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.
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).
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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).
|
| Servings | Prep Time |
| 8slices | 15minutes |
| Cook Time |
| 50minutes |
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|
Ingredients
- 4 Eggs
- 3/4yogurt container Walnut Oil
- 1 Plain Yogurt
- 2yogurt containers Light Brown sugar
- 2tbsp Cocoa Powder
- 2yogurt container All Purpose Flour
- 1yogurt container Chestnut Flour
- 120grams (4.2 oz) Dark chocolate60-70%
- 60grams (2.1 oz) Milk Chocolate
- 120grams Speculoos Cookiesfor the pan
- 15grams (o.5 oz) Finely Ground Hazelnut for the pan
- 100grams (3.5 oz) Butterfor 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!
Recipe Notes
NOTE: a yogurt container is 125 grams or 15 cl (5 fl oz).
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