Dark Chocolate Bread with Toasted Hazelnuts
Prep time
Cook time
Total time
  • 2.5 sticks / 250 g soft butter
  • 1.25 cups / 250 g sugar
  • vanilla extract
  • 4 cups / 500 g flour
  • 1.5 tsp baking powder
  • 5 eggs
  • cocoa powder
  • 1 cup milk
  • 1 cup chopped hazelnuts
  1. Preheat your oven to 350°F / 180°C.
  2. Cream the butter and sugar together on medium-high speed until fluffy, for about 3 minutes.
  3. Blend in the eggs one at a time while whisking and add the vanilla extract. Sift in the flour, baking powder and the cocoa powder.
  4. Slowly pour in the milk until your batter has the right consistency: it should be very thick and chewy but not too dry.
  5. Grease 2 medium sized loaf pans (8 or 9 inches) and divide your batter evenly between the pans.
  6. Sprinkle chopped hazelnuts over the cakes, make sure to cover them evenly. Bake for about 1 hour. If you stick a tooth pick in the middle of your cake and it comes out clean - it's done!
Recipe by Sugary & Buttery at http://www.sugaryandbuttery.com/2013/06/dark-chocolate-bread-with-toasted-hazelnuts.html