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Photo of Coffee and Hazelnut Cake with Hot Chocolate Sauce by WW

Coffee and Hazelnut Cake with Hot Chocolate Sauce

10
Points® value
Total Time
1 hr 15 min
Prep
15 min
Cook
50 min
Serves
16
Difficulty
Moderate
Raise your hand if you are a coffee and chocolate lover! Well, if you are either, or even both, you stumbled across the right recipe. Get your coffee and chocolate fix from this velvety cake with its rich aroma and full-bodied flavour. When the best of both worlds collide, the result is a mocha coffee but in cake form. What more could the coffee lovers want from a dessert!

Ingredients

Margarine

⅝ cup(s)

Fat-free skim milk

1 cup(s)

Regular instant coffee powder

2 tbsp(s)

Dark brown sugar

1 cup(s)

Egg

2 medium

Self-rising flour

1½ cup(s)

All-purpose flour

½ cup(s)

Shelled hazelnuts

¼ cup(s), toasted, coarsely chopped

Sweetened condensed milk

½ cup(s)

Unsweetened cocoa powder

1 tbsp(s), Dutch variety

Instructions

  1. Preheat oven to 350°F. Line the base and sides of a 22cm-round springform pan with parchment paper.
  2. Place margarine, skim milk and coffee in a large saucepan over medium-high heat. Stir until the margarine has melted and the coffee has dissolved. Remove from heat. Whisk in the sugar until dissolved. Whisk in the eggs until combined. Stir in the combined four and half of the hazelnuts until just combined.
  3. Pour into prepared tin. Bake for 40 minutes or until a skewer inserted in the centre comes out clean. Remove from the oven and set aside for 10 minutes to cool slightly.
  4. Meanwhile, whisk the condensed milk and cocoa in a small saucepan over low heat until smooth and heated through.
  5. Transfer the cake onto a serving plate. Drizzle with hot chocolate sauce and sprinkle with the remaining hazelnut.
  6. Serving size: 1 slice of cake

Notes

For an intense flavour, we’ve used dark brown sugar and Dutch cocoa. For a more subtle flavour, use light brown sugar and regular baking cocoa powder.

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