Million-Nuts-Cake in chocolate abundance

Shirley Vincent
very easy
3.8 40
90 mins
210 mins


Servings: 12
  • 1 tsp + some neutral vegetable oil
  • 200 g Raspberries (TK)
  • 300 g Flour
  • 200 g ground hazelnuts
  • 1 Organic Orange
  • 200 g Sugar
  • 1 pck. Vanilla sugar
  • 1 pck. Baking Powder
  • 300 ml Almond Drink
  • 150 g Dark chocolate coating
  • 1 TABLESPOON sugar pearls
  • baking paper


  1. 1

    Preheat oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Oil a box mould (approx. 11 x 25 cm; 1 3⁄4 l capacity). Place a strip of baking paper (approx. 20 x 40 cm) in the baking tin so that the narrow sides remain free. Let the raspberries thaw, except for about 10 pieces for the decoration.

  2. 2

    Quickly mix flour, hazelnuts, orange peel, sugar, vanilla sugar, baking powder and almond drink with the whisk of the mixer until smooth. Put about half of the dough into the form. Spread the defrosted berries on top. Add the rest of the dough.

  3. 3

    Bake in a hot oven for about 1 1⁄4 hours. Take the cake out of the oven, place it on a cake rack and let it cool in the oven for about 30 minutes. Carefully lift out of the tin and let it cool down.

  4. 4

    Coarsely chop the couverture and melt in a hot water bath with 1 tsp. oil. Let it cool down for about 10 minutes and pour over the cake. Just before the icing sets, sprinkle sugar beads over it. Decorate with frozen berries for serving.

Nutrition Facts

410 kcal
48 g
20 g
6 g