CHOCOLATE CAKE
With hazelnuts
INGREDIENTES
4 eggs
270g of sugar
115g of flour
100g of cornstarch
70g of pure cocoa
Pinch of salt
3g of baking yeast
116g extra virgin olive oil
225g natural yoghurt
Two handfuls of hazelnuts for garnish
TOOLS NEEDED
Spatula
Cake tin (approx. 21x10cm)
Sieve for the flour and icing sugar
Electric mixer with whisk
( can also be done by hand)
STEPS
1.
Preheat the oven to 180°C with heat up and down. Mix the eggs with the sugar and beat with an electric mixer until the mixture is white and fluffy. Gradually beat in the olive oil and yoghurt. In another bowl, sift together the flour, cornstarch, cocoa, salt and yeast and carefully fold into the egg and sugar mixture. Leave to stand for 2-3 minutes.
2.
Cover the baking tin with baking paper, pour in the mixture and sprinkle the hazelnuts on top. Place the baking tin in the oven and bake for 45-50 minutes (depending on the oven and the size of the baking tin).
3.
To check that it is ready, insert a knife or a long wooden stick and if it comes out clean, it is ready. Remove the cake from the oven and wait a few minutes for it to cool to room temperature before unmoulding. Decorate with icing sugar. We suggest serving it on an antique cake stand or on a tray.
