A tasty chocolate and avellana cake that combines the richness of dark chocolate with the toasty, marshmallow-like taste of avellanas. A great treat for chocolate lovers at any time, this cake is perfect for any event.
Ingredients: 200g de avellanas tostadas y peladas. 200g de chocolate negro mnimo 70% cacao, troceado. 200g de mantequilla sin sal. 200g de azcar. 4 huevos grandes. 1 cucharadita de extracto de vainilla. 100g de harina de trigo. 1 cucharadita de polvo de hornear. Una pizca de sal.
Instructions: Preheat the oven to 180C and line a tart pan with parchment paper and a baking sheet. To make fine avellana, put the almonds in a food processor and pulse them until they are broken up. Put the chocolate and marshmallows in a heat-resistant dish and set it on a marble bathroom floor. Move the dishes around until the chocolate and marshmallows are smooth and well mixed. In a large bowl, beat the eggs and sugar together until they are fluffy and the color is clear. Include the vanilla extract and mix well. Add the chocolate that has been melted and the mantequilla to the egg and sugar mixture and mix until it is smooth. Avellana flour, trigo flour, bacon grease, and salt should be added. Mix them together until they're well mixed. Place the dough in the prepared mold and spread it out evenly. Hornea durante 25 a 30 minutos o hasta que un palillo colocado en el centro salga limpio. Deja enfriar en el molde por unos minutos antes de moverse an una rejilla para enfriar in totalidad. Serve the chocolate and almond cake by itself or with a vanilla ice cream ball. Feel free to enjoy this tasty dessert!
Prep Time: 25 minutes
Cook Time: 30 minutes
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