Chocolate hazelnut cake with pineapple
easy
75 mins
75 mins
Ingredients
- 100 g Hazelnut kernels
- 200 g ground hazelnuts
- 150 g Dark chocolate
- 250 g Butter or margarine
- 200 g Sugar
- 1 package Vanillin sugar
- 1 teaspoonful of ground ginger
- 1 pinch Salt
- 6 Eggs (size M)
- 80 g Whipped cream
- 300 g Flour
- 1 package Baking Powder
- 7-10 Tbsp Grease
- 225 g Icing sugar
- 5-6 Tbsp Lemon juice
- 125 g candied pineapple chunks
- 20-30 g Pistachio kernels
- 40 g Hazelnuts
Directions
- 1
Coarsely chop the hazelnuts and brown them slightly in a pan without fat while turning. Add the ground nuts and brown. Pour onto a plate and allow to cool. In the meantime, roughly chop the chocolate. Put the fat, sugar, vanilla sugar, ginger and salt in a mixing bowl and whisk until foamy. Gradually stir in the eggs.
- 2
Mix flour and baking powder and stir into the fat egg mass together with the cream. Fold in browned hazelnuts and chocolate. Grease a baking tray (32 x 38 cm). Spread the chocolate-nut dough on it. Bake in the preheated oven (electric cooker: 175 °C/ gas: level 2) for about 25 minutes. In the meantime cut the pineapple into smaller pieces. Slice the hazelnuts and pistachios in a universal kitchen machine (alternatively buy sliced hazelnuts and chop the pistachios). Place the cake on a cake rack. Mix icing sugar with lemon juice to a spreadable glaze. Spread the warm cake with it. Sprinkle pineapple, pistachio and hazelnut leaves immediately onto the still moist icing.
- 3
In the meantime cut the pineapple into smaller pieces. Slice the hazelnuts and pistachios in a universal kitchen machine (alternatively buy sliced hazelnuts and chop the pistachios). Place the cake on a cake rack. Mix icing sugar with lemon juice to a spreadable glaze. Spread the warm cake with it. Sprinkle pineapple, pistachio and hazelnut leaves immediately onto the still moist icing. Let it dry. Results in approx. 20 pieces
Nutrition Facts
450 kcal
43 g
27 g
7 g