Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 70 g mararine or butter
- 2 egg (s)
- 70 g suar, brown
- 1 point vanilla sugar
- 100 g hazelnuts, rated
- 70 g chestnuts puree, sweet
- 40 g chocolate, dark, finely rated
- 2 tablespoon flour, (spelled flour or white flour)
- 1 teaspoon, leveled baking powder
- 1 teaspoon powdered sugar, for dusting
- 0.5 teaspoon ½ vanilla sugar, for dusting
Print Recipe
Pin Recipe Instructions
- The amount is enough for an 18 springform pan, double the amount for a 26 springform pan and bake for about 10 minutes longer.
- Stir the margarine until soft, add the eggs, sugar and vanilla sugar, stir until frothy, mix in the hazelnuts and chestnut puree well,
- Stir in the flour and baking powder, mix the fine chocolate flakes into the dough with the wooden spoon.
- Bake at 170 ° convection for approx. 45 minutes.
- When the cake has cooled, dust with the mixture of powdered sugar and vanilla sugar.
- The cake will collapse in the middle, but that doesn`t matter!
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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