Chocolate Hazelnut Teacake
Ingredients1 h 5 m servings 258 cals
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 8x4 inch loaf pan.
- 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.
- 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.
Per Serving: 258 calories; 16.3 g fat; 24.9 g carbohydrates; 3.9 g protein; 56 mg cholesterol; 106 mg sodium. Full nutrition
ReviewsRead all reviews 5
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!