This cake is amazing! It got rave reviews and has a stunning presentation too!
It has become a new favorite in our home for shabbos and definitely well worth the price of the hazelnuts:)
My 9 year old son who is not gluten free, loves to sit with me and decide on the desserts we should serve for events, programs and of course shabbos! I’m always impressed with his keen eye for presentation and deliciousness and of course his eager assistance in this important task! After all….dessert is an entire course by itself!
So, you may wish to double this recipe as I did! Simply bake it in two 8″ pans or even a 9×13, which I used… (just check 5 minutes earlier to test if done).
Enjoy!
- ½ cup (1 stick) unsalted butter, room temperature, plus more for pan (I used Earth Balance Margarine and parchment paper to line pan)
- ½ cup blanched hazelnuts, chopped
- 2 ounces bittersweet chocolate, chopped (I used the Scharffenberger baking bar)
- ¾ teaspoon ground cinnamon
- 1 cup sugar, divided
- 2 cups all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 teaspoon vanilla extract
- 2Â large eggs
- 1 cup plain whole Greek yogurt (I used tofutti sour cream)
- SPECIAL EQUIPMENT
- 8″ square baking pan
- INSTRUCTIONS
- Preheat oven to 350°. Butter 8†square baking pan; set aside. Toss hazelnuts, chocolate, cinnamon, and ¼ cup sugar in a bowl.
- Whisk flour, baking powder, baking soda, and salt in a medium bowl. Using an electric mixer on high speed, beat butter and remaining ¾ cup sugar in a large bowl until light and fluffy, about 3 minutes. Beat in vanilla. Add eggs one at a time, beating to blend between additions and occasionally scraping down sides of bowl. With mixer on low speed, add dry ingredients in 3 additions, alternating with yogurt in 2 additions, beginning and ending with dry ingredients.
- Pour half of batter into prepared pan and smooth top; top with half of hazelnut mixture. Spoon remaining batter over and smooth top; top with remaining hazelnut mixture. Bake cake until top is golden brown and a tester inserted into the center comes out clean, 40–45 minutes. Transfer pan to a wire rack; let cake cool in pan before turning out.
- DO AHEAD:Â Cake can be made 1 day ahead. Store airtight at room temperature.
