This is such a pretty, beautiful cake and surprisingly easy to make. The combination of chocolate and hazelnut is a delightful match. We added almond essence for a subtle flavour, but if you prefer not to include it, feel free to leave it out.
Chocolate Hazelnut loaf cake
This is such a pretty, beautiful cake and surprisingly easy to make. The combination of chocolate and hazelnut is a delightful match. We added almond essence for a subtle flavour, but if you prefer not to include it, feel free to leave it out.
Takes 1 hour
Serves 8
Ingredients
- 150 g self raising flour
- 100 g hazelnuts
- 150 g caster sugar
- 120 ml non dairy milk
- 120 g plant based butter
- 2 tbsp ground flax seeds
- pinch salt
- 1/2 tsp almond extract
Chocolate Coating
- 200 g dark chocolate
- 80 g plant based butter
- 50 g hazelnuts for garnish
Instructions
- Preheat the oven to 170°C (fan-assisted).
- Make the flax egg: Add the ground flax seeds to a bowl with 6 tbsp of water. Mix well and leave to sit for a few minutes to thicken. This will act as a binding agent for the cake.
- Toast the hazelnuts: Spread the 150g of hazelnuts on a baking tray and roast in the preheated oven for 15 minutes until golden. Remove from the oven, place the hazelnuts in a clean tea towel, and rub them together to remove the skins. Set aside ⅔ of the skinned hazelnuts and grind them in a food processor until they reach a coarse flour-like consistency.
- Melt the butter: In a saucepan over medium heat, melt the plant-based butter. Remove from the heat once melted.
- Combine the dry ingredients: In a large bowl, mix the self-raising flour, ground hazelnut flour, caster sugar, and a pinch of salt.
- Combine the wet ingredients: To the melted butter, add the flax egg, almond extract (if using), and non-dairy milk. Mix well until smooth.
- Mix wet and dry ingredients: Pour the wet mixture into the dry ingredients and stir until well combined.
- Prepare the tin: Line a 1lb loaf tin with baking parchment and pour the batter into the tin, smoothing the top.
- Bake: Place the tin in the preheated oven and bake for 45-50 minutes, or until a skewer inserted into the centre comes out clean. Leave the cake to cool completely in the tin.
- Prepare the chocolate coating: Cube the butter and chop the dark chocolate into small pieces. Add both to a saucepan and heat over medium heat, stirring constantly until melted and smooth.
- Coat the cake: Once the cake has cooled, carefully pour the melted chocolate mixture over the top, ensuring the cake is fully coated.
- Garnish: Cut the remaining toasted hazelnuts in half and press them gently into the chocolate coating around the cake. Sprinkle any leftover hazelnut crumbs on top for added texture.
- Serve: Slice and enjoy this beautiful chocolate hazelnut loaf!
