This cupcake is so beautifully nutty and cocoa flavoured. It is baked in a ring mould over a low heat and can also be topped with chocolate icing if you like. Most of the ingredients are weighed into a cup with a capacity of around 200 millilitres. It is very easy to make and tastes moist and chocolaty.
4 organic eggs
1 cup raw cane sugar
60 g soft butter
1 heaped teaspoon vanilla sugar
1 cup grated hazelnuts
1 cup baking cocoa
1 cup sour or sweet cream
1 sachet cream of tartar baking powder
1 cup spelt flour, type 630
Chocolate couverture, optional
1 In a bowl, beat a cupful of raw cane sugar with 4 eggs until frothy.
2. Add the softened butter and mix.
3. Add the vanilla sugar, the cup of hazelnuts, the cup of baking cocoa, the cup of sour or sweet cream and the spelt flour together with the baking powder and mix with the sugar, butter and egg mixture.
4. Grease a wreath cake mould with butter and sprinkle with ground hazelnuts.
5. Spread the batter evenly in the tin.
6. Bake the cake at 160°C for 50 minutes. Turn out of the tin and leave to cool on a cooling rack.
7. If desired, decorate with chocolate glaze.
Instagram
Facebook