Chocolate, walnut and hazelnut loaf cake

Name: Chocolate, walnut and hazelnut loaf cake
Ingredients: 250 g dark chocolate; 150 g butter; 150 g icing sugar; 1 sachet vanilla sugar (8 g); 3 tablespoons flour; 3 eggs; 1 pinch salt; 50 g walnuts; 50 g hazelnuts; 1 tablespoon oil; 1 tablespoon flour

Dessert - Chocolate, walnut and hazelnut loaf cake by Axenia K. - Recipia

I melt the chocolate with the butter over low heat, stirring; the chocolate, walnut and hazelnut loaf cake spends just 15 minutes in the oven. The crumb stays soft and dense, with large pieces of walnut and hazelnut, and the dark chocolate flavor isn't lost under the icing sugar. I use dark chocolate with about 60% cocoa. Preparation: 12 minutes. Cooking: 18 minutes. Total time: 30 minutes. Servings: 8. About 520 kcal and 7 g protein per serving.

Ingredients

250 g dark chocolate
150 g butter
150 g icing sugar
1 sachet vanilla sugar (8 g)
3 tablespoons flour
3 eggs
1 pinch salt
50 g walnuts
50 g hazelnuts
1 tablespoon oil
1 tablespoon flour

Preparation

1. Grease the pan with 1 tablespoon oil and dust with 1 tablespoon flour. 2. Break the chocolate into pieces and put it in a saucepan with the butter. Melt over low heat, stirring for 3 minutes, until the mixture is smooth. 3. Take the saucepan off the heat. Add the icing sugar and vanilla sugar, then stir well. 4. Stir in 3 tablespoons flour. Beat the eggs with a pinch of salt and add them to the mixture. 5. Roughly chop the walnuts and hazelnuts, then fold them into the batter. 6. Pour the mixture into the pan and bake at 180°C for 15 minutes, until the edges are set.

Notes

Cut it once it has cooled and serve it with a black coffee. Choose plain dark chocolate, without a filling; chocolate with a cream filling melts differently and makes the mixture sweeter. A square pan about 20 × 20 cm keeps the batter at a suitable depth for the short baking time. In a smaller pan, the layer will be taller and the middle may stay softer. Taste the walnuts before chopping them; rancid ones smell like old oil and affect the whole cake. Hazelnuts that are already roasted don't need heating again. Keep the cake covered at room temperature for up to 2 days, or in the fridge for up to 3 days. For a gluten-free version, replace the 3 tablespoons flour with 3 tablespoons gluten-free cake mix. The standard version contains gluten, walnuts and hazelnuts, dairy and eggs.