Chocolate – Nut Cake
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g butter
- 150 grams sugar
- 1 packet vanilla sugar
- 4 egg (s)
- 150 g chocolate (block chocolate), rated
- 200 ml milk, lukewarm
- 250 g hazelnuts, round
- 250 g flour
- 1 packet baking powder
- Powdered sugar, for sprinkling
- Fat, for the shape
Print Recipe
Pin Recipe Instructions
- Beat eggs, butter, sugar and vanilla sugar until frothy. Add eggs one at a time. Slowly add the grated chocolate and the lukewarm milk. Fold in the hazelnuts and slowly fold in the sifted flour with the baking powder.
- Grease the wreath cake mold (diameter 28cm), pour in the batter.
- Bake at 180 degrees / convection 160 degrees for about 60 minutes.
- Let something cool in the tin, then turn out onto a wire rack.
- Sprinkle the cold cake with powdered sugar.
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