About this recipe:I invented this some years ago. This is a lovely tea cake, combining plain chocolate with roasted hazelnuts. It isn't too sweet, it's just right! You can toast whole hazelnuts in a dry frying pan over medium heat, then process till fine in a food processor.
85g plain chocolate, chopped
125g caster sugar
125g plain flour
1/4 teaspoon bicarbonate of soda
1/4 teaspoon baking powder
120ml soured cream
1 teaspoon vanilla extract
70g ground roasted hazelnuts
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Method Prep:20min › Cook:45min › Ready in:1hr5min
Preheat oven to 170 C / Gas 3. Grease and flour a 21cm x 11cm loaf tin.
In a saucepan over medium heat, melt the butter, stir in the chocolate, remove from heat and stir until the chocolate is completely melted. Add the sugar and mix well. Combine the flour, baking powder and bicarb, and stir into the chocolate mixture. Blend in the soured cream. Beat in the eggs one at a time, then stir in the vanilla. Finally, fold in the ground hazelnuts. Spread the cake mixture evenly into the prepared loaf tin.
Bake for 45 to 50 minutes in the preheated oven, or until a skewer inserted into the cake comes out clean. Allow cake to cool for 10 minutes in the tin before inverting onto a wire rack to cool completely.