Chocolate Hazelnut Teacake

Made  times

"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!"
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


1 h 5 m servings 258 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 258 kcal
  • 13%
  • Fat:
  • 16.3 g
  • 25%
  • Carbs:
  • 24.9g
  • 8%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 56 mg
  • 19%
  • Sodium:
  • 106 mg
  • 4%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


Most helpful
Most positive
Least positive

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...

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...

Really did not like this. Brought it over to a family dinner and nobody liked it. I can't exactly put my finger on what it was. Maybe it was the fact that it was a cross between a brownie and...

Excellent! I had to substitute cocoa powder since i didn't have any baking chocolate, but just slightly upped the butter and it was perfect. Will use again!

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 mor...

Other stories that may interest you