Yogurt Cake With Cocoa and Hazelnuts

Directions

1. Preheat the oven to 180 degrees Celsius.
2. Grease a bundt cake pan with margarine, and powder with flour. Set aside.
3. Separate the eggs yolks from the whites. Set aside the yolks, and whip the whites stiff with a pinch of fine salt. Set aside.
4. In a bowl, add yogurt and oil. Wash and dry the measuring cup, and use to add the remaining ingredients.
5. Add the sugar, and mix well with an electric mixer, or a whisk.
6. Add the egg yolks, and beat again.
7. Add the flour, baking powder, and cocoa. Stir to a uniform mass.
8. Finally 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. Place the dough in the baking pan, and bake for 40 to 50 minutes. Check for doneness, remove from the oven, and unmold.