- 250 g Hazelnuts Roasted
- 200 g dark chocolate
- 200 g raw sugar
- 150 g Butter
- 6 eggs
- 1 tbsp Baking Powd
- 1 tablespoon cocoa powder
- 1 pinch salt
1h 10minPreparation 10minBaking/Cooking
Recipe is created for
TM 5Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
Preheat oven at 160'C, Line cake tin with cooking paper.
Put hazelnuts in the mixing bowl. 15 Sec. Speed 9. Put aside.
Put chocolate in the mixing bowl. 10 Sec. Speed 9
Put butter, sugar, eggs, cocoa powder and salt in the mixing bowl. 30 Sec. Speed. 5
Add hazelnuts and chocolate. 20 Sec. Speed 5. Add baking powder. 10 Sec. Speed 5. Pour the mixture in a cake tin and bake for 1hour. As usual, check with a toothpick to see if it’s well done! When the cake is cold, remove it from the tins and dust it with icing sugar.
Accessories you need
Substitute the hazelnut in this recipes for any other nuts of your choice
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Other users also liked...
- Sun-dried Tomato and Basil Pizza Dough
- Pecan biscuits
- JCN Protein Balls (sugar free)
- Zucchini balls
- Zucchini Relish / Pickle
- Zucchini Bread and Butter Pickle
- Plum and Zucchini Relish
- Spicy Peanut Satay Sauce (Thick)
- Spicy Apricot BBQ Sauce
- Chicken and Corn Risotto
- Gluten Free Chocolate Brownie