Chocodero swirl cake

Ideas
1 serving Cooking: 45 mins
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dairy

By Food24 November 03 2009
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Ingredients (12)

270.00 g flour — cake
30.00 g cornflour
5.00 ml Baking powder
4.00 ml Bicarbonate of soda
1.00 ml salt
210.00 g castor sugar
125.00 g butter
2.00 eggs — large
250.00 ml sour cream
130.00 ml milk
150.00 ml chocolate hazelnut spread
50.00 ml hazelnuts — chopped, toasted
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Method:

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.



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