betty's german hazelnut and chocolate bunt

Name: Betty's German hazelnut and chocolate bunt
Prep time: 20 min
Cook time: 1 h 15 min
Yield: 18
Cuisine: German
Ingredients: 9 ounce(s) (250 g) butter, softened; 9 ounce(s) (250g) caster/suger fine sugar (not regular white sugar); 5 large eggs; 9 ounce(s) (250g) plain flour; 3 teaspoon(s) baking powder; 7 ounce(s) (200g) good quality dark chocolate (not cooking chocolate); 7 ounce(s) (200g) ground hazelnuts/hazelnut meal; 1 teaspoon(s) almond essence/extract

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Betty Bramanis

Sydney

Updated on Jun 11, 2023

A recipe from a dear German friend which has been my husband's birthday cake of choice for more than 20 years. A rich buttery cake filled with hazelnut and chocolate. The outside is crunchy while the inner center is light, nutty and lusciously dotted with chocolate. Serve in thinner slices than a regular cake. This cake has been in Uli's family for more than 70 years - enjoy. **Store hazelnut meal in the fridge or freezer, not the cupboard as it has a tendency to go rancid faster than other nuts due to the high fat content

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German bunt cake, filled with hazelnut meal and chocolate

prep time 20 Min

cook time 1 Hr 15 Min

method Bake

yield 18 slices

Ingredients

9 ounces (250 g) butter, softened
9 ounces (250g) caster/suger fine sugar (not regular white sugar)
5 large eggs
9 ounces (250g) plain flour
3 teaspoons baking powder
7 ounces (200g) good quality dark chocolate (not cooking chocolate)
7 ounces (200g) ground hazelnuts/hazelnut meal
1 teaspoon almond essence/extract

How To Make betty's german hazelnut and chocolate bunt

Step 1

Pre-heat oven to 355oF/180oC and well grease 9 cup (large) bunt tin. Use a sharp knife to "flint" off pieces of chocolate until all cut. Don't just chop - you want in between grated and chopped.

Step 2

Cream the butter and sugar - until light, thick and airy (about 5 minutes)
Step 3

Add eggs and mix to combine.
Step 4

Add in remaining ingredients and fold through. Pour into the prepared tin and bake for 70 minutes - covering with aluminium foil after 45 minutes to prevent the top from over browning.
Step 5

Cool in the tin for a full 30 minutes before turning out. When cool enough to slice, slice in slithers thinner than a regular cake.
Step 6

Store (when cold) in a tupperware stye container for up to 4 days.
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