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!

Schoko-Haselnuss-Kuchenchocolate hazelnut cake

Chocolate Hazelnut Cake

Chocolate Hazelnut Cake

Chocolate Hazelnut Cake

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Chocolate Hazelnut Cake I gluten-free
This moist CHOCOLATE HAZELNUT CAKE contains a double portion of chocolate and the nuts give it a great consistency. Oh YUM!
Schoko-Haselnuss-Kuchen
Votes: 1
Rating: 5
You:
Rate this recipe!
Prep Time 20 minutes
Cook Time 35 minutes
Servings
cake (Ø25cm)
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
Prep Time 20 minutes
Cook Time 35 minutes
Servings
cake (Ø25cm)
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
Schoko-Haselnuss-Kuchen
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. 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.
  2. Preheat the oven to 170°C. Prepare a cake tin (approx. Ø 25 cm). If it is not coated, grease it slightly.
  3. Beat the softened butter and sugar for a few minutes until fluffy. Gradually add a yolk and mix for another 2 minutes.
  4. 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.
  5. Empty the dough into the cake tin and bake for 35-40 minutes. No dough should stick if you put a skewer in it.
  6. Let the cake cool down in the mould for a few minutes. Then turn out onto a plate and let it cool completely.
  7. 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.

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