Yogurt Cake With Cocoa and Hazelnuts

Directions

1. 1Preheat the oven to 180 degrees Celsius.
2. 2Grease a bundt cake pan with margarine, and powder with flour. Set aside.
3. 3Separate the eggs yolks from the whites. Set aside the yolks, and whip the whites stiff with a pinch of fine salt. Set aside.
4. 4In a bowl, add yogurt and oil. Wash and dry the measuring cup, and use to add the remaining ingredients.
5. 5Add the sugar, and mix well with an electric mixer, or a whisk.
6. 6Add the egg yolks, and beat again.
7. 7Add the flour, baking powder, and cocoa. Stir to a uniform mass.
8. 8Finally add the egg whites, one at a time, without beating. Mix with spoon, gently with circular movements from the bottom up. When the egg whites are nearly mixed in, add the hazelnuts, and finish the process.
9. 9Place the dough in the baking pan, and bake for 40 to 50 minutes. Check for doneness, remove from the oven, and unmold.