Chocolate-nut cake

Name: Chocolate-nut cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 7-10 Tbsp Fat and breadcrumbs; 200 g Walnut kernels; 80 g Dark chocolate; 4 Eggs (Gr. M); 100 g soft butter/margarine; 200 g Sugar; 300 g Flour; 1 package Baking Powder; 1/4 l advocaat, 5 tablespoons milk; 2 (100 g each) Bag of hazelnut cake glaze; 50 g Almond and hazelnut kernels

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

7-10 Tbsp Fat and breadcrumbs
200 g Walnut kernels
80 g Dark chocolate
4 Eggs (Gr. M)
100 g soft butter/margarine
200 g Sugar
300 g Flour
1 package Baking Powder
1/4 l advocaat, 5 tablespoons milk
2 (100 g each) Bag of hazelnut cake glaze
50 g Almond and hazelnut kernels

Directions

1
Grease a springform pan (26 cm Ø) and sprinkle with breadcrumbs. Coarsely chop the walnuts. Grate chocolate on a household grater. Separate the eggs. Mix fat and sugar until creamy. Stir in egg yolks one after the other. Mix flour and baking powder. Alternately stir egg liqueur and milk into the dough. Fold in chocolate and 3/4 of the walnuts. Beat the egg white until stiff and fold in
2
Paint into the mould. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 45 minutes. Let them cool down
3
Place both bags of cake glaze in hot water for about 10 minutes. Coarsely chop almonds and hazelnuts. Cover the cake with the icing and sprinkle with almonds, hazelnuts and the rest of the walnuts. Leave to dry. Whipped cream with egg liqueur