Chocolate Hazelnut Cake - Miele H 6000 Recipe Book

Chocolate hazelnut cake

Preparation time: 70–85 minutes + chill for 12 hours before serving
Ingredients
200 g softened butter
250 g dark chocolate
250 g ground hazelnuts
160 g sugar
3 tbsp. espresso
1 tsp. vanilla essence
6 eggs
Fresh berries
Accessories
 26 cm springform cake tin
or 24 small, greased ramekins (100 ml)
or equivalent muffin tray
Preparation
Melt the butter and dark chocolate
together. Then add the hazelnuts,
sugar, espresso and vanilla essence
and leave to cool down.
Separate the eggs. Mix the yolks into
the chocolate mixture. Beat the egg
whites to stiff peaks and carefully fold
into the mixture.
Pour the mixture into the greased
springform tin lined with baking paper
or into small, greased ramekins or a
muffin tray and bake.
Serve with fresh berries.
Chill for 12 hours before serving.
Recommended settings
Springform tin
Oven function: Automatic programmes
Programme: Cakes \ Chocolate
hazelnut cake \ One large
Shelf level: See display
Programme duration: approx. 55
minutes
Recommended settings
Ramekins
Oven function: Automatic programmes
Programme: Cakes \ Chocolate
hazelnut cake \ Several small
Shelf level: See display
Programme duration: approx. 40
minutes
Alternative settings
Oven function: Fan Plus
Temperature: 150 °C
Heating-up phase: Normal
Shelf level: 2 [1] (1)
Duration: Springform tin: approx.
55 minutes
Duration: Ramekins: approx.
40 minutes
Useful tip
For 12 ramekins reduce the quantity by
half. The baking duration remains the
same as for 24 ramekins.
Baking
55