Gooey Hazelnut-Chocolate Cake

Name: Gooey Hazelnut-Chocolate Cake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Southern
Ingredients: 2 teaspoons baking powder; 1 teaspoons baking soda; 151 grams About 10 tablespoons butter or margarine, at room temperature; 118 milliliters cocoa-flavored hazelnut spread; 2 larges eggs; 355 milliliters all-purpose flour; 177 milliliters milk; 1 teaspoons salt; 12 servings Strawberries; 237 milliliters sugar; 79 milliliters unsweetened cocoa; 12 servings Vanilla ice cream or sweetened softly whipped cream; 118 milliliters whipping cream

Gooey Hazelnut-Chocolate Cake might be just the dessert you are searching for. This recipe serves 12. Watching your figure? This vegetarian recipe has 401 calories, 6g of protein, and 21g of fat per serving. This recipe covers 15% of your daily requirements of vitamins and minerals. A mixture of flour, sugar, cocoa-flavored hazelnut spread, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Butter an 8-inch plain or fluted tube pan. In a bowl, mix hazelnut spread and whipping cream until smoothly blended.

Ingredients you will need

Hazelnut Spread

Whipping Cream

Butter

Equipment you will use

Bowl

Frying Pan

Pour evenly into bottom of pan.

Equipment you will use

Frying Pan

In a large bowl with a mixer, beat 10 tablespoons butter and the sugar until well blended.

Ingredients you will need

Butter

Sugar

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Blender

Bowl

Add eggs, 1 at a time, beating until fluffy after each addition.

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Egg

Sift together flour, cocoa, baking powder, baking soda, and salt.

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Baking Soda

Cocoa Powder

All Purpose Flour

Salt

Add flour mixture and milk to butter mixture; stir to combine, then beat until well blended. Spoon evenly over hazelnut mixture in pan.

Ingredients you will need

Hazelnuts

Butter

All Purpose Flour

Milk

Equipment you will use

Frying Pan

Bake in a 350 oven (325 in a convection oven) until cake begins to pull from pan sides and springs back when lightly pressed in the center, 50 to 60 minutes. Cool for 5 minutes in pan, then slip a thin-bladed knife between pan rim and cake. Invert a large plate over cake. Holding pan and plate together, invert again and shake gently to release cake onto plate.

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Shake

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Oven

Knife

Frying Pan

Let stand 2 to 3 minutes, then lift off pan. Scoop any hazelnut mixture left in pan onto top of cake.

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Hazelnuts

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Frying Pan

Garnish with strawberries.

Ingredients you will need

Strawberries

Slice and serve warm with ice cream.

Ingredients you will need

Ice Cream

Equipment

Ingredients

Servings:

2teaspoons

baking powder 1teaspoons

baking soda 151grams

About 10 tablespoons butter or margarine, at room temperature 118milliliters

cocoa-flavored hazelnut spread 2larges

eggs 355milliliters

all-purpose flour 177milliliters

milk 1teaspoons

salt 12servings

Strawberries 237milliliters

sugar 79milliliters

unsweetened cocoa 12servings

Vanilla ice cream or sweetened softly whipped cream 118milliliters

whipping cream

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Riesling, Sparkling Wine, and Zinfandel are great choices for Southern. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. The RELAX Riesling with a 4.1 out of 5 star rating seems like a good match. It costs about 10 dollars per bottle.