Gâteau au chocolat, framboise et noisette

Although I am caught in a last-minute-everything frenzy before Mike and I leave for QC, I wanted to post a decadent recipe. I discovered Chocolate Raspberry Hazelnut Cake when I was in New York and it became a staple cake. The cake isn’t french but everything sounds better in french and it will be the language du jour for the next few days. So get used to it!

A few notes about the recipe. I have adapted this recipe which was originally published in Fresh and Fast Vegan Pleasures because as written it doesn’t work. You can use the sugar and flour of your choice but you may have to adapt the recipe based on those choices. So beware.

Chocolate Raspberry Hazelnut Cake
Ingredients
  • 1/2 cup hazelnuts (In your grocery store, you will find them as whole filiberts in the baking section.)
  • 2 cups self-rising flour (I used all-purpose and added the necessary parts of salt and baking powder. See here.)
  • 3/4 cup cocoa powder
  • 3 teaspoons baking powder
  • 1 1/2 cups turbinado sugar (This is the best sugar for the cake but if you wanted to use refined white sugar, that would work too.)
  • 1 1/2 teaspoons vanilla extract (optional)
  • 4 fl. ozs. corn oil
  • 16 fl. ozs. soy milk
  • 1/2 cup frozen raspberries
  • confectioners’ sugar
Directions

Preheat the oven to 350°F. Spread the hazelnuts on a baking tray. Toast them in the oven for 5 minutes or so. You will know they are ready when the skin on the hazelnut can be rubbed off. BE CAREFUL in touching them though. I burn my fingers everytime! Let the hazelnuts cool, then chop. Grease an 8″ cake pan. I used a springform pan. But if you don’t the original recipe suggests lining the base of the pan you use with greaseproof paper.

Sift the flour, cocoa powder and baking powder into a bowl. Mix in the sugar, then add the vanilla extract, if using, oil and soy milk. Beat the mixture until the batter develops a thick consistency. You can also use an electric mixer, if you have one. Stir in the raspberries and hazelnuts. Pour into the pan, and bake for 40 minutes, until the outside of the cake is cooked and the center is still a bit gooey. Dust the top of the cake with confectioners’ sugar. Then serve the cake warm.

Although you can eat the cake with anything, I personally enjoyed it with a cup of coffee from the-little-french-press-that-could (secretly named Lulu).

Bon appetit!

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