Preparation time: 45 minutes ❀ Difficulty of preparation: Simple ❀ Number of servings: 18 cakes
| Ingredients: |
|---|
| Base |
| 5 eggs |
| 200 g ground hazelnuts |
| 100 g spelled flour |
| 4 tbsp milk |
| 100 ml coconut oil |
| 1 vanilla sugar (7 g) |
| 2 tbsp honey |
| 1 baking powder (7 g) |
| Topping |
| 20 g dark chocolate |
| 100 ml milk |
Preparation
- To prepare the hazelnut base, beat the eggs in a bowl. For a better biscuit texture, it is recommended to separate the egg whites from the yolk. Using a mixer, first mix the egg whites together with the vanilla sugar until you get a frothy mixture. After that, gradually add the egg yolks, ground hazelnuts, spelled flour and coconut oil. Add extra sweetness with honey or use other sweetener as desired and mix everything well.
- Then add the baking powder and mix it into the mixture with a spoon.
- Pour the prepared mixture into a baking pan and place in the oven at 180 ° for about 30 minutes.
- Before removing the base from the oven, prepare the chocolate topping by pouring half cup of milk and a few cubes of dark chocolate into a bowl and melt over low heat while stirring.
- When the base is ready, pour the previously prepared chocolate topping over it.
- Finally, cover the baking pan with a dish cloth and leave for at least 30 minutes for the cake to cool.
Cut the cake into cubes, serve and enjoy the irresistible taste of hazelnuts and chocolate.
Bon appetite!
