Chocolate Hazelnut Cake with Peanut Butter Frosting

 

This a cake for chocolate and nuts lovers! The cake is baked without flour, instead the recipe calls for hazelnut flour, then you add lots of dark high quality chocolate and top it with a peanut butter frosting and mixed nuts. Yum Yum!!

 

 

 

 

Chocolate Hazelnut Cake with Peanut Butter Frosting
300 gram hazelnuts, mixed to fine powder
200 gram 70% dark chocolate, finely grated
100 gram 70% dark chocolate, chopped
1 tbsp cocoa powder, unsweetened
200 gram soft butter
1 dl sugar (100 ml)
6 egg yolks
6 egg whites

Peanut Butter Frosting
1/2 dl soft peanut butter (50 ml)
2 1/2 dl confectioners sugar (250 ml)
4 tbsp cocoa powder, unsweetened
1 tsp vanilla sugar
100 gram cream cheese
1 tbsp cold coffee
mixed nuts for topping


Pre-heat oven at 175 degrees C.

Place hazelnut flour, 200 grams finely grated chocolate, cocoa, soft butter and sugar in a bowl and mix until creamy. Add egg yolks and mix again.

Place egg whites in a dry and clean bowl and mix until you have a stiff foam. Add a little bit of the foam at a time to the chocolate batter, combine carefully, repeat until all foam is added to the chocolate batter.

Spread the chocolate mixture into a buttered, 24 cm spring-form. Place the chopped chocolate pieces into the cake.

bake in the middle of the oven for about 30-35 minutes or until a tooth pick comes out clean. However some of the chocolate pieces may stick on the pick even though the cake is ready.

Peanut Butter Frosting
Place all ingredients in a bowl and combine. Spread the frosting on top of the cake, once it has cooled down. Sprinkle mixed nuts on top.


ENJOY!