180 g flour
2 tsp baking powder
170 g butter, melted
100 g hazelnuts, coarsely chopped
50 g of gingerbread cookies, coarsely chopped
150 g yogurt Greek way
1 sachet of vanilla sugar
200 g sugar
60 g cocoa powder
80 ml orange juice
250 g dark chocolate
250 ml whipped cream
1. Preheat the oven to 190°C. Whisk together the eggs under the yogurt. Put the flour, the cocoa powder, the baking powder and a pinch of salt in another bowl.
2. Mix the butter with the sugar and vanilla sugar to a fluffy mixture. Pour the egg mixture vermiculite while mixing well. Add the flour mixture in parts and mix further to the lowest position. Mix the hazelnuts and gingerbread cookies along with the orange juice under the batter.
3. Fat 6 tulbandvormpjes with butter and sprinkle with flour. Pour the batter into the form and spread the surface smooth with a spatula. About 50 minutes in the oven. Then remove from the oven and allow 5 minutes to cool down. Remove from form and let it cool down on a grid.
4. Bring the cream to just below boiling point. Add the chocolate and leave it, stirring to melt. Let cool and then pour over the cakes. Work possibly with additional chopped hazelnuts.
interested in more chocolate? Try our delicious chocolate mousse!
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