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Measurements

Title: CHOCOLATE CAKE A LA SUSANNE
Categories: Cakes, Desserts
Yield: 12 Servings

200 g Dark chocolate
150 g Butter
2 tb Coffee
1 dl Hazelnuts; chopped
3 Eggs
2 dl Sugar
1 dl Flour
1 tb Vanilla

ICING
100 g Dark chocolate
1 dl Double cream
Walnuts

Melt the chocolate and the butter on low heat and mix with the coffee. Whip the eggs and the sugar until fluffy and mix with the hazelnuts, the flour and the vanilla. Grease a tin. Use greaseproof paper (also greased) in the bottom to make the cake slip easier. Bake in 200 centigrades for 35 minutes. Put the cake on a plate and let cool a little before removing the greaseproof paper. Melt the chocolate with the double cream on low heat until the icing is thick and creamy. Put on the cake and decorate with walnuts.


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