Easy to Make Decadent Chocolate Hazelnut Yogurt Cake
This 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.
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).
| Servings | Prep Time |
| 8 slices | 15 minutes |
| Cook Time |
| 50 minutes |
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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
Servings: slices
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!
Recipe Notes
NOTE: a yogurt container is 125 grams or 15 cl (5 fl oz).
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