Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1/2 cup chopped hazelnuts
- 1/2 cup semi-sweet chocolate chips
Special Equipment Needed:
- Stand mixer
- 9-inch round cake pan
- Parchment paper
- Wire rack
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease a 9-inch round cake pan with butter and line the bottom with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In the bowl of a stand mixer, beat the butter and sugar until light and fluffy. Add the eggs one at a time, beating after each addition. Beat in the vanilla extract.
4. With the mixer on low speed, add the dry ingredients in three batches, alternating with the milk. Beat until just combined.
5. Fold in the hazelnuts and chocolate chips.
6. Pour the batter into the prepared pan and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Let cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
Time:
Preparation Time: 15 minutes
Cooking Time: 25-30 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information:
Calories: 300
Fat: 16g
Carbohydrates: 34g
Protein: 5g
Substitutions for Ingredients:
- Unsalted butter can be substituted with salted butter, but reduce the amount of salt in the recipe by half.
- Whole milk can be substituted with almond milk or soy milk.
- Hazelnuts can be substituted with almonds or walnuts.
- Semi-sweet chocolate chips can be substituted with dark chocolate chips or white chocolate chips.
Variations:
- Add 1/2 cup of dried cranberries for a festive twist.
- Substitute the hazelnuts with 1/2 cup of peanut butter for a nutty flavor.
Tips and Tricks:
- For a light and fluffy cake, be sure to beat the butter and sugar until light and fluffy.
- To ensure even baking, make sure the batter is spread evenly in the pan.
Storage Instructions:
Store in an airtight container at room temperature for up to 5 days.
Reheating Instructions:
Reheat in the oven at 350°F for 5-10 minutes.
Presentation Ideas:
Serve with a dollop of whipped cream and a sprinkle of chopped hazelnuts.
Garnishes:
- Whipped cream
- Chopped hazelnuts
- Chocolate shavings
Pairings:
- Vanilla ice cream
- Coffee
- Hot chocolate
Suggested Side Dishes:
- Fruit salad
- Roasted vegetables
- Green salad
Troubleshooting Advice:
- If the cake is too dry, add a tablespoon of milk or cream to the batter.
- If the cake is too dense, make sure the butter and sugar are beaten until light and fluffy.
Food Safety Advice:
- Be sure to use clean utensils and bowls when preparing the batter.
- Be sure to store the cake in an airtight container.
Food History:
Biscocho de Rosca is a traditional Spanish cake that is usually served during the holidays. It is made with a simple batter of butter, sugar, eggs, and flour, and is often flavored with nuts, dried fruits, and chocolate.
Flavor Profiles:
This Chocolate-Hazelnut Biscocho de Rosca has a rich and nutty flavor with hints of chocolate.
Serving Suggestions:
Serve this Chocolate-Hazelnut Biscocho de Rosca as a dessert or snack. It pairs well with coffee or hot chocolate.
Related Categories
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Region: Spanish
Taste: Rich, Nutty, Sweet, Chocolatey