Summary

Ingredients

• 300 g hazelnuts, roasted
• 75 g cocoa powder
• 5 egg (s), separated
• 200 g suar
• 100 g butter, melt
• 1 pinch (s) salt
• Icing sugar and cocoa for dusting

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Instructions

1. Grease a springform pan and preheat the oven to 175 ° C.
2. Grind the nuts and mix with the cocoa. Beat the egg yolks with 125 g sugar until creamy white. Let the melted butter run in while beating constantly.
3. Beat the egg whites with a pinch of salt until stiff, pour in the sugar and keep beating until the mixture is firm again.
4. Stir the nuts and chocolate into the egg yolk cream. Carefully lift the egg whites underneath.
5. Fill the mold with the dough and bake in the preheated oven for about 30 minutes.
6. Take out of the oven and let cool on a rack.
7. Place the cake on a cake plate, loosen the form and dust with icing sugar and cocoa.