Eggless Fudgy Chocolate Hazelnut Cake Recipe
An eggless fudgy chocolate hazelnut cake that’s also fuss-free and perfect for the times when you want something fancy without too much effort!
Ingredients
- ¾ cup All-Purpose Flour (105g)
- ¾ cup Hazelnuts (100g)
- ½ cup Caster Sugar (100g)
- ½ cup Chocolate (90g)
- ½ cup less 1 tbsp Butter (100g)
- ¼ cup + 2 tbsp Milk (90 ml)
Instructions
INSTRUCTIONS
- Roast the hazelnuts - Pre-heat the oven to 150 degree C. Place the hazelnuts in a baking pan and roast them for 15-20 minutes. Let them cool and grind them to a fine powder.
- Pre-heat the oven to 180 degree C. Line a 7 or 8 inch pan with parchment or grease it well.
- In a large bowl, melt the butter and chocolate together.
- Add to it, the caster sugar, all-purpose flour and the ground hazelnuts.
- Finally add the milk and mix to make a smooth batter. Don’t overmix.
- Transfer to the prepared pan.
- Bake in the pre-heated oven for 25-30 minutes or until the cake slightly leaves the sides of the pan.
- Let cool slightly, then serve warm.
Notes
For measurement conversions to grams and ml, refer the conversion guide here - Measurements Conversion Guide