John Myers
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Chocolate Nut Cake with Strawberries
The perfect chocolate nut cake with strawberries recipe with a picture and simple step-by-step instructions.
For decoration:
- 125 g Powdered sugar
- 125 g Sifted flour
- 4 Free range eggs
- 1 packet Vanilla sugar
- 1 packet Baking powder
- 100 g Hazelnuts
- 100 g Whole milk couverture
- 200 g Fresh strawberries
- 100 g Whole milk couverture
Additionally:
- 1 small Springform pan 20cm
- Baking paper to line the mold
- Mix the flour and baking powder together and sift … Melt 100g couverture in a water bath (about 30-35 ° C) ….. grind the hazelnuts with a mulinette …
- Mix the butter, eggs, powdered sugar and vanilla sugar in a food processor or hand mixer until foamy … then stir in the flour-baking powder mixture and the hazelnuts … if it is a smooth dough, stir in the melted couverture.
- Preheat the oven to 180 ° C … Line the springform pan with baking paper … fill in the dough, smooth it out and bake on the middle rack for 60 minutes … do a wooden stick test … no more dough sticks then remove the cake .. Let cool down a bit and then take out of the mold and let cool down completely for approx. 1 hour.
- In the meantime, the strawberries are washed, patted dry, cut in half and placed on baking paper with the cut side facing down … melt another 100g couverture … put some liquid chocolate in a freezer bag … cut off a small corner and use it decorate the strawberries … let the chocolate set on the strawberries …
- Now generously pour the rest of the couverture over the cooled cake …. while doing so, let the chocolate drain off the edges …. Now decorate with the chocolate strawberries … a delicious afternoon coffee cake is ready … Enjoy it for you …
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