Roughly chopped hazelnuts are folded into cocoa cake batter to make this cake. The slices can be wrapped individually and frozen, ready for a brunch table or lunchbox.
Whisk the eggs and sugar until doubled in volume.
Sift in the flour, cocoa and baking powder and fold into the mixture.
Add the roughly chopped hazelnuts and oil to the batter.
Preheat the oven to 175°C / 345°F. Bake the batter in a cake pan for 30 minutes, until a toothpick comes out clean.
Let the cake cool completely, then slice. Wrap each slice separately in plastic wrap for freezing.
Wrap each slice separately in plastic wrap before freezing, or they will stick together and be difficult to separate. Allergens: contains wheat (gluten), egg and tree nuts (hazelnuts).
Fındık yerine elimde olan cevizi kullandım, kek yine de güzel bir çıtırlık kazandı; dondurucuda dilim dilim sakladığım parçalar bir ay sonra bile tazeymiş gibi çözüldü.
Ceviz de gayet iyi bir alternatif, kakaonun yoğun tadını dengeliyor. Dilimleri ayrı ayrı sarıp dondurmanız da tam önerdiğimiz yöntem, bir ay sonra bile taze kalması bunun kanıtı.
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