Once more a birthday cake on my blog: happy birthday to my fiance! I am so excited to spend another wonderful year with you. And what better, than a tasty, fluffy sponge cake, that can be enjoyed the rest of the week? But then there is the problem of picking a flavor: marbled or nuts or chocolate? And then it is time for this recipe of a hazelnut cake with chocolate pieces and a thick chocolate coating.
Recipe – chocolate-hazelnut-cake
Amount: 1 cake
Prep time: 20 minutes prep, 75 minutes baking time
4 eggs, separated
1 pinch of salt
200 g softened butter
150 g white sugar
1 pack vanilla sugar
300 g flour
1 pack baking powder
200 g ground hazelnut
200 g sour cream
200 g chocolate, separated
Grease a box cake pan or bundt cake pan and preheat the oven to 355° F (180° C, upper- and lower-heat).
Separate 4 eggs and beat the egg whites with a pinch of salt until stiff.
In another bowl cream the 4 egg yolks with 200 g softened butter, 150 g white sugar and 1 package of vanilla sugar until creamy.
Then add 300 g flour, 1 package baking powder, 200 g hazelnut and 200 g sour cream to the butter-sugar-mix. Stir until well combined.
Roughly chop up 100 g chocolate and stir in as well.
Now carefully fold in the stiff egg whites. For this add in one half of the egg whites and fold in with a spatula. Once the egg white pieces are somewhat smaller add in the rest of the egg whites. Fold in until there are no more egg-white-clumps.
Add the dough to the prepped pan and bake at 355° F (180° C, upper- and lower-heat) for 75 minutes or until a toothpick inserted in the care appears dry when pilled out.
Once the cake is cool to the touch, melt the remaining 100 g chocolate and pour over the cake.