Chocolate, Hazelnut and Almond Brownie Cake
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 8
  • 175 g Unsalted Butter
  • 300 g Light Brown Soft Sugar
  • 200 g Dark Chocolate
  • 3 Eggs
  • 1 teaspoon Vanilla or Orange Extract
  • 2 Very Ripe Bananas
  • 100 g Self Raising Flour
  • 25 g Cocoa Powder
  • 1 teaspoon Baking Powder
  • 50 g Chopped Hazelnuts
  • 50 g Toasted Almond Flakes
  • 2 heaped tablespoon Icing Sugar
  1. Pre-heat the oven to 180C, 400F, Gas Mark 4
  2. Grease and line a 23cm spring form baking tin or a 9 inch loose base cake tin.
  3. Put the butter, sugar and chocolate (broken into pieces) in a microwavable bowl and heat for two minutes on medium (stiring once after one minute) until melted and smooth. OR, melt the butter, sugar and chocolate together in a heat proof bowl over a pan of simmering water (make sure the bowl isn't touching the water and don't be tempted to stir too much) until melted.
  4. Take the bowl off the heat/out of the microwave. In a separate bowl, add the vanilla or orange extract to the lightly beaten eggs and put to one side. Add the flour, cocoa powder, baking powder, beaten eggs, and mashed bananas into the melted chocolate mixture and mix together well - with a spoon, not in a mixer.
  5. Pour the mixture into your tin and scatter over the chopped hazelnuts and sliced almonds. Bake for 40 minutes until firm in the centre, rather than wobbly. It may still be quite gooey, so a tester won't come out clean. But it should start to come away from the sides of the tin.
  6. When cool, carefully release or lift the cake out of the tin and place onto a cooling rack or onto a serving plate if you are ready to eat it. The cake will also keep well. When you are ready to serve, dust the cake lightly with icing sugar. Slice and serve with fresh double cream.
You can flavour this chocolate brownie cake with either vanilla extract or orange extract. I used Valencian Orange Extract.
Recipe by Ren Behan - Author Wild Honey and Rye at