- Preheat the oven to 175°C (345°F).
- Grease a loaf pan.
- Cream the margarine (250g) with sugar (200g) and vanilla sugar until fluffy.
- Beat in the 4 eggs one by one, then mix in the 250g hazelnuts.
- Sift the flour (250g) with baking powder and gradually stir into the batter.
- Finally fold in the cognac (2cl).
- Fill the batter into the loaf pan and bake on the lower rack for 70 minutes.
- Let the cake cool on a cooling rack.
- Melt the chocolate and glaze the cooled cake with it.
Tips
- The cake should be completely cooled before applying the chocolate
- Melting chocolate with a little water in the microwave works perfectly! The "proper" way of melting real couverture au-bain-marie without additional water often results in chocolate that doesn't set properly.
- Can also be prepared without cognac - simply replace with orange juice (or rum, gin, etc.)