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58 Chocolate hazelnut cake Serves 16 | Preparation time: 75 minutes + 12 hours for chilling Ingredients For the dough: 200 g butter 250 g dark chocolate 250 g hazelnuts, ground 160 g caster sugar 1½ tbsp. espresso 1 tsp. bourbon vanilla essence 6 medium eggs For the cake tin: 1 tbsp. butter Accessories: Springform cake tin, Ø 26 cm or 24 small ramekins (100 ml each) Baking paper Rack Preparation Melt the butter and chocolate. Add the hazelnuts, sugar, espresso and bourbon vanilla essence. Leave to cool. Separate the egg whites from the yolks. Fold the egg yolks into the butter and chocolate mixture. Whisk the egg whites until stiff and fold into the mixture. Start the Automatic programme or pre-heat the oven. Grease the springform tin and line with baking paper or grease the ramekins. Pour the mixture into the springform tin or into the ramekins. Place on the rack in the oven and bake. Chill for 12 hours before serving. Settings Automatic programme Cakes | Chocolate hazelnut cake | One large / Several small Programme duration One large: 55 minutes Programme duration Several small: 40 [28] (40) minutes Manual One large Oven functions: Fan Plus Temperature: 150 °C Booster: On Pre-heat: On Crisp function: Off Duration: 55 minutes Shelf level: 2 [1] (1) Several small Oven functions: Fan Plus Temperature: 150 °C Booster: On Pre-heat: On Crisp function: Off Duration: 40 [28] (40) minutes Shelf level: 2 [1] (2) Ebene: 2 [1] (2) Useful tip Serve with fresh berries. For 12 ramekins, reduce the quantity by half. The cooking duration stays the same.