Chocodero swirl cake

Recipe from: 9/1/1998 12:00:00 AM

Ingredients 12
Servings 1
Time

Ingredients

  • 270
    g
    cake flour
  • 30
    g
    cornflour
  • 5
    ml
    baking powder
  • 4
    ml
    bicarbonate of soda
  • 1
    ml
    salt
  • 210
    g
    castor sugar
  • 125
    g
    butter
  • 2
    large eggs
  • 250
    ml
    sour cream
  • 130
    ml
    milk
  • 150
    ml
    hazelnut chocolate sauce
  • 50
    ml
    chopped toasted hazelnuts
 

Method

+- 45 min
 
Sift the flour, cornflour, baking powder, bicarbonate of soda and salt together.
Beat the sugar, butter and eggs together until smooth and creamy.
Gently fold the cream and milk into the sugar mixture alternately with the dry ingredients.
Spoon half the mixture into a greased 23 cm fluted ring tin.
Sprinkle the nuts onto the cake mixture in the tin, then pour 50 ml of the hazelnut chocolate sauce over the nuts.
Cover with the remaining cake mixture and bake in preheated oven (180 °C)for 45 minutes, or until cooked through.
Once baked, invert cake onto a cake stand or plate and allow to cool.
Top with remaining chocolate sauce and serve.
 

Read more on: bake  |  dairy
 

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