Yogurt Cake With Cocoa And Hazelnuts

1. 1

   Preheat the oven to 180 degrees Celsius.

2. 2

   Grease a bundt cake pan with margarine, and powder with flour. Set aside.

3. 3

   Separate the eggs yolks from the whites. Set aside the yolks, and whip the whites stiff with a pinch of fine salt. Set aside.

4. 4

   In a bowl, add yogurt and oil. Wash and dry the measuring cup, and use to add the remaining ingredients.

5. 5

   Add the sugar, and mix well with an electric mixer, or a whisk.

6. 6

   Add the egg yolks, and beat again.

7. 7

   Add the flour, baking powder, and cocoa. Stir to a uniform mass.

8. 8

   Finally add the egg whites, one at a time, without beating. Mix with spoon, gently with circular movements from the bottom up. When the egg whites are nearly mixed in, add the hazelnuts, and finish the process.

9. 9

   Place the dough in the baking pan, and bake for 40 to 50 minutes. Check for doneness, remove from the oven, and unmold.

* Per serving · 4 servings · Values may vary.

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