Yogurt Cake With Cocoa and Hazelnuts

Name: Yogurt Cake With Cocoa and Hazelnuts
Total time: 1 h 10 min
Yield: 4 servings
Ingredients: 5 eggs; salt; 1 natural yogurt; 1 cup oil; 3 cups sugar; 3 cups flour; 1 teaspoon baking powder; 1 cup cocoa powder; 1/2 cup chopped hazelnuts coarsely

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9Ingredients

1560Calories

70Minutes

Light and moist with all the flavor of a spoonful of nutella, this yogurt cake is made with cocoa powder and chopped hazelnuts. Made with no butter, this cake is a great dessert when company is coming.

Ingredients

servings:

5 eggs
salt
1 natural yogurt
1 cup oil
3 cups sugar
3 cups flour
1 teaspoon baking powder
1 cup cocoa powder
1/2 cup chopped hazelnuts (coarsely)

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Directions

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

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