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Abruzzi Hazelnut Chocolate Cake
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Abruzzi Hazelnut Chocolate Cake

Light yet rich hazelnut chocolate cake, glazed with chocolate and sprinkled with hazelnuts.
Prep Time35 minutes
Cook Time25 minutes
Total Time1 hour
Course: Dessert
Cuisine: Italian
Keyword: cake, chocolate, hazelnut
Servings: 10

Ingredients

Cake

  • 2 large eggs
  • 1/2 cup sugar
  • 1/3 cup olive oil
  • 1/4 cup applesauce
  • 1/2 tsp vanilla extract
  • 1 cup whole wheat pastry flour
  • 1/2 cup almond flour
  • 1/4 cup hazelnuts, ground to meal consistency
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup almond milk
  • 2 1/2 oz dark chocolate, shaved

Glaze

  • 1 tbsp coconut oil
  • 1 1/2 tbsp cocoa powder
  • 1/2 cup confectioner's sugar
  • 1/2 tsp vanilla
  • 121/2 to 3 tbsp hot water

Garnish

  • 2 tbsp finely chopped hazelnuts

Instructions

  • Preheat the oven to 350 degrees F. Lightly grease and flour a 9-inch round cake pan and set aside.
  • Combine the eggs and sugar in mixer bowl and beat on medium speed until light and fluffy. Mix in the olive oil, applesauce, and vanilla. 
  • Combine the flours, hazelnuts, baking powder, and salt. Using low speed, add gradually to the mixer bowl alternately with the almond milk to make a well mixed batter. Fold in the shaved chocolate by hand, then pour the batter into the prepared pan.
  • Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean. Remove to a cooling rack. When cake is cool, run a table knife around the edge, then turn the cake out onto a serving plate.
  • Mix the confectioner’s sugar with the cocoa powder. Stir in the coconut oil and vanilla. Slowly stir in the hot water until a pourable consistency is reached. Drizzle over the cake in a decorative pattern, then sprinkle with the chopped hazelnuts.