Chocolate meets delicious hazelnut, pairing well with your morning breakfast. The chocolate flavor bringing it all together, there's no resisting a piece of this delicious Hazelnut Coffee Cake!
3 cups Hazelnuts, shelled
1 cup Raw sugar
1 Tb Unsweetened cocoa powder
7 oz. Unsalted butter
4 Eggs, separated
3/4 cup Flour
Oven Temp ~ 350°
Baking Time ~
Pan Type ~ Bundt pan
Toast the hazelnuts in oven, stirring occasionally with a
wooden spoon. Cool. Rub them between your hands to remove the skin. Chop the hazelnuts.
Add 1 tablespoon of sugar and the cocoa, chop again.
Beat the sugar and butter for 20 minutes. Add the egg yolks, still beating. Mix the flour with the hazelnuts, then fold them into the sugar mixture. In a separate bowl beat the egg whites until stiff peaks form. Fold the egg whites into the sugar mixture.
Place hazelnut cake batter into prepared cake pan. Bake.
Allow to cool before turning out.
Serve hazelnut cake with whipped cream.
Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?
Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.
Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.
And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!