For the beginning of the weekend I baked this delicious

Hazelnut & chocolate cake

-==== REZKONV-Recipe – RezkonvSuite v0.99

Title: Hazelnut & chocolate cake
Categories: Cake
Yield: 1 Springform tin 18 cm ø; 6-8 slices

Oil, for greasing
175 grams Wholemeal flour; 6oz
2 1/2 teasp. Baking powder
175 grams Unsalted butter; 6oz
175 grams Sugar; 6 oz
3 Eggs, beaten
2 tablesp. Milk
200 grams Best-quality bitter chocolate, finely chopped; 7 oz
125 grams Ground hazelnuts; 4 oz
25 grams Hazelnuts, chopped; 1 oz

==============================SOURCE==============================

BBC Good Food Magazine, September 2005
— Edited *RK* 09/22/2005 by
— Ulrike Westphall

An irresistible teatime treat – a rich, chocolatey hazelnut cake
with a crunchy nut topping.

1 Heat oven to 180 °C/fan 160 °C/gas 4. Grease and line an 18 cm/7
in springform cake tin.

2 Sift the flour and baking powder, returning the bran to the bowl.

3 Cream the butter with the sugar until light and fluffy. Add the
eggs, a little at a time, beating between each addition. Using a
metal spoon, fold in the milk, and sifted flour and baking powder,
mixing thoroughly. Add about two-thirds of the chocolate, together
with the ground hazelnuts.

4 Spoon the mixture into the prepared tin, levelling the surface.
Sprinkle with the chopped hazelnuts and the remaining chocolate.

5 Bake in the centre of the oven for 1 hour, then cover the cake with a sheet of greaseproof paper to prevent the nuts from burning. Bake for 30 mins more or until the centre feels springy when lightly touched. Release the springform tin and leave to cool.

:MODERATELY EASY
:PREP 30 mins
:COOK 1 hr 30 mins

=====

more recipes and entries in English

No success!

My dear friend Erika recommended this recipe. My first trial was a desaster and now the second one is a little better. But you can see what happens, if you forget to grease the lid.

Pain de Mie Variation 1

But it’s the taste that counts, isn’t it?

-==== REZKONV-Recipe – RezkonvSuite v0.99

Title: Pain de Mie Variation 1
Categories: Bread, USA
Yield: 1 Loaf

2/3 cup Milk
1 cup Water
6 tablesp. Butter
2 1/4 teasp. Salt
1 1/2 tablesp. Sugar
1/4 cup Dried whole milk
2 tablesp. Potato flour
4 3/4 cups King Arthur Unbleached All-Purpose Flour
2 teasp. Instant yeast

=============================SOURCE=============================
King Arthur Flour
— Edited *RK* 05/14/2004 by
— Ulrike Westphal

Manual Method: In a large bowl, combine the milk, water, butter,
salt and sugar. Add the dried milk, flours and yeast, stirring till
the dough starts to leave the sides of the bowl. Transfer the dough
to a lightly greased surface, oil your hands, and knead it for 5 to
8 minutes, or until it’s smooth and supple. Because of the
relatively high fat content of this dough, it’s a real pleasure to
work with. Transfer the dough to a lightly greased bowl or
doughrising bucket, cover the bowl or bucket, and allow the dough to
rise till puffy though not necessarily doubled in bulk, about 1 1/2
hours, depending on the warmth of your kitchen.

Mixer Method: Combine the ingredients as above, using a flat beater
paddle or beaters, then switch to the dough hook(s) and knead for 5
to 8 minutes. Transfer the dough to a lightly greased bowl or
doughrising bucket, cover the bowl or bucket, and allow the dough to
rise till doubled in bulk, 1 to 2 hours.

Bread Machine Method: Place all of the ingredients into the pan of
your machine, program the machine for Manual or Dough, and press
Start. When the cycle is finished, remove the dough and proceed as
follows.

Lightly grease a 13 x 4-inch pain de mie pan. Transfer the risen
dough to a lightly greased work surface, shape it into a 13-inch log,
and fit it into the pan. Cover the pan with lightly greased plastic
wrap, and allow the dough to rise until it’s just below the lip of
the pan, 45 minutes to 1 hour, depending on the warmth of your
kitchen (it may rise even more slowly in a cool kitchen; don’t worry,
this long rise will give it great flavor).

Carefully place the cover on the pan, let it rest an additional 10
minutes while you preheat your oven to 350°F. Bake the bread for 25
minutes. Remove the pan from the oven, carefully remove the lid, and
return the bread to the oven to bake for an additional 10 minutes*,
or until it tests done; an instant-read thermometer inserted into
the center will register 190°F. Remove the bread from the oven, and
turn it out of the pan onto a rack to cool completely.

This delicious, fine-grained loaf is perfect for sandwiches and
toast — including French toast and melba toast.

* I baked additional 25 minutes until the internal temperatur
reached 90 °C
=====

more recipes and entries in English