Recipe 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!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
3 (1 ounce) squares
bittersweet chocolate, chopped
ground roasted hazelnuts
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!
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.
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 a cake. If it was one or the other it would've been better.
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 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!
* Percent Daily Values are based on a 2,000 calorie diet.
Chocolate Hazelnut Teacake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 147
Rhubarb adds its tangy flavor to everything from salsa to lemonade. Don't forget the pie.
Warm weather calls for a cold, fruity smoothie. Choose from over 400 refreshing recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
This quick-and-easy chocolate cake is so moist and rich.
A classic sweet chocolate cake topped with a creamy coconut and pecan frosting.
See how to make moist, rich chocolate cake.