Miele H6461 - Chocolate Hazelnut Cake

Chocolate hazelnut cake
This cake is best chilled for 12 hours before serving
Ingredients
250 g ground hazelnuts
200 g butter
250 g dark chocolate
190 g sugar
3 tbsp Espresso
1 tsp vanilla essence
6 eggs
Fresh berries
Method
Melt the butter and dark chocolate
together. Then add the sugar, espresso
and vanilla essence and leave to cool
down.
Separate the eggs. Mix the yolks into
the chocolate mix. Beat the egg whites
to stiff peaks and carefully fold into the
mixture.
Pour the mixture into a greased and
lined springform tin (C 26 cm) or into
24 small greased ramekins (100 ml)
and bake.
Serve with fresh berries.
Chill for 12 hours before serving.
Recommended settings for
springform tin
H 6x0x H 6x6x H 6x9x
Oven function c
Programme Cakes \ Chocolate hazelnut
cake \ One large
Shelf level See display
Programme
duration
approx. 55
Recommended settings for ramekins
H 6x0x H 6x6x H 6x9x
Oven function c
Programme Cakes \ Chocolate hazelnut
cake \ Several small
Shelf level See display
Programme
duration
approx. 40
Alternative settings
H 6x0x H 6x6x H 6x9x
Oven function U
Temperature 150
Heating-up phase Normal
Shelf level 1 2 1
Duration Springform tin: approx. 55
Ramekins: approx. 45
Tips
For 12 ramekins reduce the quantity by
half. The baking duration remains the
same as for 24 ramekins.
Baking
61