A delightful hazelnut and chocolate cake, perfect for any occasion.
Preheat your oven to 350°F (175°C).
Ensure the oven is fully preheated before placing the cake inside for even baking.
In a large bowl, cream the butter and sugar together until light and fluffy.
Use room temperature butter for easier creaming.
Add the eggs one at a time, beating well after each addition.
Crack the eggs into a separate bowl first to avoid shell pieces.
In another bowl, mix the flour, baking powder, and ground hazelnuts.
Sift the flour and baking powder for a lighter texture.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Avoid overmixing to keep the cake tender.
Fold in the chocolate pieces gently.
Chop the chocolate into small pieces for even distribution.
Grease a 26 cm (10 1/2 inch) ring baking tin and pour in the batter.
Use parchment paper for easier removal of the cake.
Bake in the preheated oven for 50-65 minutes, or until a toothpick inserted in the center comes out clean.
Check the cake at the 50-minute mark to avoid overbaking.
Let the cake cool in the tin for 10 minutes, then turn it out onto a cooling rack.
Run a knife around the edges to loosen the cake before removing.
Dust the cooled cake with icing sugar before serving.
Use a fine sieve for an even dusting of icing sugar.
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