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Description
Roasted, ground hazelnuts lends a nutty background note to this chocolate cake, which uses all-purpose and potato flour in its batter. The latter ensures a surprisingly delicate result, while making the dough easier to handle. Interstingly, the starch in potatoes also attracts and retains water, therefore helping to boost the cake;s moisture content. You'll need a ring cake to bake it, though you can substitute a bundt pan for similar results.
Ingredients
US|METRIC
4 SERVINGS
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Directions
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Directions
- Preheat the oven to 180 degrees Celsius.
- Crush the hazelnuts using a food processor.
- In a bowl, beat the eggs with the sugar and a pinch of salt until light and frothy.
NutritionView More
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830Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories830Calories from Fat380 |
% DAILY VALUE |
Total Fat42g65% |
Saturated Fat5g25% |
Trans Fat1g |
Cholesterol265mg88% |
Sodium430mg18% |
Potassium550mg16% |
Protein15g |
Calories from Fat380 |
% DAILY VALUE |
Total Carbohydrate105g35% |
Dietary Fiber5g20% |
Sugars52g |
Vitamin A6% |
Vitamin C2% |
Calcium15% |
Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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