Brazil nut chocolate cake

Name: Brazil nut chocolate cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 200 g Dark chocolate; 4 Eggs (size M); 175 g Sugar; 125 g Flour; 200 g Whipped cream; 100 g crushed almonds; 100 g ground Brazil nuts; 40 g Pistachio kernels; 100 g Almonds with skin and Brazil nuts; 7-10 Tbsp Fat and ground hazelnuts

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

200 g Dark chocolate
4 Eggs (size M)
175 g Sugar
125 g Flour
200 g Whipped cream
100 g crushed almonds
100 g ground Brazil nuts
40 g Pistachio kernels
100 g Almonds with skin and Brazil nuts
7-10 Tbsp Fat and ground hazelnuts

Directions

1
Grate 100 g chocolate. Beat eggs and sugar with the whisk of the hand mixer for 5-10 minutes until frothy. Sift flour on top and fold in. Fold in liquid cream, grated chocolate and ground nuts. Pour into a greased springform pan (26 cm Ø) sprinkled with ground hazelnuts. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 50 minutes.
2
Then let it cool down a little, remove from the tin and let it cool down completely. Finely chop the pistachios. Chop almonds and Brazil nuts only very coarsely. Sprinkle on the cake. Chop the remaining chocolate and melt on a hot water bath. Fill into a small plastic bag, cut a mini-hole in it and distribute in fine strips over the nuts