Chocolate hazelnut cake

Chocolate hazelnut cake

Chocolate hazelnut cake

Chocolate hazelnut cake

Chocolate hazelnut cake

Prep Time 1 hr 15 mins
Chilling 12 mins
Course cake recipes
Servings 16

Equipment

  • Springform cake tin,  26 cm or24 small ramekins (100 ml each)
  • 1 baking paper
  • 1 Rack

Ingredients
  

  • 200 g butter
  • 250 g dark chocolate
  • 250 g hazelnuts, ground
  • 160 g caster sugar
  • 1 1/2 tbsp espresso
  • 1 tsp bourbon vanilla essence
  • 6 medium eggs

For the cake tin

  • 1 tbsp butter

Instructions
 

  • Melt the butter and chocolate. Add thehazelnuts, sugar, espresso andbourbon vanilla essence. Leave to cool.
  • Separate the egg whites from the yolks.Fold the egg yolks into the butter andchocolate mixture. Whisk the eggwhites until stiff and fold into themixture.
  • Start the Automatic programme or preheat the oven.
  • Grease the springform tin and line withbaking paper or grease the ramekins.Pour the mixture into the springform tinor into the ramekins.
  • Place on the rack in the oven and bake.
  • Chill for 12 hours before serving.

Notes

Settings
Automatic programme
Cakes | Chocolate hazelnut cake | One
large / Several small
Programme duration One large:
55 minutes
Programme duration Several small:
40 [28] (40) minutes
Manual
One large
Oven functions: Fan Plus
Temperature: 150 °C
Booster: On
Pre-heat: On
Crisp function: Off
Duration: 55 minutes
Shelf level: 2 [1] (1)
Several small
Oven functions: Fan Plus
Temperature: 150 °C
Booster: On
Pre-heat: On
Crisp function: Off
Duration: 40 [28] (40) minutes
Shelf level: 2 [1] (2)
Useful tip
Serve with fresh berries. For 12 ramekins, reduce the quantity by half. The cooking duration stays the same.
Keyword Chocolate hazelnut cake, Miele Moisture Plus The Cookbook
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