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MONICA SANCHEZ

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Recipe

Cake without hazelnut flour with chocolate

45 mins
Half
6
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Enjoy a dessert without guilt and very healthy, try this cake without hazelnut flour with chocolate.
Learn more about MONICA SANCHEZ

Ingredients

12 portions
  • 85 grams bittersweet chocolate
  • 8 tablespoons sugar
  • 1/2 cups hazelnut
  • 3 tablespoons unsweetened cocoa powder, sugarfree
  • 6 tablespoons unsalted butter
  • 1/2 cups low fat sour cream
  • 2 egg yolks
  • 1 teaspoon vanilla extract
  • 1/2 teaspoons cinnamon powder
  • 5 egg whites, at room temperature
  • 1/4 teaspoons salt

Preparation

Preheat the oven to 177 degrees Celsius. Cover a mold with butter and sprinkle a spoonful of cocoa.
In a processor combine the hazelnuts with a spoonful of sugar. Melt the chocolate with the rest of the butter.
Put the chocolate mixture in a large bowl, add the sour cream, ground hazelnuts, yolks, vanilla extract, cinnamon, 5 tablespoons of sugar and 2 of cocoa. Remove until well integrated.
Beat the egg whites and salt until they fluff. Add two tablespoons of sugar left. Add a quarter of this mixture to the chocolate mixture to soften it and then add the rest of the whites.
Bake for 30 minutes or until sponge.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (1)
Bernardo Paasche
17/03/2018 11:37:08
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