Chocolate hazelnut loaf cake
- Level:
-
Easy
For Loaf
For ganache
METHOD
- Preheat oven to 140 degrees. Grease a loaf tin with melted butter & line it with butter paper. Toast the hazelnuts & keep aside.
- Sift the dry ingredients together & keep aside. Melt the chocolates in a micro wave at 30 second intervals, mixing in between & keep aside.
- Cream together the butter & sugar with a whisk or electric beater, till soft & fluffy
- Pour in the milk & yogurt and mix gently, till fully incorporated
- Add the melted chocolates & gently whisk together
- Fold the dry ingredients into the batter with a spatula
- Fold in the chopped hazelnuts
- Pour into the loaf tin
- Bake for 35-40 minutes, till a skewer comes out clean
- Let the cake cool completely before unmoulding
- For the truffle, melt the chocolate in the microwave at 30 second intervals, mixing in between
- Bring the cream to a boil
- Pour it over the melted chocolate. Let it sit for a few seconds, then whisk till smooth
- Leave outside at room temperature
- Once the cake has been unmoulded, spread the truffle on it with a palette knife
- Sprinkle the chopped hazelnuts on top and serve!
Comments