1 cup all-purpose flour
2 teaspoons active dry yeast
1 cup granulated sugar
1/2 teaspoon ground cinnamon
6 1/2 tablespoons unsweetened cocoa powder
1/2 cup whole milk
4 tablespoons melted butter or margarine, cooled to room temperature
1 cup chopped hazelnuts
3/4 cup confectioners' sugar
1 3/4 cups hot water
a dusting of confectioner's sugar for serving
whipped cream (optional)
1 cup all-purpose flour
2 teaspoons active dry yeast
1 cup granulated sugar
1/2 teaspoon ground cinnamon
6 1/2 tablespoons unsweetened cocoa powder
1/2 cup whole milk
4 tablespoons melted butter or margarine, cooled to room temperature
1 cup chopped hazelnuts
3/4 cup confectioners' sugar
1 3/4 cups hot water
a dusting of confectioner's sugar for serving
whipped cream (optional)
Preheat the oven to moderate temperature (180°C)
In one bowl, combine the flour, yeast, 3/4 cup granulated sugar, cinnamon, and 2 1/2 tablespoons unsweetened cocoa powder
In another bowl, mix together the whole milk and melted butter or margarine
Add the dry ingredients to the wet ingredients and stir well
Fold in the chopped hazelnuts
The dough will be stiff
Spread it evenly into a medium-sized ungreased baking dish
Mix together the confectioners' sugar, remaining 1/4 cup granulated sugar, and remaining unsweetened cocoa powder
Dust this mixture over the top of the cake
Pour hot water over the top of the cake
Bake for about 40 minutes or until firm and bubbly
Remove from the oven and dust with confectioners' sugar
Serve warm or at room temperature, topped with whipped cream if desired
Serves 6 people.
