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{Chocolate Crumble Cake

posted in Food & Drink > Recipes
11/19/2016
    • 4 eggs
    • 250 g sugar
    • 250 ml milk
    • 250 ml vegetable oil
    • 250 g flour
    • 16 g baking powder (1 sachet)
    • pinch of salt
    • 3 tbs cocoa powder
    • 3 tbs flour
    • Chocolate Hazelnut Crumble:

    • 200 g white, milk and dark chocolate chips
    • 50 g chopped hazelnuts

    1. Preheat oven to 350º F (180 ºC). Butter a 20cm/8in cake tin.
    2. Put the eggs and sugar and beat with an electric beater for about 3 minutes, until pale and fluffy. Add milk, oil and mix. Add flour and baking powder and whisk until smooth
    3. Pour half of the mixture into a separate bowl and stir in 3 tbs flour and set aside. In the other bowl, mix the cocoa, and stir until combined.
    4. Spoon two tablespoons of the plain mixture into the centre of the cake tin. Straight away spoon two tablespoons of the chocolate mixture on top. Continue doing this until all the mixture has been used
    5. Cook for 45 minutes, until the cake is cooked through – a skewer inserted into the centre should come out clean.
    6. Let sit for 5-10 minutes, and distribute evenly chocolate chips and hazelnuts on top. Chocolate will melt slightly, and when completely set, it will be attached to the cake.
    7. The easiest way to slice the cake, is to turn it upside down (so that the chocolate side is down)

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