Ingredients
Method
- Preheat the oven to 350°F (180°C). Line the base of an 8-inch springform pan with parchment paper and lightly grease the sides.
- Combine the flour, hazelnut meal, cocoa powder, baking powder, baking soda, and salt in a medium bowl until evenly mixed.
- Whisk the eggs and brown sugar together for about 3 to 4 minutes until pale, fluffy, and slightly increased in volume.
- Mix the cooled melted butter into the egg mixture, then whisk in the yogurt until smooth.
- Gradually fold the dry mixture into the wet ingredients using a spatula, mixing only until no streaks of flour remain. The batter should be thick with a slightly textured appearance.
- Transfer the batter into the prepared pan and smooth the surface. Sprinkle the chopped hazelnuts and chocolate chunks evenly over the top if using.
- Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Let the cake cool in the pan for about 15 minutes before releasing the sides, then cool completely on a wire rack.
- Once fully cooled, slice and serve as is or with whipped cream, fresh berries, or a dusting of cocoa powder if desired.
Nutrition
Notes
Every bite is filled with deep chocolate flavor and the comforting taste of toasted hazelnuts. Enjoy it fresh with coffee or share it with family for a cozy homemade dessert.