Baking · Vegetarian

Chocolate Hazelnut Cake

Name: Chocolate Hazelnut Cake
Prep time: 15 min
Cook time: 28 min
Total time: 54 min
Yield: 10 servings
Ingredients: 300 g (10.6 oz) dark cooking chocolate; 250 g (8.8 oz) butter; 200 g (1 cup) sugar; 6 eggs; 130 g (1 cup + 1 tbsp) plain flour; 100 g (3.5 oz) hazelnuts; 15 ml (1 tbsp) oil

A rich, fudgy dark chocolate cake studded with roughly chopped hazelnuts, large enough for 10 to 12. The chocolate and butter melt in the microwave, and the cake bakes in the Ultra Pro 3.3 l, which is then closed so it stays moist while it rests.

In brief Chocolate Hazelnut Cake is a baking recipe cooked in the Tupperware Ultra Pro. It takes 54 minutes in total and serves 10 servings.

Total time: 54 min
Prep: 15 min
Cook: 28 min
Rest: 11 min

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Product usedTupperware Ultra Pro

Tupperware Ultra Pro recipes (121)See the product ↗

+ Tupperware MicroCook Pitcher

Method

Heat a fan oven to 180 °C (350 °F).
Break the chocolate and cut the butter into pieces, put them in the Tupperware MicroCook Casserole 2.25 l and microwave for about 2 1/2 minutes at 600 W. Leave for 1 minute, then stir; if lumps remain, heat again in 30-second bursts at 600 W.
Whisk in the sugar with the Tupperware whisk, then the eggs. Stir in the flour, followed by the hazelnuts, roughly chopped with the Tupperware Chef Series chef's knife.
Brush the Tupperware Ultra Pro 3.3 l with the oil using the Tupperware silicone brush. Pour in the batter and bake uncovered for about 25 minutes.
Put the lid on as soon as the cake comes out of the oven and leave it to rest for 10 minutes before turning out and serving.