Chocolate Hazelnut Ricotta Pound Cake

Serves: 12

Happy Friday! We have finally made it through another week! I hope you have something fun planned for the upcoming weekend! The boyfriend and I will be going to get a much needed massage on Saturday. (I think all those long, leisurely workouts took a toll on everything but my legs last week! haha) Other than that, it is going to be nice to spend some time together hanging out and relaxing. I feel like my days have been filled with hurricane and snow storm prep the last few weeks!  And to be honest, as much as I love the grocery store, I do NOT love running there with 9 million other people to get food before the storm! It’s always such mayhem!

Today’s recipe is going to knock your socks off! I even surprised myself at how good it turned out! Once again, I managed to eat the entire recipe in a very short period of time! I had all I could do to not eat the slices I was photographing! The chocolate smell was teasing me the entire time I was taking the (horrible) pictures! (BTW, I apologize for today’s terrible pictures, but given the fact that I had to take them during a snow storm – read: no lighting – they came out pretty awful!) So don’t let these bad pictures turn you away from this recipe! I will be making this for Thanksgiving as an added treat to our dessert table! 🙂

Fit Ingredients

  • 3/4c (84g) hazelnut flour (could sub almond flour)
  • 2/3c (60g) chocolate hemp protein powder (I used Nutiva)
  • 3/4c baking stevia (adjust to desired sweetness)
  • 1 tsp baking powder
  • 4 large eggs
  • 1c (226g) 0% greek yogurt (I used fage)
  • 1c (8oz) fat free, low sodium ricotta (I used Calabro)
  • 2 tsp pure vanilla extract
  • 1/2 tsp coffee extract, optional (But I think is sooo necessary for that great kick!)

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  • 9x5in loaf pan
  • parchment paper

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Directions

1. Pre heat your oven to 350 degrees.

2. Line your loaf pan with parchment paper.

3. In a bowl, whisk together your dry ingredients: hazelnut flour, chocolate hemp protein powder, stevia and baking powder.

4. In a second bowl whisk together your wet ingredients: eggs, greek yogurt, ricotta, vanilla and coffee extracts. Mix well!

5. Mix your wet ingredients into your dry ingredients.

6. Pour your batter into your loaf pan.

7. Bake for 85-90 minutes.

8. Allow to cool in the pan before slicing.

Ok, so I ate this every way possible! Plain, with greek yogurt on top, with peanut butter and then my favorite way (which I posted the pictured on instagram) with a banana mashed on top!! I had it with the banana before my workout yesterday and let me tell you….OUT OF THIS WORLD!!!! For me, two slices plus the banana was the perfect amount of carbs/protein/fat to push me through my workout and keep me satisfied until my post workout meal! I was sooo sad that I ate it this was on the last 2 slices! It was TO-DIE-FOR!!! WOW!! I wish I had more!! It was dense, yet moist like a regular pound cake, but without all that butter! Pure heaven! Especially for my chocolate lovers out there! 😉

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Nutrition: (per 1 out of 12 slices)

Calories: 106.2, Protein: 8.8g, Carbs: 4.8g, Fat: 6.3g (1g Saturated), Sodium: 40mg, Fiber: 2g (Net Carbs: 2.8g)

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8 Comments
  • You are so right, this recipe DID knock my socks off! The flavor combo sounds really tasty! I've never experimented with hazlenut flour before, I'll have to hunt some down :D
    November 9, 2012
  • Enjoy your massage together.. i mean really, you both deserve it! :)
    November 10, 2012
  • Omg! Yum! I think if you just pop some in the mail to me it should be fine? ;)
    November 17, 2012
  • linda
    This was delicious only mine turned out more spongy with a wet texture. I only cooked for an hour and subbed almond meal instead of the flour. I'm still making it again though! Do you think it had something to do with the almond meal?
    December 23, 2012

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