Ingredients
200 grams Brown sugar
3 pieces Eggs
90 grams Almond flour
10 grams Baking powder
140 grams All-purpose flour
100 grams Dark chocolate
50 grams Hazelnut paste
100 grams Plain yogurt
80 grams Unsalted softened butter
20 grams Cocoa powder
20 grams Nuts for decoration
50 grams Dark chocolate for decoration
Preparation
Preheat the oven to 320°F. Prepare a Bundt pan (walls are covered with cold butter, dusted with flour and excess flour is poured out).
Combine 3 large eggs with sugar (200 g) in a mixer bowl. Whisk about 10 - 15 minutes at the maximum speed. The mass of beaten eggs should be very lush, strong and increase in volume.
Meanwhile, mix the dry ingredients in a medium bowl: almond flour (90 g), flour (140 g), baking powder (10 g), cocoa powder (20 g).
Melt the dark chocolate (100 g).
Add softened butter (80 g) and Hazelnut paste (50 g) into melted chocolate. Mix and set aside.
When the mass with the eggs and sugar has reached the desired consistency, turn off the mixer. Further we mix only with a silicone scapula. Add half dry ingredients. Stir gently.
Add yogurt (100 g).
Then add the second part of the dry ingredients.
At the end, gently enter a slightly cooled chocolate mass. The dough should become smoothie.
Transfer the dough to the Bundt pan. Bake until a cake tester or toothpick inserted in the center comes out clean. The bake will vary from 50 to 70 minutes. When the cake is ready, take it out of the oven and, leaving it in the form, cover it with a towel until it cools down completely.
Cover the cold cake with melted chocolate and nuts.
Bon Appetit !!!
