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Chocolate hazelnut cake
Preparation time: 70–85 minutes + chill for 12 hours before serving
Ingredients
200 g butter
250 g dark chocolate
250 g ground hazelnuts
160 g caster 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)
Method
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 mix. Beat the egg whites
to stiff peaks and carefully fold into the
mixture.
Pour the mixture into the greased
springform tin lined with baking
parchment or into small, greased
ramekins 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
Duration: approx. 55 minutes
Recommended settings
Ramekins
Oven function: Automatic programmes
Programme: Cakes \ Chocolate
hazelnut cake \ Several small
Shelf level: see display
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
Tip
For 12 ramekins reduce the quantity by
half. The baking duration remains the
same as for 24 ramekins.
Baking
55
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