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).
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