Swiss chocolate hazelnut cake

Yield: 1 Servings

Measure Ingredient
10 tablespoons Margerine
¾ cup Sugar
4 \N Eggs
100 grams Bittersweet chocolate - melted and cooled
¾ cup Flour
1 pack Chocolate pudding (I use any of the Israeli brands)
2 teaspoons Baking powder
100 grams Roasted and finely ground hazelnuts

Beat the margerine and the sugar. Add the eggs one at a time. Add the melted chocolate, and then the remaining ingredients. Pour into 2 loaf pans (It won't pour exactly, as it will be quite thick). Bake at 350 degrees for about 55 minutes. Test for doneness.

Posted to JEWISH-FOOD digest V96 #83 Date: Sun, 24 Nov 1996 09:29:03 GT+0300 From: "Ellen Spitzer" <ellens@...>

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