Carob Hazelnut Cake

1. 1

   Preheat the oven to 175u00b0C (350u00b0F). Grease a bundt pan.

2. 2

   In a bowl, mix together flour, baking powder, baking soda,salt and carob powder. Set aside.

3. 3

   In a mixer, beat the sugar and butter until fluffy and creamy. Add the eggs, one at a time and when they are absorbed, add the sour cream.

4. 4

   Add the vanilla bean and the cognac.

5. 5

   Turn the mixer off and fold in the flour mix, beat no more than 5 seconds. Finally you add the chocolate and the hazelnuts.

6. 6

   Pour the batter into the prepared cake pan and smooth the top with a spoon. Bake for 45-50 min. or until the cake tester comes out clean.

7. 7

   Let the cake cool in its pan for 20 minutes, then invert the cake onto a wire rack to cool completely.

No nutritional information available.

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