Ingredients
The cake
chopped hazelnuts
200g
7oz
0.80cup
13.40tbsp
soft butter
200g
7oz
0.80cup
13.40tbsp
sugar
200g
7oz
0.80cup
13.40tbsp
flour
200g
7oz
0.80cup
13.40tbsp
egg
6pc
salt
pinch
milk
45ml
1.49fl oz
3tbsp
vanilla sugar
10g
0.35oz
0.67tbsp
baking powder
5g
0.18oz
0.34tbsp
The glaze
bitter chooclate
70g
2.45oz
0.28cup
4.69tbsp
vegetable oil
20g
0.68fl oz
milk
30ml
0.99fl oz
2tbsp
whole hazelnuts
100g
3.50oz
0.40cup
6.70tbsp
Method
- Toast the nuts in a dry frying pan, cool and chop.
- Preheat the oven to 356F (180C).
- Beat the butter with sugar, vanilla sugar and salt.
- Separate the whites from the yolks. Gradually add the yolks to the dough, beating well each time, pour in the milk at the end.
- Add sifted flour and baking powder, mix until smooth, add nuts and mix well.
- Whisk the whites into a strong foam and gently fold into the dough in 2 passes, mixing with a spatula by shifting.
- Pour the batter into a buttered and floured cake tin (25x10cm) and bake for 50 minutes, depending on your oven.
- Take the cake out of the oven, remove the tin in 10 minutes, and cool on a wire rack.
- Melt the chocolate with vegetable oil and milk, mix until smooth. Add whole nuts.
- Spread the glaze over the cooled cake and refrigerate it for a couple of hours (better overnight).
