Chocolate Hazlenut Cake

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Chocolate Hazlenut Cake

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Ingredients

6 eggs, separated
1 pinch cream of tartar
120 g coverture chocolate, broken into pieces (see Tips)
320 g hazelnuts, roasted
200 g unsalted butter
200 g caster sugar
2 tsp vanilla extract
90 g Self Raising Flour
300 g sour cream
300 g fresh or frozen raspberries, thawed (see Tips)
icing sugar, for dusting

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6

55min

Preparation 10min

Baking/Cooking
7

medium

Preparation
8
- Recipe is created for
  TM 31
9

Recipe's preparation

Pre heat oven to 160ºC. Grease and flour a 25cm ring.

Heat mixing bowl for 30 sec/50ºC/speed 1.

Insert Butterfly. Place egg whites and cream of tartar into mixing bowl and without measuring cup, whip 6 min/50°C/speed 3, until peaks form. Transfer into a bowl and set aside. Remove butterfly. Clean and dry mixing bowl.

Place chocolate and nuts into mixing bowl and grate 10 sec/speed 8. Transfer into a bowl and set aside.

Place butter, sugar and vanilla into mixing bowl and mix 1 min/speed 4. Scrape down sides of mixing bowl.

Mix 1 min/speed 4, adding egg yolks one at a time through hole in mixing bowl lid.

Add flour, sour cream and reserved chocolate and nut mixture and mix 30 sec/speed 6.

Add reserved egg whites and blend 20-30 sec/speed 6.

Transfer into prepared ring and bake (160°C) for 45-50 minutes then leave to cool completely in tin. Turn out of tin by placing plate on top and flipping over. It should come out easily. If you cannot get it out, allow it to sit on the plate until it comes out by itself.

Fill centre with berries and dust with icing sugar to serve.