Schokoladehaselnusskuchen (chocolate hazelnut cake)

“Der kuchen ist fast wie eine Mousse und ist außergewöhnlich schokoladig”

For the past 9 months I’ve been taking a weekly evening German class at Westminster University.

Why German, you might ask. Well, I love the German culture and I find the language quite easy on the ears!

Although it is a bit weird having to do homework every week, I’ve loved going to the Thursday night classes – the classes are at a good pace and the interactive element makes learning much more effective! An added benefit is the student card, aka discounts galore!

At the end of the final term, I was asked to present, auf Deutsch, something that I am particularly fond of. Naturally, being a baking enthusiast, I decided to talk about one of my favourite cakes – the Schokoladehaselnusskuchen (chocolate hazelnut cake).

Although the cake is fairly simple, I genuinely love it! The subtle sweetness from the ground almonds, the intense chocolate hit you get in every mouthful…..sehr lecker!

Researching how to present this in German was….interesting. In addition to considering the grammar (e.g. whether to use the imperative, adjective endings etc), I had to learn phrases such as “separate the eggs” (trennen Sie die Eier) and “preheat the oven” (heizen Sie den Ofen vor) – phrases that you wouldn’t come across in your typical German class!

The recipe for the cake, in both English and German (red font), is as follows:


Recipe (Rezept)

Ingredients (Zutaten)

For the cake (fur der Kuchen):

  • 240 grams dark chocolate (Zartbitter-Schokolade);
  • 120 grams caster sugar (Zucker);
  • 180 grams unsalted butter (Butter);
  • 150 grams ground and roasted hazelnuts (Haselnussmehl);
  • 3 eggs, separated (3 Eigelb, 3 Eiweiss)

For the ganache (fur die Schokoladenfondant):

  • 150 grams milk chocolate (Vollmilchschokolade);
  • 100 grams double cream (Sahne)

Method (Zubereitung):

  • Pre-heat the oven to 180 Degrees Celsius (Heizen Sie den Ofen auf 180 Grad vor);
  • Butter a cake tin (Befetten Sie eine Kuchenform);
  • Separate the eggs (trennen Sie die Eier);
  • Melt the chocolate, butter and the sugar in a bain-marie (Lösen Sie die Zartbitter-Schokolade, Zucker und Butter in einem warmen wasserbad auf);
  • Take the chocolate mixture of the heat and mix in the ground hazelnut (Rühren Sie vorsichtig Haselnussmehl ein);
  • Slowly combine the chocolate mixture with the egg yolk (Rühren Sie die Eigelb Stück für Stück mit der Massen ein);
  • In a clean bowl, whisk the egg white till stiff. Slowly add caster sugar until fully combined (Schlagen Sie die Eiweiß mit dem restlichen Zucker zu Schnee);
  • Fold the meringue into the chocolate mixture. DO NOT WHISK AS THE CAKE WILL BECOME FLAT! (Mischen Sie beiden Massen)
  • Pour the mixture into the cake tin and bake for 18-20 minutes (I prefer the cake to be under baked as it becomes gooey!) (Gieβen Sie die Massen in die Springform und backen Sie im vorgeheizten Ofen für 18-20 minuten);
  • Whilst the cake is baking, make the ganache by gently warming the double cream. Pour the warm cream over the chocolate and mix until combined (Für die Schokoladenfondant, wärmen Sie die Sahne und gieβen Sie die heiße Sahne über die Schokolade);IMG_20150520_205821
  • Slather the cooled cake with the ganache (Mischen. überziehen Sie der Kuchen mit der Schokoladenfondant)


The German above is quite basic, so if any German readers out there can help to improve it, please let me know!


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