Chocolate and Hazelnut Brownie Cake
Indulge in the ultimate dessert experience with this rich and decadent Chocolate and Hazelnut Brownie Cake, a heavenly fusion of fudgy brownie texture and moist cake layers. Perfect for chocolate lovers, this easy-to-make recipe combines high-quality dark chocolate, toasted hazelnuts, and a dash of vanilla for a flavor profile that's both indulgent and refined. With its slightly crisp top and irresistibly gooey center, this brownie cake strikes the perfect balance between comfort and elegance. Topped with a light dusting of powdered sugar, it's a show-stopping treat ideal for dinner parties, special occasions, or just satisfying your sweet tooth. Ready in under an hour and yielding 8 generous servings, this crowd-pleaser promises smiles with every bite.
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Ingredients
- 200 grams Unsalted butter
- 200 grams Dark chocolate (70% cocoa)
- 250 grams Granulated sugar
- 4 pieces Large eggs
- 1 teaspoon Vanilla extract
- 100 grams All-purpose flour
- 25 grams Unsweetened cocoa powder
- 0.5 teaspoon Salt
- 100 grams Hazelnuts (toasted and roughly chopped)
- 1 tablespoon Powdered sugar
Directions
Step 1
Preheat your oven to 180°C (350°F) and grease a 9-inch round cake pan. Line the base with parchment paper for easy removal later.
Step 2
Melt the butter and dark chocolate together in a heatproof bowl over a pot of simmering water. Stir occasionally to create a smooth mixture. Once melted, set aside to cool slightly.
Step 3
In a large mixing bowl, whisk together the granulated sugar and eggs until pale and fluffy, about 2-3 minutes. Stir in the vanilla extract.
Step 4
Gently fold the melted chocolate and butter mixture into the egg mixture until fully combined.
Step 5
In a separate bowl, sift together the flour, cocoa powder, and salt. Gradually fold the dry ingredients into the wet mixture using a spatula, being careful not to overmix.
Step 6
Fold in the chopped hazelnuts until evenly distributed throughout the batter.
Step 7
Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Step 8
Bake in the preheated oven for 25-30 minutes, or until the top is set and a toothpick inserted into the center comes out with moist crumbs. Be careful not to overbake; the center should remain slightly fudgy.
Step 9
Remove the cake from the oven and allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Step 10
Once cooled, dust the top with powdered sugar for an elegant finish. Slice and serve to enjoy your Chocolate and Hazelnut Brownie Cake!
Nutrition Facts
| Serving size | (1089.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4979.3 |
| Total Fat 341.8g | 0% |
| Saturated Fat 161.8g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 1186.9mg | 0% |
| Sodium 1530.7mg | 0% |
| Total Carbohydrate 462.4g | 0% |
| Dietary Fiber 43.2g | 0% |
| Total Sugars 310.9g | |
| Protein 71.4g | 0% |
| Vitamin D 160IU | 0% |
| Calcium 459.4mg | 0% |
| Iron 40.4mg | 0% |
| Potassium 2934.5mg | 0% |
Source of Calories