Delicious chocolate and organge bites. Easy to make and a great cake or dessert during the winter season.
- 250 g Butter
- 200 g Brown Sugar
- 2 packets Schwartau Orange Back, alternatively 20 g Orange Peel
- 5 Eggs
- 150 g Flour
- 100 g Grated Hazelnuts
- 1 packet Baking Powder
- 200 g Dr. Oetker Orangeat (candied orange)
- 1 packet Dr. Oetker Chocolate Pudding Powder
- 125 ml Milk
- 150 g White Chocolate
- Chocolate Hearts
Mix butter, sugar and Orange Back (orange peel). Add eggs to the mixture and continue to stir all ingredients until sugar is completely resolved. Blend hazelnuts, with flour and Orangeat. Pour the flour mix into the egg mixture. Combine milk and chocolate pudding powder and add the dough. Mix all ingredients once more. Spread dough evenly on a greased square baking tray (30 x 40 cm) and bake for 30 minutes at 180 degrees Celcius.
Once cooled down, cut cake into chunks and decorate with white chocolate, chocolate hearts and pistachios.