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Il Dolce perfetto -
Hazelnut cake

HAZELNUT CAKE

Ingredients for 4 people:

  • Tisanoreica keto bread shake 2 sachets
  • Erythritol 70 gr
  • Eggs 70 gr
  • Butter 60 gr
  • Dark chocolate with sweetener 60 gr
  • Bitter cocoa powder 4 gr
  • Whole milk 30 ml
  • Toasted hazelnuts 50 gr
  • Yeast for cakes 4 gr
  • Vanilla

Method:

1. Melt the butter together with the milk and the chocolate.

2. Finely blend the hazelnuts with the Tisanoreica bread shake, the chemical yeast and the cocoa.

3. Whip the eggs with erythritol and vanilla, add the chocolate-based mixture and the dry part.

4. Pour into molds 8cm in diameter and 6cm in height and bake at 170 degrees for about 25 minutes.