My Oma’s Schoko-Nusskuchen Recipe- A Nut-lover’s Favorite
My cousin Linda absolutely made my day when she sent me our Oma’s recipe for Schoko-Nusskuchen along with the note “this is the cake Oma always baked for our Birthdays“. This simple little cake may not be a fancy Torte, but flavorwise, it packs an amazing punch…reminding me a lot of my favorite mid-day pick me up treat, a Hanuta. It’s Hazelnuts and Chocolate, so think Nutella flavor, but with crunchy nuts, semi-sweet chocolate, all baked into a moist cake. This cake will even convert the kids who claim they “don’t like nuts”. And those in your world who do like nuts will absolutely love this cake.
And yes, it may look humble, but serve with a schlag of whipped cream, and this simple looking cake can hold it’s own on any Kaffeeklatsch table.
I did Americanize the cake recipe just a bit for you. You’ll notice that the measurements are in metric weights, as well as cups… honestly, memorizing the recipe in metric would be a snap! 300gr. 300gr. 300gr. (sort of the nutty version of a pound cake). Also, the original recipe calls for 2 100gr chocolate bars, one milk, one bittersweet, then chopped with a knife. I took the short cut of using Semi-Sweet chocolate and pulsing them in the food processor. Feel free to go back to the original.
The recipe calls for Hazelnuts, and since my grocery store sells them in the bulk bin, that’s what I used. I imagine you can substitute walnuts if you can’t find Hazelnuts. (If you try that, please let me know).
I sprinkle powdered sugar over the top to “decorate”, because that’s what Oma did. For even coverage, spoon the powdered sugar into a sieve, then shake the sieve over the cake. Want to dress it up a bit? Try drizzling the Schoko-Nusskuchen with a chocolate glaze, and sprinkle with a few chopped nuts.
Chop the nuts and chocolate. I pulse them in a food processor until they are chopped up.
Most of it is finely chopped, but I do leave some larger bits because I like the texture.
Spread the prepared batter into a Bundt pan that has been buttered and floured.
(My Oma would butter pans using the inside of the butter wrapper… works like a dream)
Leave the cake in the pan on a cooling rack for 10 minutes before turning out. (Seriously, don’t try sooner!)
Even after 10 minutes I had a little bit stick… no problem, I patched it up.
Sprinkle with powdered sugar and serve
This cake slices really well
I saved a piece for you!