(Chocolate cake - Our recipes)

4 eggs
150 g (5 1/2 oz) bitter chocolate
175 g (6 1/2 oz) white flour
150 g (5 1/2 oz) sugar
35 g (1 1/4 oz) almonds, chopped
35 g (1 1/4 oz) hazelnuts, chopped
150 g (5 1/2 oz) unsalted butter
7,5 g (2 teaspoons) cake yeast
Pinch of salt

Time:
preparation: 30 minutes
cooking: 30-35 minutes
Difficulty:
medium difficulty
Nutrition Facts (amount per serving):
Calories: XX (kCal) - XX (kJ)
Protein: XX (g)
Total fat: XX (g)
Total carbohydrate: XX (g)
Sugars: XX (g)

Dissolve the bitter chocolate in a water bath over very low heat and then melt the butter in it stirring gently.
Preheat oven to 180° C (350° F). Butter a 22,5 cm (9 in) round pie dish.
In a bowl beat the eggs and sugar for long time until pale and creamy. Sprinkle in the flour, yeast and salt, stirring gently with a wooden spoon.
Fold in the almonds and hazelnuts and then chocolate & butter mixture. Gently spoon into the buttered dish and level the surface.
Bake in oven for 30-35 minutes until firm and slightly shrunken from the sides of the dish.

Note

- For a better cake: cut your cake across horizontally. Fill it with jam according to your taste and sandwich discs of the sponge together.
- You can use margarine instead of butter.
- Serve it with a little of ice-cream too. It's very good!!