Coffee and Hazelnut Cake

Name: Coffee and Hazelnut Cake
Total time: 1 h 25 min
Yield: 12
Cuisine: European, Italian, Mediterranean
Ingredients: 2 cups all-purpose flour; 1.25 cups ground Hazelnuts; 2 tsps Baking powder; 3 Tbsps cocoa powder; 1 cup butter; 1 cup sugar; 4 eggs (lightly beaten); 0.667 cup cold Espresso; 5 ozs Dark chocolate (70% cocoa solids, chopped); cocoa powder (for dusting)

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Health Score:

62 / 100

Difficulty:

moderate

Difficulty

Preparation:

1 hr 25 min.

Preparation

Calories:

408

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	408 cal.	(19 %)
Protein	8 g	(8 %)
Fat	27 g	(23 %)
Carbohydrates	34 g	(23 %)
Sugar added	16 g	(64 %)
Roughage	3.9 g	(13 %)

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more nutritional values

Vitamin A	0.2 mg	(25 %)
Vitamin D	0.8 μg	(4 %)
Vitamin E	3 mg	(25 %)
Vitamin K	4.6 μg	(8 %)
Vitamin B₁	0.1 mg	(10 %)
Vitamin B₂	0.1 mg	(9 %)
Niacin	2.5 mg	(21 %)
Vitamin B₆	0.1 mg	(7 %)
Folate	28 μg	(9 %)
Pantothenic acid	0.4 mg	(7 %)
Biotin	9.3 μg	(21 %)
Vitamin B₁₂	0.5 μg	(17 %)
Vitamin C	0 mg	(0 %)
Potassium	473 mg	(12 %)
Calcium	51 mg	(5 %)
Magnesium	75 mg	(25 %)
Iron	5.4 mg	(36 %)
Iodine	3 μg	(2 %)
Zinc	1.3 mg	(16 %)
Saturated fatty acids	13.9 g
Uric acid	10 mg
Cholesterol	114 mg
Complete sugar	18 g

Author of this recipe:

EAT-SMARTER

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Ingredients

for

servings

Ingredients: 2 cups all-purpose flour; 1 ¼ cups ground Hazelnuts; 2 tsps Baking powder; 3 Tbsps cocoa powder; 1 cup butter; 1 cup sugar; 4 eggs (lightly beaten); ⅔ cup cold Espresso

To decorate: 5 ozs Dark chocolate (70% cocoa solids, chopped); cocoa powder (for dusting)

How healthy are the main ingredients?

sugar Espresso egg

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Preparation steps

Heat the oven to 180°C (160° fan) 350°F gas 4. Butter a 25cm|10" cake tin and dust with flour.

Combine the flour, ground hazelnuts, baking powder and cocoa powder.

Whisk the butter and sugar together in a mixing bowl until light and fluffy. Stir in the beaten eggs and espresso.

Sift in the flour mixture, stirring to incorporate. Pour into the tin and smooth the top.

Bake for 40-45 minutes, until a skewer or wooden cocktail stick inserted into the centre comes out clean. Cool in the tin for 10 minutes, then place on a wire rack to cool completely.

Line a baking tray with non-stick baking paper.

Melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Cool slightly.

Pour into a small piping bag fitted with an extremely small tip. Pipe thin threads of chocolate onto the baking paper and let dry, for a minute or two. The chocolate should not be fully set. Carefully, peel the chocolate threads from the paper and create small chocolate nests.

Dust the cooled cake with cocoa powder and decorate with chocolate nests.

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