Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
To shell the nuts
Sponge mixture
Utensils
1 loaf tin (approx. 30 cm), lined with baking paper
How it's done
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To shell the nuts
Spread the nuts on a baking tray.
Roast for approx. 8 mins. in the centre of an oven preheated to 200 °C until the shells crack open. Remove from the oven, rub the nuts gently with a damp towel until all the shells have been removed. Coarsely chop the nuts.
Sponge mixture
Place the butter in a bowl, whisk in the sugar and salt. Add the egg yolks and continue to whisk until the mixture becomes lighter in colour. Combine the chopped and ground nuts, flour, baking powder and chocolate, stir into the mixture. Beat the egg whites with the salt until stiff, carefully fold into the mixture using a rubber spatula. Transfer the sponge mixture to the prepared tin.
To bake
Approx. 50 mins. in the lower half of an oven preheated to 180°C. Remove the cake from the oven, allow to cool slightly, remove from the tin and leave to cool on a rack.
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