Today we have a quick, delicious chocolate cake for you as #recipe of the week.
Easy to prepare in #Varoma® and almost all by yourself.
Enjoy it!
Kind regards, your #Landhaus team.
Preparation time: 1 hour, 20 minutes
Rest time: 10 minutes
Utensils: Bundt cake tin, Ø 18 cm, cling film
Ingredients for 1 cake:
- 50 g hazelnuts
- 175g sugar
- 175 g butter, soft, in pieces
- 3 eggs, size M
- 175g wheat flour
- 20 g cocoa powder, e.g. from Kaba
- 1 teaspoon Baking powder
- 1 packet of vanilla sugar
- 50g milk
- 75g chocolate drops
- 200 g semi-sweet couverture, in coarse pieces
- 1500g water
- Fat for the mold
Preparation:
First, chop the hazelnuts in the mixing bowl for 10 seconds/speed 8 and pour them into a bowl. To make the dough, mix the sugar and butter in the mixing bowl for 2 minutes/speed 4. Add the eggs and stir them in for 1 minute/speed 4. Add flour, cocoa, baking powder and vanilla sugar and mix all ingredients for 1 minute/speed 3. Then add milk, chopped nuts and chocolate drops and mix in the ingredients for 2 minutes/counterclockwise/speed 2. Grease the mold and distribute the dough evenly in the mold. Cover the pan with cling film. Clean the mixing bowl thoroughly and fill it with water. Close the mixing bowl with the mixing bowl lid, but without putting the measuring cup on, and position the Varoma on the mixing bowl lid. Place the mold in the Varoma, making sure there are enough slots for the steam to circulate. Close the Varoma and cook the cake in it for 70 minutes/Varoma/level 2. After cooking, carefully remove the pan from the Varoma and let the cake cool for 10 minutes. Then use a knife to remove the cake from the tin and turn it onto a wire rack to cool. Finally, chop the couverture in the cleaned and dried mixing bowl for 8 seconds/level 8. Push the pieces down with the spatula and melt the couverture for 5 minutes/50°C/level 1.
Spread it evenly over the cake.
Source: MixxTipp – Publisher: Lempertz
