Label
All
0
Clear all filters

Emily Luchetti

Chocolate Hazelnut Poundcake with Espresso Cinnamon Cream

Rate this recipe

Preparation info
  • Serves

    10

    • Difficulty

      Medium

Appears in
top 1000Stars Desserts
Stars Desserts

By Emily Luchetti

Published 1993

  • About

Here, an already superb cake is beautifully enriched with a mound of espresso cinnamon cream.

Ingredients

Chocolate Hazelnut Poundcake

  • ¾ cup cocoa powder
  • 1 cup flour
  • ¼

Method

Preheat the oven to 350 degrees.

Butter the bundt pan.

Sift together the cocoa powder, flour, baking powder, and salt. Set aside.

Put the butter and the sugar in the bowl of an electric mixer. With the paddle attachment, cream on medium high speed for 2 minutes,

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value
'Brilliant app for foodies'
'Spotify of cookbooks'

Part of


No reviews for this recipe

Related Recipes

  • ‌
  • ‌
  • ‌
  • ‌

Related Reference

  • ‌
  • ‌
  • ‌
  • ‌
The licensor does not allow printing of this title