Chocolate and Hazelnut Brownie Cake
Indulge in the ultimate dessert experience with this rich and decadent Chocolate and Hazelnut Brownie Cake, a heavenly fusion of fudgy brownie texture and moist cake layers. Perfect for chocolate lovers, this easy-to-make recipe combines high-quality dark chocolate, toasted hazelnuts, and a dash of vanilla for a flavor profile that's both indulgent and refined. With its slightly crisp top and irresistibly gooey center, this brownie cake strikes the perfect balance between comfort and elegance. Topped with a light dusting of powdered sugar, it's a show-stopping treat ideal for dinner parties, special occasions, or just satisfying your sweet tooth. Ready in under an hour and yielding 8 generous servings, this crowd-pleaser promises smiles with every bite.
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Recipe Information
Ingredients
- 200 grams Unsalted butter
- 200 grams Dark chocolate (70% cocoa)
- 250 grams Granulated sugar
- 4 pieces Large eggs
- 1 teaspoon Vanilla extract
- 100 grams All-purpose flour
- 25 grams Unsweetened cocoa powder
- 0.5 teaspoon Salt
- 100 grams Hazelnuts (toasted and roughly chopped)
- 1 tablespoon Powdered sugar
Instructions
Preheat your oven to 180°C (350°F) and grease a 9-inch round cake pan. Line the base with parchment paper for easy removal later.
Melt the butter and dark chocolate together in a heatproof bowl over a pot of simmering water. Stir occasionally to create a smooth mixture. Once melted, set aside to cool slightly.
In a large mixing bowl, whisk together the granulated sugar and eggs until pale and fluffy, about 2-3 minutes. Stir in the vanilla extract.
Gently fold the melted chocolate and butter mixture into the egg mixture until fully combined.
In a separate bowl, sift together the flour, cocoa powder, and salt. Gradually fold the dry ingredients into the wet mixture using a spatula, being careful not to overmix.
Fold in the chopped hazelnuts until evenly distributed throughout the batter.
Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Bake in the preheated oven for 25-30 minutes, or until the top is set and a toothpick inserted into the center comes out with moist crumbs. Be careful not to overbake; the center should remain slightly fudgy.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, dust the top with powdered sugar for an elegant finish. Slice and serve to enjoy your Chocolate and Hazelnut Brownie Cake!
Nutrition Facts
Calories |
4979 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 341.8 g | 438% | |
| Saturated Fat | 161.8 g | 809% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1187 mg | 396% | |
| Sodium | 1531 mg | 67% | |
| Total Carbohydrate | 462.4 g | 168% | |
| Dietary Fiber | 43.2 g | 154% | |
| Total Sugars | 310.9 g | ||
| Protein | 71.4 g | 143% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 459 mg | 35% | |
| Iron | 40.4 mg | 224% | |
| Potassium | 2934 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
