)
Komentarze
0
Ładowanie komentarzy...
