Chocolate cake with nuts

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Ingredients:

150 gr hover for conversion butter or margarine

grated peel of 1 orange

175 gr hover for conversion sugar

3 eggs

100 gr hover for conversion cornstarch

2 teaspoons baking powder

250 gr hover for conversion ground hazelnuts

100 gr hover for conversion butter or margarine

225 gr hover for conversion icing sugar

50 gr hover for conversion cocoa

1/2 teaspoon powder coffee

12 hazelnuts

extra:

oven

 

Preparation:

© Janneke's Recipe pages - recipe cookies, pie and pastry making
Preheat the oven to 175°C/350°F (fan oven 160°C/310°F).
Beat the butter creamy and add alternately sugar, orange grater and eggs. Mix cornstarch and baking powder and sift over the butter. Fold carefully in with a wooden spoon and add bit by bit the ground hazelnuts.
Grease a baking pan, sprinkle with breadcrumbs and spoon the batter in.
Bake the cake 45 minutes and let cool on a wire rack.
Beat for the glaze the butter creamy and add alternately icing sugar and cocoa. Dissolve the powder coffee in 1-2 tablespoons hot water and mix with the glaze.
Spread the cake with glaze and divide the hazelnuts so every piece will get a nut when the cake is cut.
 

 

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