Zutaten für Chocolate And Hazelnut Brownie Cake
- Dark Chocolate
- Toasted Hazelnuts
- 1 cup (2 sticks) unsalted butter, softened
- 3 large eggs
- Granulated Sugar
- Plain Flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- Whipping Cream
- Nuts
- ¾ cup unsweetened cocoa powder
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Zubereitung von Chocolate And Hazelnut Brownie Cake
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- In a large bowl, cream together the butter and sugars until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in the chopped hazelnuts and chocolate chips.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- While the cakes are cooling, whip the heavy cream with powdered sugar until stiff peaks form.
- Once the cakes are completely cool, spread a generous layer of whipped cream between the two layers and on top of the cake.
- Garnish with extra chopped hazelnuts, if desired.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
116g
Fat
95g
Carbs
13g
