in Recipes

Ant cake

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Ingredients for 1 servings:

  • 200 g sugar
  • 200 g hazelnuts
  • 3 tbsp cocoa powder
  • 2 tbsp water
  • 2 tbsp cornstarch
  • 5 eggs
  • 1 tsp baking powder
  • 500 ml cream

Instructions

Working time approx. 25 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 25 minutes

Whisk the sugar, egg yolks, and water until frothy. Add the cocoa, cornstarch, baking powder, and ground hazelnuts and stir in. Then fold in the stiffly beaten egg whites. Bake for 30-40 minutes at 200 degrees Celsius. Use a small springform pan. Let cool, scoop out the center (leaving the bottom and sides intact), whip the cream until stiff peaks form, break up the scooped batter, and fold it into the whipped cream. Sprinkle with chocolate shavings. Let the cake chill completely in the refrigerator.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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