course is all his fault, and I naturally am the innocent victim. Uuhhhmm... Well... No! No! I am totally rocking this you-go-guuurl-fight-for-what-is-right-thing! It is almost 1 AM...
My silly self, and I debate how much longer I need to sit out here until I can go back inside... Let's not forget, I have a veeeery important goal: Him wondering where his wonderful, uber dreamy, non-dramatic girlfriend is.
He should long for me! Yes, loooonging is good! Really good! Crap, it is getting cold...But nooo, I am not giving in. The stars are actually quite beautiful. Awww, the stars... Oh, right, cold, brrr.
I am not looking like a fool at all right now, sitting in the middle of the sidewalk on my little, grey stool that I grabbed on my way out. Glad he didn't see that by the way...Oh boy, I am cold. I am wearing that short, black summer dress that he likes.
Stupid summer dress. Stupid everything. Yeees, stupid everything! The only thing that isn't stupid is me. I am awesome! Just fabulous! And of course absolutely flawless! What is that noise? I slowly turn around.
And what do I see? My boyfriend standing behind me with his arms wide open, wanting me to come back inside. Ohhh, silly me! How can I be so stubborn?
My heart melts, and my knees get weak. Oh, how I love this man! I take his hand, and follow him back inside. I feel loved, and I feel forgiven...
I don't know how the topic of baking fits into today's silly Peppa-you-go-guuuurl story, but oh well... I want to share this recipe of my yummy hazelnut cake with you anyway.
I made it yesterday, and (oh goodie!!!) had it for breakfast this morning:-) It truly is one of the best cakes I ever made. Here is what you'll need to prepare this delicious endorphin releaser:
For the cake:
200 g (7,1 oz) semi sweet chocolate
6 eggs (m)
200 g (7,1 oz) butter, soft
240 g (8,5 oz) sugar
Zest of ½ orange
½ tsp cinnamon
200 g (7,1 oz) hazelnuts
150 g (5,3 oz) all purpose flour
1 tsp baking powder
For the glaze:
200 g (7,1 oz) hazelnut nougat
200 g (7,1 oz) milk chocolate (Vollmilch)
Preheat the oven to 160 degrees Celsius (320 degrees Fahrenheit). If you are not using a convection oven raise the temperature about 20 degrees Celsius (70 degrees Fahrenheit).
First whip the egg whites to stiff peak, then set them aside. Now it’s time to chop up the chocolate into super, super tiny pieces. Done? Great, then set the chocolate aside.
In a separate bowl, combine butter, egg yolks, and sugar, and mix a few minutes, until creamy. Now add salt, cinnamon, orange zest, and hazelnuts to the mixture, and mix further until well combined.
Then add flour, and baking powder as well, and mix briefly until everything is incorporated completely. However, don’t overmix your batter, otherwise your cake will turn out tough, and chewy.
Now it is time to fold in the fluffy egg whites. Make sure everything is incorporated completely. As your last step fold in the chocolate pieces. Combine everything evenly. Voila, the batter is done.
To prevent sticking, line the bottom of a round cake pan with parchment paper. Don’t butter the sides of your pan, otherwise your cake won’t rise. Now add the batter to your cake pan.
Place it in the oven, and bake it about 55 minutes, or until the toothpick comes out clean (in the middle). Remove it from the oven, and let it cool down.
Once the cake reached room temperature, prepare the glaze. Simply microwave the chocolate, and the nougat on separate plates until they turn liquid.
Be careful, you can easily burn your chocolate if you don’t check the consistency regularly. Mine took about 30 seconds. Don’t be fooled, chocolate keeps ist shape, when microwaved.
So check ist consistency with a toothpick. Once the nougat, and the chocolate have both melted, combine them well, and cover your cake with this yummy glaze.
Place the cake in your fridge until the glaze hardens a bit. That’s it, enjoy this delicious treat! You earned it:-)