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Deborah

Deborah Dana

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Recipe of Chocolate Cake and Hazelnuts
Recipe

Chocolate Cake and Hazelnuts

1h 10 mins
Low
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This rich cake is a very decadent cake with an intense chocolate and hazelnut flavor. It does not carry flour, which is why it is excellent for people who are allergic to flour or to a party where you can not eat flour.
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Ingredients

14 portions
  • 1 cup port
  • 250 grams bittersweet chocolate
  • 1 1/2 sticks unsalted butter
  • 1 cup hazelnut, toast and ground
  • 1/2 cups cocoa powder
  • 5 eggs
  • 1 cup sugar
  • 1 cup Hazelnut cream, nutella
  • 1/2 cups hazelnut, whole to decorate

Preparation

Boil the port in a small pot over low heat for 10-15 minutes or until reduced to only 4-5 tablespoons.
Preheat the oven to 180 degrees centigrade.
Prepare a circular bowl to bake the cake of approx. 18 cm in diameter. Grease the container with butter, and place waxed paper, this will help the cake does not stick to the mold.
In a saucepan in a bain-marie melt the chocolate and butter, mixing constantly.
Pour the melted chocolate into a large bowl and add the port, ground hazelnut and cocoa. Mix
In an electric mixer , mix the eggs with the sugar until there is a spongy mixture, approx. 5-8 minutes.
Mix the chocolate with the eggs with a balloon whisk.
Pour the mixture into the baking dish and bake for 45 minutes or until a toothpick comes out clean (30 minute cooking oven).
Remove the cake from the oven, allow it to cool and unmold.

PRESENTATION

Heat the hazelnut cream in the microwave for 30 seconds and cover the cream cake. Garnish with the whole hazelnuts.

TIPS

Grind the hazelnut in a food processor or order them ground in the store, make sure they do not come already salted.

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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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