Name: Cocoa-Cake with Nutella and Apple Sauce
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Ingredients: 6 Stück Eggs (Size L); 10 g Yogurt; 1 EL Coconut oil; 1 EL Odorless vegetable oil; 250 g Finest sugar (Caster Sugar); 10 g Vanilla sugar; 130 g White flour; 7 g Baking powder; 30 g Cocoa; Vanilla essence; Coffee essence; Orange essence; Lemon essence; 1 Stück Grated zest of 1 lemon; 1 Stück Grated zest of 1 orange; 1 Prise Salt; Oreo cookies / Lotus cookies; Chocolate chips; Nutella / Apple sauce; Hazelnuts / Almonds / Walnuts

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Cook Time

1 h 20 min

Description

This cocoa-cake with Nutella and apple sauce is a delicious baking recipe for special occasions. The combination of cocoa, Nutella and apple sauce makes this cake a true delight. The preparation time is about 80 minutes. The recipe is ideal for birthdays or other festive occasions.

Ingredients (20 ingredients)

Preparation (9 steps)

Separate eggs and prepare egg whites

Thermomix® Setting

3 min/Speed 3.5

Separate 6 eggs (size L). Put the egg whites in a separate bowl and beat until stiff with a pinch of salt. Use the butterfly for this and set 3 min./level 3.5.

3 min

Prepare meringue

Thermomix® Setting

3 min/Speed 3.5

While the butterfly is running, gradually add 250 g of finest sugar (Caster Sugar) to the egg whites until a firm, glossy meringue is formed. The setting remains 3 min./level 3.5.

3 min

Pour meringue

Pour the finished meringue into a separate bowl and clean the mixing bowl.

Prepare egg yolk mixture

Thermomix® Setting

20 sec/Speed 4

Add the 6 egg yolks, 10 g yogurt, 1 large tablespoon coconut oil, 1 tablespoon odorless vegetable oil, vanilla essence (to taste), coffee essence (to taste), orange essence (to taste), lemon essence (to taste), grated zest of 1 lemon and grated zest of 1 orange to the mixing bowl and stir for 20 sec./level 4 until a homogeneous paste is formed.

20 sec

Fold in egg yolk mixture

Carefully add the egg yolk mixture to the meringue in the bowl and carefully fold in with a whisk or spatula so that the air in the meringue is retained.

Mix and sift dry ingredients

Put 130 g white flour, 7 g baking powder and 30 g cocoa in a separate bowl and mix. Then sift the dry ingredients over the meringue-egg yolk mixture.

Fold in dry ingredients

Carefully fold the sifted dry ingredients into the meringue-egg yolk mixture with a whisk or spatula until a homogeneous dough is formed.

Fill dough into mold and bake

Pour the dough into a baking paper lined mold. Add the desired toppings (Oreo cookies / Lotus cookies, chocolate chips, Nutella / apple sauce, hazelnuts / almonds / walnuts). Bake in a preheated oven at 160°C for about 50 minutes (do a chopstick test).