John Myers
Choco Nut Cake
The perfect choco nut cake recipe with a picture and simple step-by-step instructions.
- 250 g Semolina (whole grain, spelled, wheat)
- 250 g Nuts of your choice, also a mix if you like
- 250 g Sugar brown
- 0,5 Pck. Baking powder
- 1 pinch Salt
- 500 ml Milk
- 1 blackboard Dark chocolate (possibly vegan)
- 0,5 tube Taste of rum
- Icing sugar for dusting or for a glaze (for vegans)
- 250 g Whole milk couverture
- 60 g Chopped hazelnuts
- Preheat the oven to 200 °. Baking pan – grease box, cake or bundt cake form) and sprinkle with semolina.
- Melt the chocolate over a water bath, let it cool slightly, but don’t let it set. Grind the nuts finely.
- Put the semolina, nuts, sugar, salt and baking powder in a bowl and mix well. Pour in milk and mix with the dry ingredients. Finally, fold in the aroma and the liquid chocolate and pour the very liquid batter into the mold.
- Bake on the middle rack for 60 minutes. Make a wooden stick sample. The dough must no longer adhere when it is pulled out. Make sure to leave the cake in the pan to cool and only turn it out when it’s cold. (it breaks easily when warm)
- For vegan consumption, dust the inverted cake with powdered sugar or mix a topping with a little rum flavor. If you like, you can also add chopped hazelnuts to give it a structure.
- For non-vegan consumption, melt the couverture over the water bath, stir in the chopped hazelnuts and brush the cake all around.
- Man shouldn’t believe it, but it’s a super juicy cake that doesn’t show the missing ingredients. It is made super quick and fits on every coffee table. If you are not afraid of Hüftgold, you can go with an amaretto cream (amaretto soy cream).
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