Chocolate and nut cake

Chocolate and nut cake

Total: 2 hr | Active: 35 min.
Nutritional value / piece: 359 kcal


16 pieces


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:

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Coffee mixture

2 ½ dl coffee, hot
200 g butter, cut into pieces
4 eggs, beaten

Cake batter

300 g white flour
200 g ground almonds, roasted
175 g sugar
150 g dark chocolate, coarsely chopped
½ parcel baking powder
½ tsp cinnamon
2 pinches salt


150 g 3/4-fat quark
2 tbsp icing sugar
icing sugar, to dust
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How it's done

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Coffee mixture

Pour the coffee into a measuring cup, add the butter, melt and leave to cool. Stir in the eggs.

Cake batter

Mix the flour and remaining ingredients in a bowl. Gradually stir in the coffee mixture. Transfer the cake batter to the prepared tin.

To bake

Approx. 55 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove from the tin and leave to cool on a rack.


Combine the quark and icing sugar. Using a sharp knife, cut into the cake diagonally towards the middle all around, starting approx. 1 cm from the edge. Remove the inner section. Spread the quark mixture over the cut surfaces of the cake, replace the inner section and press down gently. Dust the surface with icing sugar.

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