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Ingredients
Choco Nut Cake
- Ingredients
- 250 grams butter
- 200 grams brown sugar
- 3 eggs
- ½ tsp ground cinnamon
- 1 generous pinch ground cloves
- grated Lemon peel
- 250 grams Pastry flour
- 1 tsp Baking powder
- 250 grams coarsely grated Chocolate (white and milk)
- 150 grams ground Hazelnuts
- 100 grams coarsely ground Walnut
- butter (for greasing)
- 250 grams Milk chocolate couveture
- 100 grams Hazelnut cake glaze
In a bowl, beat the butter with the sugar until light and fluffy. Beat the eggs in one at a time. Stir in the cinnamon, ground cloves and lemon zest. In a separate bowl, combine the flour with the baking powder. Add to the wet ingredients and mix thoroughly. Line a baking sheet with parchment paper. Spread the batter over the baking sheet in an even layer. Bake in a 160°C (approximately 320°F) oven for 30-40 minutes.
Remove the baking sheet from the oven and let cool. Melt the chocolate in a bowl set over a pot of simmering water. Cool slightly. Spread over the cake. In a separate bowl set over simmering water, melt the hazelnut cake glaze. Dollop over the chocolate layer and create a marble design with a knife.
Allow to cool slightly. Let the chocolate harden enough that it is set, but easy to cut. Cut 2 x 4 cm (approximately 3/4 x 1 1/2 inch) squares.