Chocolate Hazelnut Bread

I was again in the mood for non-creamy cake and for some hazelnuts at the same time. I was thinking about what I should make since nuts usually go into batter, then there is some filling, mostly made with hazelnut spread, but I didn´t want to use any spread. In the end, I chose to make Chocolate Hazelnut Bread, since bread doesn´t have to be made only with bananas. Its preparation is extremely simple and you don´t need anything special, just yogurt, hazelnuts and, of course, chocolate. Hazelnuts can be replaced with walnuts or any type of nuts you like, but I prefer hazelnuts. It wouldn´t be right without chocolate so there is a little bit in batter and then more on the top of the bread. I also added a bit of cinnamon so the bread would have a subtle cinnamon flavor which is perfect with hazelnuts. I would say that the bread has the right density, it is not as fluffy as some cake, but at the same time it is not dry or dense, I think it is just the way a “breakfast” bread should be.

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Chocolate Hazelnut Bread

Prep Time

45 mins

Cook Time

45 mins

Total Time

1 hrs 30 mins

 

Bread with chocolate and hazelnuts where you can use up the leftover yogurt

Servings: 15 pieces

Ingredients

• 120 g crystal sugar
• 3 eggs
• 200 g plain yogurt
• 115 g butter
• 320 g all purpose flour
• 1 packet of baking powder (12 g)
• 1 tsp cinnamon
• 100 g hazelnuts
• 100 g dark chocolate
• Ganache:
• 75 ml heavy cream
• 75 g dark chocolate

Instructions

1. Beat eggs with sugar.
2. Add yogurt, beat again.
3. Melt butter and add it to the batter, beat.
4. In the next bowl, mix flour with baking powder and cinnamon.
5. Incorporate flour mixture into egg mixture and stir.
6. Chop hazelnuts and chocolate into bigger pieces.
7. Incorporate them into batter, stir well.
8. Pour batter in a greased baking pan covered with baking paper and bake for 45 minutes at 180 degrees or until the toothpick inserted will come out clean.
9. Let it cool and decorate it with ganache, the top can be sprinkled with hazelnuts.
10. Ganache:
11. Heat heavy cream and bring it to boil.
12. When it starts to boil set it aside and add chopped chocolate.
13. Stir well, until you get a consistent mass.
14. Pour it over the cooled cake.

Recipe Notes

• Baking pan – 30 cm
• Recipe adapted from Marmotte Cuisine

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