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Chocolate Hazelnut Teacake

Chocolate Hazelnut Teacake

  • Prep

    20 m
  • Cook

    45 m
  • Ready In

    1 h 5 m
Phyllis Wilson

Phyllis Wilson

I invented this to use up a surplus of hazelnuts some years ago, long before I even suspected I'd end up living next door to a hazelnut grove!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 258 kcal
  • 13%
  • Fat:
  • 16.3 g
  • 25%
  • Carbs:
  • 24.9g
  • 8%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 60 mg
  • 20%
  • Sodium:
  • 106 mg
  • 4%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 8x4 inch loaf pan.
  2. 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.
  3. 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.
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Reviews

NANCY-MO
15

NANCY-MO

8/6/2003

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 through. Perfect for a ladies lunch or nice brunch. To make it more convenient by using my mixer, I beat the eggs, vanilla & sour cream in my mixer's work bowl, tossed the flour, baking soda & powder on a sheet of wax paper and added to eggs in mixer, mixed briefly, then added melted chocolate mixture, mixed briefly, last folded in hazelnuts by hand - turned out great. Made three mini-loaf pans (2"x5"x2.5"), baked for 30-35 minutes. A keeper!

NINJETTE
6

NINJETTE

11/30/2006

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 dark chocolate to keep it from drying out too quickly. Although i usually bake with a hand mixer, i only used a wooden spoon to make the dough ... and it came out perfectly without much work.

Carrie
1

Carrie

5/6/2012

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 a cake. If it was one or the other it would've been better.

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