Hazelnut Cocoa Cake







A recipe allowed in a diet.

Hazelnut and cocoa cake, anyone? If your answer is positive, then prepare the base by adding cocoa powder to the mixture. This cake has only one layer on top, but that layer is made with beaten egg cream sweetened and mixed with crumbled hazelnuts. We used one cup of those, but who’s stopping you from adding more?

Nutritional Chart

Calories: 413 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 11 g
  • 27 g
  • 38 g

Ingredients Needed for Hazelnut Cocoa Cake

1 cup flour
⅓ cup cocoa powder
7 tablespoons of sugar
1 teaspoon baking powder
1 teaspoon baking soda
¼ cup vegetable oil
½ cup warm water
1 teaspoon vanilla extract
4 egg yolks
4 egg whites
1 cup hazelnuts

How to Make Hazelnut Cocoa Cake

  1. Add the flour, cocoa powder, 2 tablespoons sugar, baking powder, and baking soda to a bowl. Season with salt and whisk until even. Set aside.
  2. Add the vegetable oil, 2-3 tablespoons of warm water, and vanilla extract to a small bowl. Whisk until even. Set aside.
  3. Add the egg yolks to a bowl and start beating them using a hand mixer. Gradually add the oil mixture in the process. Mix until creamy.
  4. While gradually adding the cocoa and flour mixture keep mixing using a spoon or a spatula. Mix until even.
  5. Add the egg whites to a bowl. Beat them until firm using the hand mixer. Add 2 tablespoons of sugar in the process.
  6. Add 2-3 tablespoons of beaten egg whites to the cocoa mixture bowl. Mix until even.
  7. Line a 10 or 12-inch springform pan with parchment paper and coat it with some oil. Pour the cocoa batter in it and evenly spread it.
  8. Bake for 12 minutes at 350⁰F/175⁰C.
  9. Add the remaining water and sugar to a pot over low heat. Heat until sugar is melted, then remove from heat and let it cool.
  10. Gradually add it to the beaten egg mixture while continuously whisking.
  11. Add the hazelnuts to a blender. Crush them shortly, then add them to the beaten egg mixture. Mix until even.
  12. Evenly spread this mixture over the baked cocoa base. Refrigerate for 1-2 hours.

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