HEIDICAKE g 1000
Butter or cream margarine g 400
Whole eggs g 400
Cinnamon g 5
CHOCOSMART MILK CHOCOLATE g 1000
CHOPPED HAZELNUTS g 200
Combine HEIDICAKE, butter or cream margarine, cinnamon and eggs in a planetary mixer equipped with a paddle and mix for about 5 minutes at medium speed. Pour the dough into a greased and floured round cake tin. Bake at 180-190°C for about 35 minutes. Cool off completely. Melt CHOCOSMART MILK CHOCOLATE and chopped hazelnuts in a bain marie or microwave (400-500 W) at 32-35°C, then cover the cake. Decorate as you like.
INSTRUCTIONS: The butter and the margarine must be kept at room temperature until they reach a soft consistency.