Chocolate Cake with Guénard Hazelnut Oil

Chocolate Cake with Guénard Hazelnut Oil

Ingredients (serves 6):

- 180 g/6.5 oz. dark chocolate
- 100 ml/3.5 fl. oz. Guénard Hazelnut Oil
- 100 g/3.5 oz. hazelnut paste
- 70 g/2.5 oz. sugar
- 4 eggs
- 30 g/1 oz. flour
- ½ sachet of raising agent
- 100 g/3.5 oz. toasted hazelnuts



Melt the dark chocolate together with the hazelnut oil in a bain-marie, or over a very low heat.

Once completely melted, add the hazelnut paste.

Whisk the four eggs and sugar together briskly until they turn a pale cream color, then add them to the chocolate and hazelnut mixture.

Add the flour and raising agent, together with half the toasted hazelnuts.

Mix well before pouring into a greased baking pan.

Chop the remaining hazelnuts and scatter across the top of the cake mixture, before baking for 20 minutes at 180°C/350°F


This recipe comes to you from the Académie du Goût.

Photo credit © L’Académie du Goût

Nos huiles
  • Amande 70% vierge

    French Hazelnut
    100% virgin