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betty's german hazelnut and chocolate bunt

RecipesandSmallTalk avatar
Recipe by
Betty Bramanis
@RecipesandSmallTalk
Sydney

A recipe from a dear German friend which has been my husband's birthday cake of choice for more than 20 years. A rich buttery cake filled with hazelnut and chocolate. The outside is crunchy while the inner center is light, nutty and lusciously dotted with chocolate. Serve in thinner slices than a regular cake. This cake has been in Uli's family for more than 70 years - enjoy. **Store hazelnut meal in the fridge or freezer, not the cupboard as it has a tendency to go rancid faster than other nuts due to the high fat content

yield 18 slices
prep time 20 Min
cook time 1 Hr 15 Min
method Bake

Ingredients For betty's german hazelnut and chocolate bunt

  • 9 oz
    (250 g) butter, softened
  • 9 oz
    (250g) caster/suger fine sugar (not regular white sugar)
  • 5 large
    eggs
  • 9 oz
    (250g) plain flour
  • 3 tsp
    baking powder
  • 7 oz
    (200g) good quality dark chocolate (not cooking chocolate)
  • 7 oz
    (200g) ground hazelnuts/hazelnut meal
  • 1 tsp
    almond essence/extract

How To Make betty's german hazelnut and chocolate bunt

  • 1
    Pre-heat oven to 355oF/180oC and well grease 9 cup (large) bunt tin. Use a sharp knife to "flint" off pieces of chocolate until all cut. Don't just chop - you want in between grated and chopped.
  • 2
    Cream the butter and sugar - until light, thick and airy (about 5 minutes)
  • 3
    Add eggs and mix to combine.
  • 4
    Add in remaining ingredients and fold through. Pour into the prepared tin and bake for 70 minutes - covering with aluminium foil after 45 minutes to prevent the top from over browning.
  • 5
    Cool in the tin for a full 30 minutes before turning out. When cool enough to slice, slice in slithers thinner than a regular cake.
  • 6
    Store (when cold) in a tupperware stye container for up to 4 days.
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