Ingredients:
- 300g Butter (room temperature)
- 100g Sugar
- 1 pinch Salt
- 6 Eggs
- 200g Caotina Original Powder
- 450g White Flour
- 1 packet Baking Powder
- 300ml Whole Milk (butter for the tin)
For the Glaze:
- 4 tbsp Caotina Creme Chocolat
- 20 - 50g Hazelnuts
Preparation
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Preheat the oven to 180 °C top and bottom heat. Line the bottom of the tin (approx. 25cm heart baking pan) with baking paper and grease the edges with a little butter.
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Beat the butter with the sugar and salt until fluffy. Stir in one egg at a time.
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Mix 200 g of Caotina Original powder, flour and baking powder and add to the mixture. Finally, stir in the milk.
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Pour the dough into the prepared pan and bake in the lower half of the oven for 50-55 minutes. Test with a chopstick. If nothing sticks to the skewer anymore, the cake can be taken out of the oven and cooled down on a wire rack. Then remove the cake from the tin.
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For the glaze, heat 4 tablespoons of Caotina Crème Chocolat in a pan only slightly. Stir the cream well until it shines nicely. Then spread the cream evenly over the cake with a spatula. Roughly chop the hazelnuts and sprinkle over the cake.
By the way: The chocolate cake also turns out wonderfully in a cake instead of heart baking pan. For a cake pan, simply halve the amount of ingredients and reduce the baking time by about 5 minutes.