Nuts for a chocolate marble cake

hazelnut and chocolate marrble cake_001

Chocolate marble cake is an elegant cake that traditionally alternates layers of vanilla and chocolate. Hazelnut just make it a little more gourmet. The cake is easy to transport and so it’s part of the category called gateau de voyage (travel cake) in France. Given to LeNôtre, it’s best to store the cake in the fridge for few hours before baking.

Nuts for a chocolate marble cake – hazelnut and chocolate marble cake

Ingredients (for 1 cake):

  • 3 eggs
  • 150g/5oz flour
  • 100g/3,4oz hazelnut powder
  • 100g/3,4oz chocolate (dark or milk – I use the dark)
  • 180g/6,1oz sugar
  • 75g/2,5oz butter
  • 1 teaspoon of baking powder
  • 20cl/7fl.oz milk
  • A pinch of salt

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Preheat the oven to 170°C/340°F.

Separate the egg yolks and egg whites. Whisk the egg yolks with sugar until whiten. Melt the butter and add to the mixture. Add the flour and baking powder. then, the milk and a pinch of salt. Mix it well. Whisk the egg whites until firm. Add in three times to the preparation and mix gently with a rubber spatula.

Divide the mixture in two bowls. Melt the chocolate and incorporate gently into one of the preparation. Add the hazelnut powder to the other and mix gently.

In a cake mold, pour half the hazelnut mixture, then the chocolate and finish with the other hazelnut half. Mix it just a little bit with a fork.

Cook for 40-45 minutes.



Homemade chocolate hazelnut spread (©Nutella-like)

Nutella like chocolate hazelnut spread

This is the kind of recipe I don’t make too often as I crave for it. Although from time to time, this little weakness is great to satisfy. Especially when planning a crepe party for which it makes the absolute filling.

For a more ©Nutella-like taste, use half dark chocolate and half milk chocolate and reduce coconut sugar quantity.

Homemade chocolate hazelnut spread (©Nutella-like) 

Ingredients (1 jar)

  • 200g/7oz chocolate (dark or half dark, half milk)
  • 100g/3.5oz Hazelnut praline paste
  • 20cl/6.7 fl.oz. sugar free condensed milk
  • 50g/1.7oz coconut sugar (or regular sugar)
  • 1 coffee spoon/teaspoon of butter


In a pan, heat the condensed milk and coconut sugar until boiling. Remove from heat.

Add the chocolate, hazelnut praline paste and butter. Mix well.

Fill a jar. Leave to cool before serving.

Keep at room temperature and eat within 5 days. If stored in the fridge, take it out ten minutes before serving.

Nutella-like chocolate hazelnut spread_1