Quick Chocolate Nut Cake

5 from 4 votes

A deliciously moist chocolate nut cake with hazelnuts that is quick and easy to make.

Course Dessert

Cuisine German

Prep Time 10

Cook Time 50

Total Time 1

Servings slices

Calories 493kcal

lemon juice or vinegar to wipe the bowl
6 egg whites from medium sized eggs, at room temperature
1 pinch salt
1 cups butter 8 oz
1 ½ cups sugar 10 oz
6 egg yolks from medium-sized eggs, at room temperature
1 tablespoon milk at room temperature
5 oz baking semi dark chocolate 5 oz
1 ½ cups flour 6.3 oz, Germany Type 405, UK Plain Flour, USA Cake or Pastry Flour
2 teaspoon baking powder
2 cups ground hazelnuts 7 oz can be substituted with ground almonds.

Preheat oven to 356°F (180°C). Grease a 9 inch bundt pan or 8-inch round cake pan thoroughly with butter, then dust with flour, tapping out excess.
Clean your mixing bowl with lemon juice or vinegar to remove any grease. Add egg whites and salt, then whip with an electric mixer until stiff, glossy peaks form (3-4 minutes). Refrigerate until needed.
6 egg whites, lemon juice or vinegar
In a large bowl, cream together room-temperature butter and sugar until light and fluffy. Beat in egg yolks one at a time, then add milk.
1 pinch salt
In a separate bowl whisk the butter, sugar, egg yolks and milk until creamy.
1 cups butter, 1 ½ cups sugar , 1 tablespoon milk, 6 egg yolks
Create a double boiler by placing a heatproof bowl over simmering water. Melt chopped chocolate, stirring occasionally until smooth. Remove from heat and let cool slightly.
5 oz baking semi dark chocolate
Pour batter into prepared pan and bake for 45-50 minutes, until a toothpick inserted in center comes out with just a few moist crumbs.
1 ½ cups flour, 2 teaspoon baking powder, 2 cups ground hazelnuts
Cool completely in pan before turning out. Dust with powdered sugar or drizzle with melted chocolate.