For the beginning of the weekend I baked this delicious
Hazelnut & chocolate cake
-==== REZKONV-Recipe – RezkonvSuite v0.99
Title: Hazelnut & chocolate 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
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.
:PREP 30 mins
:COOK 1 hr 30 mins