← All recipes

🍰 Crunchy Chocolate-Nut Cake

378 kcal · 30 min · 4 servings

Ingredients

• 100 g wheat flour Type 1050
• 50 g whole wheat flour
• 170 g cold butter
• 3 eggs
• 4 tbsp beet syrup
• 0.5 tsp vanilla powder
• 100 g white chocolate
• 100 g dark chocolate
• 200 g macadamia nuts

Instructions

1. 1. Mix both types of flour in a bowl.
2. 2. Quickly knead the dough using the flour, 125 grams of butter, and one tablespoon of cold water.
3. 3. Shape the dough into a ball.
4. 4. Wrap the dough ball in plastic wrap.
5. 5. Let the dough rest in the refrigerator for about two hours.
6. 6. Preheat the oven.
7. 7. Place two layers of plastic wrap on your work surface.
8. 8. Roll out the dough thinly between the layers of plastic wrap.
9. 9. Place the dough into the cake pan.
10. 10. Press a crust edge along the sides of the dough.
11. 11. Melt the remaining butter in a saucepan.
12. 12. Let the melted butter cool down.
13. 13. Whisk the eggs in a separate bowl.
14. 14. Stir the syrup into the eggs.
15. 15. Add the vanilla powder to the egg-syrup mixture.
16. 16. Stir the cooled butter into the cream.
17. 17. Pour the egg cream onto the dough base in the pan.
18. 18. Chop the chocolate into small pieces.
19. 19. Spread the chopped chocolate evenly over the cream.
20. 20. Sprinkle the nuts over the chocolate.
21. 21. Bake the cake at 200 degrees Celsius (convection 180 degrees Celsius or gas mark 3).
22. 22. Bake the cake for about 30 minutes until it is golden yellow.

Nutrition per serving

• kcal: 378
• Protein: 6 g · Fett/Fat: 31 g · Carbs: 20 g