Recipe Moist Hazelnut and Chocolate Cake

Cake chocolat noisette en conserve
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Preparation time:
40 min
Heat treatment time:
45 min
Community rating:


Number of persons: 4-6 servings
  • 2 large eggs
  • 70g wholemeal sugar
  • 50 g hazelnut oil
  • 140 g white flour
  • 6g baking powder
  • 40g hazelnut powder
  • 100g dark chocolate

Recommended products

We recommend: Terrines Le Parfait Super > Terrines - 350g (Diameter : 85)


  1. Mix the eggs, sugar and oil. Add the flour, baking powder and ground hazelnut. Mix all the ingredients until the mixture is smooth. Melt the chocolate using a water bath or in the microwave. Pour half of the chocolate into the preparation and stir. 
  2. Grease 4 Le Parfait Super 350 Jars. Pour both the preparations into the 4 jars. Make sure that the jar is only half filled, as the mixture will rise. 
  3. Bake in preheated oven for 30 minutes at 180°C.
  4. When cooked, remove from oven and let cool down for 1 minute, seal the jar with the lid and proceed to heat treatment for 45 minutes at 100°C. 

This cake-in-a-jar can be stored in a cupboard for months!

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1 comment

bonne idée

Patrick Labrousse

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