What is the value of sin 175

Worth a sin: chocolate hazelnut cake

As a chocolate alcoholic, you have a problem with most chocolate cakes: Somehow they don't taste really intensely like chocolate. This will be due to the fact that chocolate loses a large part of its liquid flavor in the oven. For the countermeasure that is often used, the chocolate couverture, unfortunately, "good is the opposite of well-meant". For chocolate alcoholics, couverture is at best a baking ingredient and never a substitute for his favorite drug. How good that it is Ainsley Harriott and his practical cookbook just five gives.

I recently found the perfect chocolate cake recipe there. You can argue about the right companion for chocolate, from cream to chilli and rum grapes to red wine, everything is possible. For me nuts are the only true congenial counterpart to chocolate when baking. They are also the only ingredient I will put up with in chocolate bars. And best of all: Ainsley Harriott manages to get by with five ingredients that can be found in any reasonably well-stocked household. So if the Sunday cake has not yet been set: Here is a serious candidate to make yourself!

What makes this cake perfect for me is the wonderful balance between the light bitter substances from the chocolate and the nuts with the clear caramel sweetness of the brown sugar. In addition, if you take it out of the oven in good time, the cake is still slightly damp and therefore has exactly the "palatability" that a good chocolate cake should have.


You need 175 grams of each of the following ingredients:

  • butter
  • roasted hazelnuts, ground
  • Dark chocolate
  • Brown sugar

Add six eggs and you're good to go.


Preheat the oven to 180 ° C. Grease a flat springform pan (if you want to serve the cake in brownie format, a square one is also possible) on the sides and line the base with baking paper. Melt the chocolate in a metal bowl over a saucepan of boiling water while stirring. Mix half of the sugar with the butter until creamy. First fold in the egg yolks and then the cooled, melted chocolate. Beat the egg whites with the rest of the sugar into a meringue. Carefully fold in the ground nuts and chocolate mixture. Fill into the springform pan and bake for 40 minutes (not too long! Toothpick test!). Let cool in the tin, cut into pieces and serve.

Fits to ...

A cup of white coffee or, if you want it with percentages, maybe a sweet sherry. There are also said to be people who drink Islay single malt with it ...