Today we have a quick and tasty chocolate cake for you as #recipe of the week.
Very easy to prepare in the #Varoma® and almost by itself.
Enjoy the taste!
Best regards, your #Landhaus team.
Preparation time: 1 hour, 20 minutes
Resting time: 10 minutes
Utensils: Guglhupf tin, Ø 18 cm, cling film
Ingredients for 1 cake:
- 50 g hazelnuts
- 175 g sugar
- 175 g butter, soft, in pieces
- 3 eggs, size M
- 175 g wheat flour
- 20 g cocoa powder, e.g. from Kaba
- 1 teaspoon baking powder
- 1 sachet of vanilla sugar
- 50 g milk
- 75 g chocolate drops
- 200 g semi-sweet couverture, in coarse pieces
- 1500 g water
- Fat for the mold
Preparation:
First chop the hazelnuts in the blender jug for 10 seconds/speed setting 8 and transfer to a bowl. For the dough, mix the sugar and butter in the mixing bowl for 2 minutes/speed setting 4. Add the eggs and mix in for 1 minute/speed setting 4. Add the flour, cocoa, baking powder and vanilla sugar and mix all the ingredients for 1 minute/speed setting 3. Then add the milk, chopped nuts and chocolate drops and mix in the ingredients for 2 minutes/reverse speed/speed setting 2. Grease the tin and spread the batter evenly in the tin. Cover the mold with cling film. Clean the mixing bowl thoroughly and fill it with water. Close the mixing bowl with the mixing bowl lid, but without the measuring beaker in place, and position the Varoma on the mixing bowl lid. Place the pan in the Varoma, making sure that there are enough slots to allow the steam to circulate. Close the Varoma and cook the cake in it for 70 minutes/ Varoma/ level 2. After cooking, carefully remove the tin from the Varoma and leave the cake to cool for 10 minutes. Then remove the cake from the tin with a knife and turn it out onto a cake rack to cool. Finally, chop the couverture in the cleaned and dried mixing bowl for 8 seconds/speed setting 8. Push the pieces down with the spatula and melt the couverture for 5 minutes/ 50°C/speed setting 1.
Spread evenly over the cake.
Source: MixxTipp - Publisher: Lempertz
