Print
Email
Add a photoServings: 1
Ingredients
- 3 c. hazelnuts, shelled
- 1 c. raw sugar
- 1 Tbsp. unsweetened cocoa pwdr
- 7 ounce unsalted butter
- 4 x Large eggs, separated
- 3/4 c. flour
Directions
- 1. Toast the hazelnuts in a 350F oven, stirring occasionally with a wooden spoon. Cold. Rub them between your hands to remove the skin.
- Chop them. Add in 1 Tbsp. of sugar and the cocoa and chop again.
- 2. Pre-heat the oven to 350F. Beat the sugar and butter for 20 min. Add in the egg yolks, still beating. Mix the flour with the hazelnuts, then fold them into the sugar mix. Beat the egg whites to stiff peaks in a separate bowl. Fold the egg whites into the sugar mix.
- 3. Place in a buttered and floured 12 inch cake pan (we used a Bunt cake pan). Bake for 1 hour at 350F.
- 4. Allow to cold before turning out.
- 5. Serve with whipped cream.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
