“Vintage Chocolate Hazelnut Cake – A Decadent 1950s Treat”

Preheat the Oven: Preheat your oven to 180°C (350°F). Grease and line a 9-inch round cake pan with parchment paper.

Melt the Chocolate: In a heatproof bowl, melt the dark chocolate couverture with 1 tbsp of warm water over a double boiler or in the microwave. Stir until smooth and set aside to cool slightly.

Prepare Dry Ingredients: In a separate bowl, whisk together the wheat flour, cornstarch, baking powder, and a pinch of salt.

Beat the Eggs and Sugar: In a large mixing bowl, beat the eggs with the sugar until light and fluffy, about 3-5 minutes. The mixture should be pale and thick.

Incorporate the Chocolate: Slowly add the melted chocolate and vanilla extract to the egg mixture, mixing gently until combined.

Add Dry Ingredients: Gradually fold in the dry ingredients and ground hazelnuts until the batter is smooth and well combined.

Bake the Cake: Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Cool the Cake: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Serve: Once completely cooled, dust the cake with powdered sugar or cocoa powder for an elegant touch. Slice and enjoy!

Serving and Storage Tips:

 Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends.