Mini chef
Utensils
Apron
baking paper
Bowl
Cake tin
Cooking spoon
Knife
Mixer
Oven mitts
Rubber spatula
Tablespoon
Teaspoon
Cutting board
Kitchen scales
Ingredients
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
How it's done
The kids can help at the marked areas .
To shell the nuts
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
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.
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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