As its name implies, this dense, moist, chocolaty treat is like a cross between a brownie and a cake. It’s naturally grain-free, using hazelnut flour for the rich flavor that marries so well with chocolate. Look for hazelnut flour alongside other nut flours at specialty markets, natural foods stores, and online. If you’re following the strict Paleo diet (no dairy), swap coconut oil for the butter in the recipe.
Satisfy your sweet tooth with this easy-to-make recipe for Paleo Chocolate Hazelnut Brownie Cake.
1. Info for Paleo Chocolate Hazelnut Brownie Cake
- Cook Time: 2 hr
- Total Time: 2 hr
- Servings: 10
- Calories: 257.4 kcal
2. Ingredients for Paleo Chocolate Hazelnut Brownie Cake
- unsalted butter
- hazelnut flour
- unsweetened cocoa powder
- salt
- unsalted butter
- pitted dates
- maple syrup
- vanilla extract
- large eggs
- unsweetened cocoa powder
3. Directions:
- Preheat oven to 350°F. Brush bottom and sides of a 9-inch springform pan with softened butter. Cut a 9-inch round of parchment paper and line bottom of pan.
- Whisk together hazelnut flour, cocoa, and salt in a small bowl until no lumps remain.
- In a blender, combine butter, dates, maple syrup, vanilla, and eggs; blend until light, pale and smooth, 1-2 minutes.
- Stir wet ingredients into dry ingredients until evenly blended. Pour cake batter into prepared pan and gently smooth top.
- Bake cake on middle rack of preheated oven until a toothpick inserted into center of cake comes out with a few moist crumbs clinging to it, 30-35 minutes.
- Set cake on a wire rack to cool completely, about 1 hour.
- Run knife around edge of cake, then remove ring. Slip a thin metal spatula between parchment round and pan and slide cake onto a cake plate. If using cocoa ,place it in a small strainer while holding it over cake. Tap side of strainer to dust cake with cocoa.
- Cut cake into wedges and serve, or store cake airtight (in a container or wrapped in plastic or foil) at room temperature up to 3 days.
){kind=link}