Lara’s Chocolate Nut Cake

 (Lara is a chocolate nut)

 

• 3 eggs separated, medium size, at room temperature
• 110 g butter
• 150 g sugar
• 1/2 tablespoon milk at room temperature
• 50g ish of chopped nuts
• 1 big tablespoon cocoa powder
• 90 g flour (plain)
• 1 teaspoon baking powder

 

Preheat your oven to 180°C.

Melt a bit of butter and use pastry brush to rapidly coat the inside of a Bundt tin.

Separate the eggs.

Chop the nuts.

Measure out, combine, and sift together the cocoa, flour, and baking powder. Don’t get it everywhere.

Mostly melt the butter in the microwave (cover with a plate please)

Whip the whites to stiff peaks.

Put butter, egg yolks, sugar, and a good splash of milk in a medium bowl and whisk mightily until floofy.

Combine the flour mix and the nuts into the floofy egg and butter mix. Stirring, folding not beating. If it ends up being super-stiff and solid so you won’t be able to fold in the egg whites, mix in a bit more milk as needed.

Surfer-fold the egg whites gradually into the chocolaty mix. Put in a bit first to get the mix looser, then the rest.

Tip the mix in the Bundt tin carefully so it doesn’t splatter all over the sides… but quickly. If spattered, wipe excess away with a paper towel so it doesn’t burn.

Cook for about 15 minutes and check. Cook more as needed. 

Leave to cool completely. Before turning out, loosen the sides carefully with a spatula (just a bit) and tap the bottom also to loosen it. Hopefully you’ll feel it move before turning it out.