Chocolate and hazelnut cake, flour free
DIFFICULTY
Easy
SERVINGS
10
Pers.
COOKING TIME
Prep.15min
|
Tot. 45min
INGREDIENTS
I COOK FOR
-
+
220,00
g
CAILLER DESSERT Dark 80%
150,00
ml
Plant milk (ex. almond milk) or cow's milk
6,00
Eggs
150,00
g
Coconut sugar or granulated sugar
100,00
g
Ground hazelnuts
1,00
pinch
salt
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Cailler Dessert
INSTRUCTIONS
1 Preheat the oven to 170 °C.
2 Melt the chocolate with the milk in a bain-marie.
3 In a bowl, beat the eggs with the sugar until frothy.
4 Add the melted chocolate and beat again.
5 Fold in the ground hazelnuts and salt and stir.
6 Pour the cake batter into a 22 cm diameter springform pan lined with baking paper.
7 Bake in the middle of the oven for 30-35 minutes.
2 Melt the chocolate with the milk in a bain-marie.
3 In a bowl, beat the eggs with the sugar until frothy.
4 Add the melted chocolate and beat again.
5 Fold in the ground hazelnuts and salt and stir.
6 Pour the cake batter into a 22 cm diameter springform pan lined with baking paper.
7 Bake in the middle of the oven for 30-35 minutes.
