Olive Oil Chocolate Hazelnut Cake
Easy roasted hazelnut and chocolate olive oil cake—delicious, easy to make, perfect for parties or enjoyed at home with coffee.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at bertolli.com.
Cooking tools:
- Food processor
- Hand mixer
- Springform pan
- Oven
- Mixing bowl
- Sifter
- Spatula
- Cooling rack
- Saucepan
- Offset spatula
- Measuring cup
- Measuring spoon
- Pastry brush
- Cutting board
- Chef's knife
- Stove
Ingredients
- 1/2 cup toasted hazelnuts plus extra for garnish, (chopped)
- 1 tbsp. orange zest, (coarsely chopped)
- 1 cup sugar
- 1/2 cup all-purpose flour,
- 1/3 cup cocoa
- 1 tsp. baking powder
- 1/8 tsp. salt
- 2 large whole eggs
- 2 large egg whites
- 1/2 cup Bertolli® Olive Oil Extra Light Taste
- 1/2 cup fresh squeezed orange juice and zest
- 1 tsp. pure vanilla extract
- Bertolli® Extra Virgin Olive Oil Spray Rich Taste (For pan)
- 3 1/2 ounces semi sweet chocolate, (coarsely chopped)
- 1/2 cup heavy cream
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