Chocolate & nut cake

Chocolate & nut cake

35 Min. Active
1 hr 25 Min. Total
346 kcal per piece
vegetarian
Nutritional value / piece: 346 kcal, Fat: 24 g, Carbohydrate: 26 g, Protein: 6 g

Mini chef

Recipes with one star are suitable for the young chefs - stirring, mixing and decorating are required here.

Utensils

  • 2 springform pans (each approx. 18 cm in diameter).
  • Baking paper
  • Bowl
  • Cooking spoon
  • Knife
  • Mixer
  • Oven mitts
  • Rubber spatula
  • Tablespoon
  • Teaspoon
  • Cutting board
  • Kitchen scales
  • 1 loaf tin (approx. 30 cm)

Ingredients

16 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

To shell the nuts

100 g hazelnuts

Cake batter

125 g butter, soft
200 g sugar
1 pinch salt
4 egg yolks
200 g dark chocolate
200 g ground hazelnuts
120 g white flour
2 tsp baking powder
4 egg whites
1 pinch salt

How it's done

The kids can help at the marked areas .

To shell the nuts

100 g hazelnuts

Line the cake tin with baking paper. Spread the nuts on a baking tray.

Roast for approx. 8 mins. in the centre of an oven preheated to 200 °C until the shells crack open. Remove, allow the nuts to cool slightly. Rub the nuts gently with a damp towel until all the shells have been removed.

Cake batter

125 g butter, soft
200 g sugar
1 pinch salt
4 egg yolks

Place the butter in a bowl, add the sugar and salt, beat together. Add the egg yolks, continue to beat using the whisk on a mixer until the mixture becomes lighter in colour.

200 g dark chocolate
200 g ground hazelnuts
120 g white flour
2 tsp baking powder
4 egg whites
1 pinch salt

Roughly chop the chocolate, mix with the toasted and ground nuts, flour and baking powder, add, mix well. Beat the egg whites with the salt until stiff, carefully fold into the mixture using a rubber spatula.

Transfer the cake batter to the prepared tin.

To bake

Approx. 50 mins. in the lower half of an oven preheated to 180°C. Remove the cake from the oven, allow to cool slightly, remove from the tin and leave to cool on a rack.

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