This moist chocolate hazelnut cake contains a double portion of chocolate and the nuts give it a great consistency. Topped with fresh fruit, it not only looks great, but also tastes so delicious!
| Prep Time | 20 minutes |
| Cook Time | 35 minutes |
| Servings |
cake (Ø25cm)
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Ingredients
Chocolate Hazelnut Cake
- 6 medium organic eggs
- 1/2 cup Butter soft
- 1 cup mascobado sugar or brown sugar
- 3 cups finely grated hazelnuts
- 1/3 cup corn starch
- 4 tbsp cacao powder
- 2 tsp baking powder
- 1 tsp cinnamon
- 1 pinch of salt
Topping
- 200 g chococlate
- 2 tbsp coconut oil or cacao butter
- fresh berries
Ingredients
Chocolate Hazelnut Cake
Topping
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Instructions
- Separate the eggs. Whisk the egg whites together with the salt in a food processor to form a snow. Pour into a bowl and set aside.
- Preheat the oven to 170°C. Prepare a cake tin (approx. Ø 25 cm). If it is not coated, grease it slightly.
- Beat the softened butter and sugar for a few minutes until fluffy. Gradually add a yolk and mix for another 2 minutes.
- Mix hazelnuts, corn starch, baking powder and cinnamon in a bowl. Fold into the yolk-butter-sugar mixture until combined. Fold in the beaten egg white with a whisk.
- Empty the dough into the cake tin and bake for 35-40 minutes. No dough should stick if you put a skewer in it.
- Let the cake cool down in the mould for a few minutes. Then turn out onto a plate and let it cool completely.
- Place the chocolate and coconut oil in a heat-resistant container and melt over a water bath. Stir until the chocolate is smooth. Glaze the cake with it. Refrigerate in the fridge. Before serving, garnish the chocolate cake with fresh berries.