Choco Hazelnut Bites (Print Version)
# Ingredients:
→ Dough Essentials
01 -
80 g white sugar
02 -
100 g wheat flour
03 -
175 g softened butter
04 -
3 eggs
05 -
2 teaspoons phosphate-free baking powder
06 -
1 teaspoon vanilla paste
07 -
80 g brown sugar
08 -
1 teaspoon cinnamon
→ Flavor Additions
09 -
150 g ground hazelnuts
10 -
60 g chopped unsalted peanuts
11 -
80 g plain yogurt
12 -
80 g chocolate chips
→ Toppings
13 -
1 pack of chocolate frosting
14 -
3 tablespoons chopped peanuts (use salted if you like)
# Instructions:
01 -
Preheat your oven to 180°C with fan mode on. Chop the peanuts into small bits, and line your baking tray with parchment paper.
02 -
Whip the butter together with both sugars and the vanilla paste until it turns creamy. Add the eggs one at a time, making sure everything mixes well.
03 -
In a separate bowl, combine the flour, cinnamon, and baking powder. Slowly fold this into your creamed mixture. Toss in the chocolate chips and nuts next. Finish by mixing in the yogurt—it makes the dough super soft!
04 -
Smooth the dough out evenly on the prepared tray.
05 -
Pop the tray into your preheated oven and bake for about 30 minutes. Check with a toothpick: if it comes out clean, you're good to go. Still sticky? Leave it in a few more minutes.
06 -
Let the cake cool completely before you take it off the tray. Gently melt the chocolate frosting in a double boiler, then evenly coat the cake using a brush. Finish by sprinkling the peanuts on top before it hardens.
# Notes:
01 -
Salted peanuts on top make a great combo with sweet chocolate—like a Snickers bar!
02 -
This is a modern twist on the nut cake I loved growing up. It's always a hit!
03 -
Think it's too sweet? Just cut back on the sugar a little.
04 -
Feel like switching it up? Use almonds or walnuts—or mix in a few different ones to try something new.
05 -
Perfect for a small treat! If you need more, double the recipe for bigger gatherings.
06 -
For a gluten-free option, swap out the flour with ground nuts or gluten-free flour.