Summary

Ingredients

• 5 egg (s)
• 1 cup sugar
• 1 cup oil, (sunflower oil)
• 1 cup flour
• 200 g hazelnuts, round
• 1 ½ bars chocolate, dark or whole milk

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Instructions

1. Cup indication:
2. It means a normal coffee pot with a capacity of approx. 250 ml.
3. Beat the eggs for about 5 minutes until frothy. Then add sugar, oil, flour and hazelnuts one after the other and keep stirring in between.
4. Roughly chop the chocolate into small pieces and stir in the batter.
5. Pour the dough into a round wreath cake mold, the mold does not need to be specially greased due to the oil content.
6. Bake in the preheated oven, middle rack, at 170 ° C - 180 ° C for approx. 45 - 55 minutes. If the cake gets dark too quickly on top, cover it with some aluminum foil.