Summary

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

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Instructions

1. The amount is enough for an 18 springform pan, double the amount for a 26 springform pan and bake for about 10 minutes longer.
2. Stir the margarine until soft, add the eggs, sugar and vanilla sugar, stir until frothy, mix in the hazelnuts and chestnut puree well,
3. Stir in the flour and baking powder, mix the fine chocolate flakes into the dough with the wooden spoon.
4. Bake at 170 ° convection for approx. 45 minutes.
5. When the cake has cooled, dust with the mixture of powdered sugar and vanilla sugar.
6. The cake will collapse in the middle, but that doesn`t matter!