I have died and gone to heaven. In heaven they serve this bread. I love nutella, as you all know, but this time I set out to make a cake that tasted like nutella without any actual nutella in it. Enter, chocolate hazelnut loaf. I whipped up a simple chocolate bread — this is not a cake — and added a few drops of hazelnut oil and a smattering of toffee bits. I scattered chopped hazelnuts on top and could barely let it cool before I dove it. The chocolate hazelnut flavor was pitch-perfect and the bits of toffee and hazelnuts gave it a satisfying crunch. This is nutella bread, without the nutella, enjoy!
Chocolate Hazelnut Toffee Bread
1 2/3 cups all-purpose flour
½ teaspoon baking soda
½ cup cocoa
1 1/3 cups sugar
1 ½ sticks unsalted butter, room temperature
1 teaspoon hazelnut extract
1/3 cup sour cream
½ cup boiling water
½ cup toffee bits
½ cup hazelnuts, roughly chopped
1. Preheat the oven to 325.
2. Place the flour, baking soda, cocoa, sugar, butter, eggs, hazelnut extract and sour cream in the food processor and pulse until a smooth batter forms. Pour the boiling water into the funnel as your process further until the batter becomes smooth. Stir in the toffee.
3. Pour the batter into a 9 x 5 loaf tin and scatter the top with the hazelnuts.
4. Bake for 1 hour or until a cake tester inserted comes out clean.