Since I’ve been trying to cut down on the number of processed treats the boys are eating, I have targeted to bake something for them to take to school every week. So far, we’ve had:
- Chocolate Chip Cookies – made by Aristotle
- Mi Ku Buns – which Aristotle helped to make
- Chocolate Oatmeal Almond Dino Cakes
For this week, we made a quick and easy Chocolate Hazelnut Cake:
And now I must add a disclaimer… I am not a food photographer – not by a long shot – so you will not see pretty photographs of beautiful food here. If you want to feed your eyes, may I recommend you check out The Haute Food Co’s facebook page instead. Over here, you will find very ordinary (but edible!) food that you can easily make at home and it will mostly be quick and fairly painless.
Even though we’re not a health food blog, that doesn’t mean we won’t try to sneak in the occasional “healthful” ingredient to add value to the calories our kids are eating. In this recipe, we have hazelnuts…
Health Benefits of Hazelnuts
- Phytochemicals that support brain health, improve circulation, and reduce allergy symptoms.
- Oleic acid – reduces bad cholesterol (LDL) and raises good cholesterol (HDL), helps prevent cancer and improve mental acuity
- Alpha-linolenic acid – maintains blood vessel integrity, can help prevent psychological diseases and cancer.
- High in polyunsaturated and monounsaturated fats
- Vitamin E – good for hair, skin and nails
- Vitamin B (including folate) – cell and energy metabolism
- Minerals – potassium, calcium, and magnesium
Okay, it is questionable how much nutritional value you would actually get out of eating a slice of this cake, but I thought it was worth mentioning that hazelnuts can be a good source of certain vitamins and minerals since we are trying to educate children about making better food choices.
Chocolate Hazelnut Cake Recipe
- 125g butter
- 125g chocolate
- 150g brown sugar
- 110g ground hazelnuts
- 150g self-raising flour
- 4 eggs
1. Melt butter and chocolate. If you do this over the stove, it is better if you do it in a double boiler so you don’t overheat the chocolate and alter its consistency. If you’re lazy, like me, you can use a microwave using 10-20 second intervals and stirring in between to make sure the chocolate doesn’t overheat and alter its consistency. If you take it too far, the chocolate will separate – the oil will come out and your chocolate will lose its creamy texture.
2. Cool your butter/chocolate mixture slightly and stir in the rest of the ingredients.
3. Pour cake mix into a greased cake pan (I used a fluted ring pan).
4. Bake in a fan-force oven at 160C for 30 minutes or until it is cooked through.
What’s the verdict?
Aristotle: thumbs up.
Hercules: wouldn’t try it. We’ve been having a bit of trouble getting Hercules to try new foods lately.