John Myers
Contents
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Ingredients
- 150 g Butter or margarine
- 140 g Brown sugar
- 1 pinch Salt
- 80 ml Cooled coffee
- 3 Pc. Eggs
- 300 g Flour
- 2 tsp Baking powder
- 3 tbsp Milk
- 110 g Hazelnuts
- 100 g Nougat
- 150 g Chocolate couverture
- 25 g Chocolate Mocca Beans
Instructions
- Mix the butter, sugar and salt with the hand mixer for a few minutes on the highest setting until creamy. Stir in eggs one at a time. Add coffee and whisk everything together vigorously.
- Mix the flour and baking powder, sieve on the dough and fold in loosely with the milk. Roughly chop the hazelnuts and toast them in a pan without fat until they start to smell. Mix 80 g of it into the batter. Set aside the rest of the nuts.
- Melt the nougat in a water bath over low heat. Grease and flour a loaf pan. Fill the cake batter into the mold. Spread the melted nougat lengthways on top. Run a fork through the dough in a spiral to create a marble pattern.
- Bake in the preheated oven at 180 degrees (or fan oven 160 degrees) on the middle rack for about 60 minutes. Then take it out of the oven, let it cool down in the mold and then carefully tip it out of the mold and let it cool down.
- Melt the couverture in a water bath and brush the cake with it all around. Sprinkle with the remaining roasted nuts and the chocolate mocca beans
Nutrition
Serving: 100gCalories: 384kcalCarbohydrates: 58.8gProtein: 7.8gFat: 12.9g
