Hazelnut Milk Chocolate and Espresso Cake

  • Clock Icon Prep 20 mins Cooking 45 mins
  • Dinner Icon Serves 8-10

This is such a delicious cake; it lasts for days and is fancy enough to serve with some double cream and poached rhubarb for a  pudding too.

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Ingredients

  • 1 ½ cups hazelnuts, toasted
  • 2 cups The Healthy Baker Plain Flour
  • 200g milk chocolate
  • 250g unsalted butter
  • 2 tablespoon espresso coffee
  • 6 eggs, separated
  • 1 cup caster sugar

Instructions

1

Preheat the oven to 180°C and grease and line a 26cm cake tin with baking paper. Blitz the toasted hazelnuts into a fine meal and place in a bowl.

2

Break the chocolate into a small saucepan, add the butter and place over a medium heat and cook, stirring often until the mixture has melted together.

3

Remove from heat and stir in the coffee, flour and hazelnut meal.

4

Now, whisk the egg yolks and sugar together until pale then fold this into the chocolate mixture.

5

Whisk the egg whites until stiff peaks form. Very gently fold through the chocolate mixture then spoon into prepared cake tin and smooth the surface.

6

Bake for 35 – 45 minutes or until the cake’s centre is just firm/springy to touch.

7

Let cool in the tin then turn out to a wire rack to cool.

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