Springform 22-24 cm \u00d8<\/p>\r\n\r\n\r\n\r\n
125 g\u00a0 Waln\u00fcsse gesch\u00e4lt
125g Haseln\u00fcsse fein gemahlen
220g Top Bitterschokolade
250g\u00a0 S\u00fc\u00dfrahmbutter
4 Eier, getrennt
200g Zucker<\/p>\r\n\r\n\r\n\r\n
Puderzucker zum Best\u00e4uben<\/p>\r\n\r\n\r\n\r\n
Backform fetten und Ofen auf ca 150\u00b0 \/C einstellen<\/p>\r\n\r\n\r\n\r\n
Die Waln\u00fcsse im Mixer klein hacken, findet der Mixer nicht so gut. Die Schokolade besser separat feinrebeln, fand mein Mixer besser. Die Kuchenkonsistenz h\u00e4ngt sehr vom Mahlgrad ab. Wir hatten auch ein paar gr\u00f6bere St\u00fccke dabei und das gefiel auch wohl, gell Ulli?<\/p>\r\n\r\n\r\n\r\n
Die Menge der Waln\u00fcsse entscheidet im \u00dcbrigen den Bitterkeitsgrad. Man kann getrost das Mengenverh\u00e4ltnis zugunsten der Haseln\u00fcsse \u00e4ndern.<\/p>\r\n\r\n\r\n\r\n
Butter mit 2\/3 der Zuckermenge schaumig schlagen. Eigelbe schrittweise dazugeben und die N\u00fcsse mit der Schogi dazutun. Gut mischen. Eiwei\u00df supersteif schlagen und den Restzucker dazugeben. Nochmal schlagen bis der Eischnee etwas gl\u00e4nzt. In mehreren Portionen diesen Eischnee unter die Nuss-Schokomasse heben.<\/p>\r\n\r\n\r\n\r\n
Teig in die Form geben, glattstreichen und mindestens \u00be Stunde backen lassen.<\/p>\r\n","protected":false},"excerpt":{"rendered":"
Springform 22-24 cm \u00d8 125 g\u00a0 Waln\u00fcsse gesch\u00e4lt125g Haseln\u00fcsse fein gemahlen220g Top Bitterschokolade250g\u00a0 S\u00fc\u00dfrahmbutter4 Eier,…<\/p>\n","protected":false},"author":1,"featured_media":5745,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[15,127,130,129,48,13,128,126],"tags":[70,56,42,36],"class_list":["post-1331","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dessert","category-fruehling","category-geht-zu-jeder-jahreszeit","category-herbst","category-kochabend-10","category-rezepte","category-sommer","category-winter","tag-gebaeck","tag-nuesse","tag-schokolade","tag-suess"],"jetpack_featured_media_url":"http:\/\/watjidett.de\/wp-content\/uploads\/2019\/03\/KIF_3717-1.jpg","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"http:\/\/watjidett.de\/index.php?rest_route=\/wp\/v2\/posts\/1331","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/watjidett.de\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/watjidett.de\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/watjidett.de\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/watjidett.de\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1331"}],"version-history":[{"count":2,"href":"http:\/\/watjidett.de\/index.php?rest_route=\/wp\/v2\/posts\/1331\/revisions"}],"predecessor-version":[{"id":5746,"href":"http:\/\/watjidett.de\/index.php?rest_route=\/wp\/v2\/posts\/1331\/revisions\/5746"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/watjidett.de\/index.php?rest_route=\/wp\/v2\/media\/5745"}],"wp:attachment":[{"href":"http:\/\/watjidett.de\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1331"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/watjidett.de\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1331"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/watjidett.de\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1331"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}