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Cocholate & Hazlenut Spread

Submitted by zzzzzz 11 June 2009

This mixture is ideal for swiss roll or creaming a sandwich cake. It will last in the fridge for approx 2 weeks if kept in a sterile jar. Enjoy!



2 1/2 tblspn best quality cocoa,1 tspn coffee granules,3/4 cup sugar,3 eggs,1 packet unsalted butter,1/4 cup toasted and ground hazlenuts or very finely chopped


On a medium flame in a good saucepan, mix cocoa, coffee, sugar and eggs until nicely disolved. Add nuts.

Chop up the butter and add to mixture and gently stir until thoroughly disolved and mixed.

Allow to cool

Put mixture into sterile jar

Recipe images are not uploaded yet.


Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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