John Myers
Nut Cake with Chocolate and Eggnog
The perfect nut cake with chocolate and eggnog recipe with a picture and simple step-by-step instructions.
- 200 g Flour
- 1 packet Baking powder
- 250 g Sugar white
- 250 g Soft butter
- 5 Free range eggs
- 1 packet Vanilla sugar
- 200 g Ground hazelnuts
- 200 g Whole milk chocolate shavings
- 250 Milliliters Advocaat
- In a mixing bowl, beat the eggs, sugar and vanilla sugar until frothy. Add the softened butter and stir everything well. Mix the flour with the baking powder, add and stir in.
- Stir in the ground hazelnuts. Add the chocolate shavings and stir in as well. Finally stir in the egg liqueur. Pour the dough into the prepared springform pan and smooth it out.
- Place the cake in the (fan-assisted) oven preheated to 180 degrees and bake for about 60 – 65 minutes. (Chopsticks sample) Take out of the oven after baking, let cool down for 20 minutes, remove the springform pan and let it cool down. If you want, you can coat the nut cake with couverture or sprinkle with powdered sugar before serving.
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