Easy to Make Decadent Chocolate Hazelnut Yogurt Cake
Cakes & Cookies · Dessert · Let’s Eat the World · Provencal Recipes · TasteThis cake is a fun project with kids as you use one measure, a yogurt container, which makes measuring easy and cleanup even more so. The additional of chestnut flour and ground hazelnuts add rich flavour and texture to the final product. This chocolate hazelnut yogurt cake was originally published on the Cook’n with Class website.

Chocolate Hazelnut Yogurt Cake
Easy to make, one measure and a decadent, nutty chocolatey result. This is a crowd pleasing dessert. In this recipe, a yogurt container is 125 grams or 15 cl (5 fl oz).
Ingredients
- 4 eggs
- 3/4 yogurt container Walnut Oil
- 1 plain yogurt
- 2 yogurt containers light brown sugar
- 2 tbsp cocoa powder
- 2 yogurt container All Purpose Flour
- 1 yogurt container Chestnut Flour
- 120 grams (4.2 oz) Dark chocolate 60-70%
- 60 grams (2.1 oz) milk chocolate
- 120 grams Speculoos Cookies for the pan
- 15 grams (o.5 oz) Finely Ground Hazelnut for the pan
- 100 grams (3.5 oz) butter for the pan
Instructions
- In a large mixing bowl: Start by mixing eggs and yogurt with a whisk, then add sugar and oil, mix well, add the cocoa, the flours, the milk and the baking powder. Mix well
- Melt the chocolates in a double boiler and add it to the mix, mix well
- Crunch the speculoos cookies and mix it with the hazelnut powder Use a round mould of 24cm diameter and 8cm high moule a manquer (9×3 inch cake pan)
- Spread the butter all around the cake mould, then spread evenly the mix of speculoos and hazelnut mixture
- Warm your oven at 170ºC (325ºF)
- Pour the mix in the pan (maximum 3/4 high)
- Then cook for 50 minutes (until a knife comes clean when tested)
- Allow to cool and enjoy!
Notes
NOTE: a yogurt container is 125 grams or 15 cl (5 fl oz).
Tried this recipe?Let us know how it was!
Legal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Previous Post
Hiking and Hunting for Rhinos near ViensRelated Provence Articles
Celebration Recipe Baba au Rhum
December 9, 2016
A French classic Baba au Rhum: A soft spongy cake soaked in aromatic aged rum and topped with fresh whipped cream.…
Le Colombier the Traditional Provencal Cake of Pentecost
May 18, 2018
Ce Gâteau de Pentecôte, très sucré est donc fait pour être partagé entre le plus de personnes possibles. Il est délicieux servi avec des fruits de saison bien juteux: fraises ou groseilles. (This traditional cake is very sweet and meant to be shared among as many people as possible. It is delicious served with juicy seasonal fruits such as strawberries or red currants.)…
Elizabeth Bard’s Financiers aux Abricots et à la Lavande
September 23, 2015
This recipe for a sweet snack, mini-cakes, comes from Elizabeth Bard's latest book Picnic in Provence: A memoir with Recipes. The author combines the flavours of Provence apricot and lavender in a traditional French dessert. The recipe is published with the author's permission.…
Gâteau Saint-Honoré a Cake for Bakers
November 14, 2016
Gâteau Saint-Honoré is named for the classic French patron saint of bakers and pastry chefs, Saint Honoré. There are many steps to this recipe, but you will be rewarded by the sweet finish.…
No Comment