Ingredients
- 4 eggs
- 270 g sugar
- 2 tsp vanilla bean paste or 3 tsp vanilla extract
- 240 g all-purpose flour
- 2 tsp baking powder
- 75 g salted butter
- 100 ml milk
Chocolate glaze
- 100 g dark chocolate
- 1 tbsp neutral oil
Garnish
- 30 g chopped hazelnuts
Sponge cake with chocolate and nuts
A sponge cake, so simple and yet so good.
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Preheat oven to 175 °C (350 °F). Grease and flour a bundt pan.
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Assemble the Ankarsrum with Beater Bowl and Balloon Whisks
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Add the eggs, sugar and vanilla bean paste. Beat on medium speed until batter is very airy and light, 5-8 minutes
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Whisk the flour and baking powder together in a small bowl.
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Melt the butter and mix with the milk.
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Add the flour and milk mixtures, 1/2 at a time, mixing after each addition until just combined.
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Pour the batter into the prepared pan and bake for 30-35 minutes.
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Let the cake rest in the pan for 10 minutes before removing to a wire rack to finish cooling.
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Chop the chocolate and melt gently over a water bath, allow to cool slightly and stir in the oil until you have an even glaze.
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Place the cake on a plate. Drizzle the chocolate glaze over the cake and sprinkle with chopped hazelnuts.
