Bubble cake

AUTHOR
Pat Ware
DIFFICULTY
easy
RATING
4 15
COOK TIME
120 mins
TOTAL TIME
120 mins

Ingredients

Servings: 20
  • 5 Eggs (size M)
  • 2 cup(s) (250 g) Sugar
  • 1 package Vanillin sugar
  • 2 cup(s) (approx. 100 g) ground hazelnuts
  • 2 cup(s) (225 g) Flour
  • 1 cup(s) (50 g) Cocoa powder
  • 1 package Baking Powder
  • 1 cup(s) (150 ml) Oil
  • 1 cup(s) (150 ml) Mineral water
  • 100 g Dark chocolate
  • 15 g Coconut oil
  • 50 g Hazelnut flakes
  • 7-10 Tbsp Fat and breadcrumbs

Directions

  1. 1

    Beat the eggs with the whisk of the hand mixer for approx. 8 minutes until creamy. Gradually add sugar and vanillin sugar. Mix hazelnuts, flour, cocoa and baking powder. Stir the flour mixture into the egg mixture and continue stirring for approx. 5 minutes. Finally stir in oil and mineral water

  2. 2

    Pour the dough into a greased box form (10 x 27.5 cm) sprinkled with breadcrumbs and bake in a preheated oven (electric range: 150 °C/ convection oven: 125 °C/ gas: stage 1) for 1 1/4-1 1/2 hours (stick test). Remove the cake, let it cool down for about 20 minutes and then turn it out of the tin. Let the cake cool down on a cake rack

  3. 3

    Coarsely chop the chocolate and coconut fat and melt in a bowl over a warm water bath. Remove the chocolate from the bain-marie and let it cool down a little. Roast the hazelnut leaves in a pan without fat, take them out and let them cool down

  4. 4

    Spread the chocolate on the cooled down cake and refrigerate for about 45 minutes. Sprinkle hazelnut flakes onto the cake after about 10 minutes

  5. 5

    waiting time approx. 2 hours

Nutrition Facts

KCAL
270 kcal
CARBS
25 g
FATS
16 g
PROTEINS
5 g

Categories & Tags

Cakes & PastriesCake

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