Chocolate Cake with Nöt-Crème and Hazelnuts
Ingredients (serves 8-10):
125 g butter
350 g Nöt-Crème® (2 boxes)
6 eggs
A pinch of salt
100 g ground hazelnuts or hazelnut flour
100 g dark chocolate (70% cocoa)
Instructions:
- Preheat the oven to 180°C (356°F). In a bowl, mix the Nöt-Crème® and butter together. Separate the egg yolks from the whites; add the yolks to the batter and place the whites in another bowl.
- Add the salt and ground hazelnuts to the batter and mix well. Melt the dark chocolate (100 g). Beat the egg whites until stiff peaks form.
- Gently fold the melted chocolate and whipped egg whites into the batter until smooth. Pour the mixture into a greased and floured round cake pan.
- Bake in the center of the oven for about 40 minutes. Allow to cool.
Glaze:
100 g hazelnuts
100 g finely chopped chocolate
100 ml cream
Instructions for Glaze:
Heat the cream until hot, then add the chocolate and stir until melted. Pour the glaze over the cake and decorate with hazelnuts. Done!
Alternative Glaze:
Mix equal parts whipped cream and Nöt-Crème and spread over the cake!
Bror Printzell’s Candy Factory
In 1961, candy maker Bror Printzell in Hässleholm came up with the idea of taking the delicious filling from hard candies and packaging it in plastic sachets. This indulgent treat was Nöt-Crème, filled in 18-gram sachets. Bror Printzell justified this unusual idea by saying, ”It’s the best part you want anyway!” And who could argue with that logic? Initially, the idea was met with skepticism. Only one wholesaler in Gothenburg took a chance and bought a few boxes.
Then one day, Bror received a phone call. A lady explained that long lines of schoolchildren were queuing outside her kiosk, all wanting to buy Nöt-Crème. She wanted to order more! It soon became clear that many others thought candy filling in a sachet was a brilliant idea.
To this day, Nöt-Crème is made the same way, in the same factory in Hässleholm, Sweden.
