Summary

Ingredients

• 6 large egg (s)
• some vanilla, ground
• 75 g erythritol (suar substitute) (Xucker liht)
• 125 g xylitol (suar substitute)
• 400 g hazelnuts, round
• 2 teaspoons, leveled baking powder or tartar powder
• 1 tablespoon citrus fiber, alternatively coconut flour, .
• 1 tablespoon, leveled coconut flour
• 30 ml hazelnut liqueur or schnapps, alternatively calvados or rum
• 50 g dark chocolate (80-92%)
• 1 chocolate icing (hazelnut or dark)
• 1 piece (s) butter, softened for the pan
• some almond (s), ground for the shape

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Instructions

1. Grease a rectangular cake tin with butter and sprinkle with almonds. Preheat the oven to 170 ° C without convection.
2. In a bowl, stir the eggs with sugar and vanilla for about 2 minutes until frothy. Mix in hazelnuts, baking powder, lemon fiber and coconut flour well. Chop the chocolate and stir in with the liqueur.
3. Fill into the prepared form and place in the oven for approx. 50 minutes. Make a chopstick test.
4. After baking, let cool on a rack. Melt the chocolate icing and cover the cake with it.
5. If you want, you can decorate the cake with hazelnut brittle. I had made it myself beforehand. Melt some Xucker Bronze in a pan and fold in the chopped hazelnuts. Immediately place on baking paper, allow to cool and break into small pieces. Place on top of the moist cake topping and allow to dry.