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Decadent Chocolate Hazelnut Yogurt Cake

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).
Prep Time 15 mins
Cook Time 50 mins
Total Time 1 hr 5 mins
Course Dessert
Cuisine French, Provencal
Servings 8 slices


  • 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


  • 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!


NOTE: a yogurt container is 125 grams or 15 cl (5 fl oz).
Tried this recipe?Let us know how it was!