Chocolate-Hazelnut Pudding Cake

Health score
2%
Chocolate-Hazelnut Pudding Cake
85 min.
9
385kcal

Suggestions


Indulge your sweet tooth with a delightful Chocolate-Hazelnut Pudding Cake that promises to be the star of any dessert table. This decadent treat combines the rich flavors of chocolate and hazelnuts, creating a luscious pudding that sits atop a moist cake base. Perfect for gatherings or a cozy night in, this recipe is sure to impress your family and friends.

With a preparation time of just 85 minutes, you can whip up this delightful dessert without spending all day in the kitchen. The combination of hazelnut-flavored liqueur and ground hazelnuts adds a unique twist, elevating the classic chocolate cake to new heights. Each serving is a heavenly blend of textures, with a warm, gooey pudding layer complemented by a light and airy whipped cream topping.

Not only is this cake a feast for the taste buds, but it also offers a satisfying caloric balance, making it a guilt-free indulgence. With 385 calories per serving, you can enjoy a slice without the worry. Whether you're celebrating a special occasion or simply treating yourself, this Chocolate-Hazelnut Pudding Cake is a must-try for any dessert lover. Get ready to savor every bite of this irresistible creation!

Ingredients

  • teaspoons double-acting baking powder 
  • cup brown sugar packed
  • 0.3 cup dave's vanilla and coffee syrup 
  • cup flour all-purpose
  • 0.8 cup granulated sugar 
  • tablespoon frangelico 
  • oz hazelnuts (filberts)
  • 0.5 cup milk 
  • tablespoon powdered sugar 
  • 0.3 cup cocoa powder unsweetened
  • tablespoons cocoa powder unsweetened
  • tablespoons vegetable oil 
  • 1.8 cups water boiling
  • 0.8 cup whipping cream 

Equipment

  • bowl
  • frying pan
  • oven
  • hand mixer
  • glass baking pan

Directions

  1. Heat oven to 350F. Grease 8-inch square (2-quart) glass baking dish with cooking spray or shortening. In medium bowl, stir together flour, granulated sugar, hazelnuts, 2 tablespoons cocoa and the baking powder. Stir in milk, 1/4 cup liqueur and the oil.
  2. Spread batter in pan.
  3. Sprinkle batter with brown sugar and 1/4 cup cocoa.
  4. Pour boiling water over batter.
  5. Bake 40 to 45 minutes or until center is set. Cool 20 minutes before serving.
  6. Meanwhile, in chilled small bowl, beat cream ingredients with electric mixer on high speed until stiff peaks form.
  7. To serve, spoon warm pudding cake into individual dessert bowls; spoon pudding over cake. Top with whipped cream.

Nutrition Facts

Calories385kcal
Protein4.08%
Fat33.79%
Carbs62.13%

Properties

Glycemic Index
43.34
Glycemic Load
25.78
Inflammation Score
-4
Nutrition Score
7.9504348350608%

Flavonoids

Cyanidin
0.42mg
Catechin
2.34mg
Epigallocatechin
0.18mg
Epicatechin
6.89mg
Epigallocatechin 3-gallate
0.07mg
Quercetin
0.35mg

Nutrients percent of daily need

Calories:385.19kcal
19.26%
Fat:15.12g
23.25%
Saturated Fat:5.86g
36.62%
Carbohydrates:62.53g
20.84%
Net Carbohydrates:60.25g
21.91%
Sugar:46.95g
52.17%
Cholesterol:24.04mg
8.01%
Sodium:117.47mg
5.11%
Alcohol:0g
100%
Alcohol %:0%
100%
Caffeine:8.05mg
2.68%
Protein:4.1g
8.21%
Manganese:0.64mg
31.76%
Copper:0.29mg
14.29%
Calcium:118.12mg
11.81%
Vitamin B1:0.16mg
10.92%
Phosphorus:104.96mg
10.5%
Iron:1.73mg
9.62%
Selenium:6.67µg
9.52%
Vitamin E:1.39mg
9.29%
Magnesium:37.06mg
9.26%
Fiber:2.28g
9.13%
Folate:34.69µg
8.67%
Vitamin B2:0.14mg
8.49%
Vitamin K:7.26µg
6.91%
Vitamin A:314.77IU
6.3%
Vitamin B3:1.06mg
5.32%
Potassium:185.6mg
5.3%
Zinc:0.62mg
4.12%
Vitamin B6:0.07mg
3.55%
Vitamin D:0.47µg
3.11%
Vitamin B5:0.26mg
2.61%
Vitamin B12:0.1µg
1.75%