Chocolate Hazelnut Donut Cakes
Sharing with you today, a delicious recipe from Laura Hervé (@healthy__Laura). I am really found of baking with Hazelnut flour, it has lots of texture and is quite delicious as well! Of course, you will find the direct link to Laura’s recipe right HERE!
Naturally, I wanted to show off, my brand new Donut Tray from bonCOOK™, which I adore!
Enjoy & Bon Appetit!
As always, you will find the Step-by-Step Video below the recipe.
If this is your first visit, BIENVENUE! I am a bonCOOK™ Independent Consultant. BonCOOK‘s Mission is “to create confidence in the Kitchen” with Professional Flexible Bakeware and innovative Tools. I am available to guide you through our products and to organize your Virtual Culinary Workshops Gatherings with Friends and Family.
Chocolate Hazelnut Donut Cakes
Equipment
Ingredients
- 1/2 cup (115 g) Sour Cream
- 1/2 cup (115 g) Milk
- 3 eggs
- 1 tsp (5 g) Vanilla extract
- 3 1/2 Tbsp (50 g) Sugar
- 1 1/2 cups (180 g) flour (Sifted)
- 1 tsp (5 g) Baking Powder (Sifted)
- 1 1/4 cup (140 g) Hazelnut flour (Sifted)
CHOCOLATE COVER
- 1/2 cup (85 g) Milk Chocolate Chunks (Melted)
Instructions
- Preheat oven to 350F/180C.
- In a mixing bowl, whisk together the Sour Cream, Milk, Eggs and Vanilla Extract.
- Then, add the Sugar, flour, baking powder and Hazelnut flour.
- Place your Donut Flexipat® Tray on the top of your Medium Perforated Baking Sheet.
- Fill your Pastry Bag with the batter and carefully pipe it into each well of the Flexipat®.
- Bake for 25 minutes at 350F/180C. (Every oven heats differently, monitor your Donut Cakes from 20min)
- Once your Donut Cakes are out of the oven, let them cool down for about 10min. Then unmold gently.
- While they are cooling down on a baking rack, melt some chocolate and dip your Donuts in the chocolate base, decorate as you like.
- Then, allow a good hour to two hours until the chocolate perfectly sets. Enjoy & Bon Appétit!
Video
Special Notes
Nutrition
