Super Light Chocolate Hazelnut CakeOn dine chez Nanou
100 grams milk chocolate
80 milliliters milk (if possible, use almond or soy milk)
2 eggs (separated)
1 tablespoon hazelnuts (puree)
1 tablespoon flour (leveled)
3 teaspoons marmalade
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1Preheat the oven to 160 degrees Celsius.
2Break the chocolate up into pieces and add them to a saucepan with the milk. Melt over very low heat. Off the heat, add the egg yolks, hazelnut puree, flour, and marmalade. Mix.
3Whisk the egg whites until stiff peaks form and gently fold them into the batter.
4Pour the crushed hazelnuts into an octagonal, 18-centimeter-wide silicone cake pan. Pour the batter oven the hazelnuts and sprinkle with more hazelnuts. Bake for about 18 minutes.
5Let it cool and then refrigerate. Serve well-chilled.