Prosecco cocoa cake
Sometimes fruity, sometimes hearty, sometimes light, our blog has the right #recipe for every taste. Appetizers, snacks, finger food, what will it be this time? Today we have brought you something - figuratively speaking - bubbly: a Prosecco cocoa cake from the #Thermomix®.
Bon appétit from the #Landhaus team.
INGREDIENTS:
- 5 eggs
- 1 sachet vanilla sugar
- 250-270 g sugar depending on sweet taste
- 210 g sunflower oil
- 210 g hazelnuts
- 1 tin of Prosecco
- 50 g cocoa
- 250 g flour
- 1 sachet baking powder
Frosting
- 1 pck glaze hazelnut or powdered sugar
APPLICATION:
Place the eggs, vanilla sugar, sugar and oil in the mixing bowl and mix for 1 min/speed setting 5 until frothy. Add the hazelnuts and chop for a further 20 seconds/speed setting 8-9.
Add the Prosecco, cocoa, flour and baking powder and mix again for 20 seconds/speed setting 5. Pour the batter into a greased tin and bake for approx. 30 min./180° C/upper/lower heat.
Once cool, brush with the glaze.
