Crispy chocolate cake with hazelnut & sour cream from Food52 by Alison Roman

  • heavy cream
  • sour cream
  • Show all ingredients...

  • EYB Comments

    Can substitute almond flour for hazelnut flour; and hazelnut spread, almond butter, or tahini for Nutella in the cake.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute almond flour for hazelnut flour; and hazelnut spread, almond butter, or tahini for Nutella in the cake.

  • DKennedy on February 25, 2023

    This was our supper club selection in 2/23. We opted for the Nutella option. I made the cake on prep day, Susan made the topping day off. Perfect results. Not sure I loved this enough to make again. Next time I would try it using the tahini.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.