Chocolate Hazelnut Donut Cakes
These Chocolate Hazelnut Donut Cakes are divine, and best eaten when cold to enjoy the crunch from the Chocolate.
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!
YouTube Video
Photos
Nutrition
Calories: 279kcal | Carbohydrates: 28g | Protein: 8g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 95mg | Potassium: 89mg | Fiber: 2g | Sugar: 7g | Vitamin A: 203IU | Vitamin C: 1mg | Calcium: 100mg | Iron: 2mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com