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Lisa W
Chocolate cake with caramelized hazelnuts
Chocolate cake surrounded by chocolate and sprinkled with roasted, caramelised hazelnuts.
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Ingredients
Directions
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Preheat the oven to 170 ºC.
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Grease the spring form with butter.
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Put the almonds in the food processor and grind.
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Melt the butter on low heat in a saucepan.
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Finely chop the chocolate.
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Remove the pan from the heat and add the chocolate. Stir through, let alone so that the chocolate melts.
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Meanwhile, spread the hazelnuts over a baking sheet and roast them for approx. 12 minutes in the oven. Spoon halfway.
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Take out of the oven and put them on a plate. Leave the oven on.
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Split the eggs, put the proteins in a fat-free bowl and store the yolks. Beat the egg white until it shines and forms peaks.
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Beat the egg yolks with the caster sugar with a mixer in 10 minutes to an airy mixture.
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Fold the chocolate mixture and the almonds through the egg yolk mixture. Then spread the protein in parts.
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Spoon the batter into the spring form and bake for about 30 minutes in the middle of the oven.
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Remove from the oven and allow to cool to room temperature in 1 hour on a rack.
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Meanwhile, put the sugar with the water in a thick-bottomed pan.
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Bring to a boil over medium heat. Cook on a low heat for 3 minutes. without stirring. Add the hazelnuts.
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Stir with a wooden spoon until the caramel becomes hard. This takes about 15 minutes. Pour into a baking sheet covered with parchment paper and allow to cool.
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Remove the spring form and brush the top and side of the cake with Nutella.
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Garnish with the caramelised hazelnuts.
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Nutrition
745Calories
Sodium4% DV90mg
Fat80% DV52g
Protein26% DV13g
Carbs19% DV56g
Fiber4% DV1g
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