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Chocolate Hazelnut Teacake

By: Phyllis Wilson  
"I invented this to use up a surplus of hazelnuts some years ago, long before I even suspected I'd end up living next door to a hazelnut grove!"

Rating: This weblink has been rated 3 times with an average star rating of 4.7 Read Reviews (3)

Rate/Review | 249 people have saved this

What to Drink?

Wine Port
Hot Non-Alcoholic Coffee
Prep Time:
20 Min
Cook Time:
45 Min
Ready In:
1 Hr 5 Min

Servings  (Help)

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Original Recipe Yield 1 - 8x4 inch loaf pan
 

Ingredients

  • 1/2 cup butter
  • 3 (1 ounce) squares bittersweet chocolate, chopped
  • 2/3 cup white sugar
  • 1 cup all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 cup sour cream
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup ground roasted hazelnuts

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 8x4 inch loaf pan.
  2. In a saucepan over medium heat, melt the butter, stir in the chocolate, remove from heat and stir until the chocolate is completely melted. Add the sugar and mix well. Combine the flour, baking powder and baking soda, stir into the chocolate mixture. Blend in the sour cream. Beat in the eggs one at a time, then stir in the vanilla. Finally, fold in the ground hazelnuts. Spread the batter evenly into the prepared pan.
  3. Bake for 45 to 50 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Allow cake to cool for 10 minutes in the pan before inverting onto a wire rack to cool completely.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 259 | Total Fat: 16.3g | Cholesterol: 61mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 6, 2003 by NANCY-MO 
I was very pleased with the flavor and texture of this teacake; the amount of chocolate seemed... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 30, 2006 by NINJETTE 
Great recipe. It's moist, flavorful, and rises nicely in the pan to about twice the size the... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 19, 2009 by SCDH 
I made this to use up some leftover ground hazelnuts, too (bought too much over christmas).... MORE

 
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