Reviewed: Jan. 19, 2009

I made this to use up some leftover ground hazelnuts, too (bought too much over christmas). Wonderful teacake consistency; it was very moist and not too crumbly. I'd prefer it with a little more chocolate, but the amount of hazelnut was perfect; enough for the flavour without making the cake dry. I was planning on keeping some for my coffee tomorrow, but it disappeared far too quickly!

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Reviewer:

SCDH

Cooking Level: Intermediate

Home Town: Basel, Basel, Switzerland

Reviewed: Nov. 30, 2006

Great recipe. It's moist, flavorful, and rises nicely in the pan to about twice the size the batter was. I made a (small) bundt cake as a birthday cake for my daughter. I coated the outside with dark chocolate to keep it from drying out too quickly. Although i usually bake with a hand mixer, i only used a wooden spoon to make the dough ... and it came out perfectly without much work.

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Reviewer:

NINJETTE

Reviewed: Jun. 19, 2001

I was very pleased with the flavor and texture of this teacake; the amount of chocolate seemed just right for a quickbread (not too heavy as in a browny). The taste of the hazelnuts really comes through. Perfect for a ladies lunch or nice brunch. To make it more convenient by using my mixer, I beat the eggs, vanilla & sour cream in my mixer's work bowl, tossed the flour, baking soda & powder on a sheet of wax paper and added to eggs in mixer, mixed briefly, then added melted chocolate mixture, mixed briefly, last folded in hazelnuts by hand - turned out great. Made three mini-loaf pans (2"x5"x2.5"), baked for 30-35 minutes. A keeper!

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11 users found this review helpful