Favorite recipes from the Rausch team: In keeping with today's Chocolate Cake Day, we present another favorite recipe from Tim, our team leader for e-commerce. He has conjured up this flourless alternative for you because the cake is a real highlight thanks to the crunchy hazelnuts and cocoa nibs as well as its wonderfully moist consistency. Very easy to bake!
Recipe for 1 cake
Preparation time: 60 minutes
Difficulty: Easy
Utensils: springform pan(Ø 26 cm)
Ingredients:
5 eggs
200 g ground hazelnuts
75 g fine flavor cocoa nibs
250 g powdered sugar
1sachet of vanilla sugar
1pinch of salt
200 g drinking chocolate pearls Ecuador 70 %'
50 g whole hazelnuts
A little butter to grease the springform pan
Preparation:
-
Preheat the oven to 160°C (fan oven).
-
Separate 4 eggs and beat the egg whites until stiff.
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Beat the remaining egg with the egg yolks until frothy.
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In another mixing bowl, mix together the ground hazelnuts, 50 g cocoa nibs, vanilla sugar and salt.
- Mix the foamy egg yolk mixture into the dry ingredients using a mixing spoon.
- Finally, carefully fold in the beaten egg whites until the mixture is homogeneous.
- Brush the springform pan with butter and pour the batter evenly into the pan.
- Bake the cake in the middle of the oven for around 45 minutes and then leave to cool completely.
- Slowly melt the single-origin chocolate in a bain-marie and then pour evenly over the cake.
- Decorate the cake with whole hazelnuts and the remaining cocoa nibs as desired and allow the chocolate to set.
Tip:
Spread the liquid single-origin chocolate with a spoon so that the single-origin chocolate runs slightly over the edge.
