Nut chocolate cake
Time
Preparation time: 35 min.
Cooking or baking time: 45 min.
Rest period: 30 min.
Total preparation time: 1 hr. 40 min.
The nut-chocolate-cake has replaced the cheesecake in Granny's recipe - and that means something with my husband! I think it's also extremely delicious!
The cake goes for breakfast, as a dessert, for afternoon coffee and as a treat in the evening - and thus the half-life is extremely low :-)
NUT CHOCOLATE CAKE
ingredients
- 145 g of flour
- 140 g of ground hazelnuts
- 60 g of chopped hazelnuts
- 1 pck of baking soda
- 2 1/2 heaped teaspoons of cocoa
- 220 g butter
- 5 eggs
- 125 ml of water or walnut milk
- 120 g of sugar
- 1 pck of vanilla sugar
- 1 pinch of salt
chocolate icing
- At will
preparation
- Heat butter, sugar, vanilla sugar and water (or walnut milk) in a pot. The sugar should have dissolved and the butter should have melted. Then allow to cool.
- Grease the cupcake shape and sprinkle with breadcrumbs.
- Preheat the oven to 175 ° C.
- Separate eggs. In a bowl beat the egg whites and the pinch of salt until stiff and chill.
- Sift flour, baking powder and cocoa in a bowl. Then add the hazelnuts and stir everything.
- Mix this dissolved butter mixture, the flour mixture and the egg yolks in a food processor.
- Finally, carefully fold in the stiffly beaten egg whites under the dough.
- Bake the cake in a preheated oven at 175 ° C (bottom / top heat) for about 45 minutes.
chocolate icing
- Cover the cold cake with the chocolate icing
- Alternatively, the cake can also be dusted with powdered sugar
Preparation time: grind with nuts - approx. 30 minutes
Calories: I do not want to know!
Extra tip:
It should not come egg yolk in egg white, otherwise it may happen that the protein is not stiff.
If you are a bit unsure about beating eggs, you should first collect each egg in a small bowl and place each one, when it is free of egg yolk, in the large bowl, in which all 5 egg whites are beaten stiff.
