Chocolate and hazelnut cake
Instructions
Mount a frothy icing sugar with the softened butter and a little salt; Add the egg yolks and slowly, stirring with a wooden spoon, mix the sieved flour and cocoa together shredded chocolate, hazelnuts, coarsely chopped 1 tablespoon rum, two spoonfuls of honey and half of whites already mounted egg whites with a pinch of salt.
Finally, stir in the whipped egg whites to the mixture left over, stirring gently.
Pour the mixture into a rectangular mold, buttered and floured, and cook in the oven at 200 degrees for about 20 minutes, covering the cake with an aluminum foil halfway through the cooking to prevent them from becoming too dark.
Serve cold and rather thick slices.
Ingredients and dosing for 4 persons
- 240 g of flour
- 250 g of icing sugar
- 200 g of butter
- 150 g of hazelnuts
- 150 g of chocolate
- 30 g of cocoa
- 2 tablespoons of honey
- 5 egg yolks
- 4 egg whites
- 1 tablespoon of rum
- 1 pinch of salt