Chocolate and hazelnut cake

Chocolate and hazelnut, a classical pair for a compact and balanced cake.

Ingredients

• White flour 250g / 9 oz
  
• White sugar 250g / 9 oz
  
• Salt
• Bitter cocoa 50g / 2 oz
  
• Butter 200g / 7 oz
  
• Tosted hazelnuts (without shell) 150g / 5,5 oz
  
• Dark chocolate 150g / 5,5 oz
  
• Rhum 2 tablespoons / 4 cl
• Large eggs 5
• Honey 100g / 3,5 oz
  

Cooking

• Round cake pan with 26 cm/ 10 inc diameter
• Oven 180°C / 350F, static, central/bottom level
• 25 minutes

Procedure

• Let's soft the butter out of the fridge
• Whip up the soften butter with sugar
• Add yolks one by one and mix
  
• Mix together flour, cocoa and salt and join to butter/sugar/yolks cream
  
• Mince hazelnuts a bit and join them to the mix
  
• Cut the dark chocolate (not too little pieces) and join it to the mix
  
• Add rhum and honey to the mix
  
• Whip up very well egg whites and join to the mix
• Mix very well, put into cake pan and bake
  

Here the italian version of this recipe