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Teriyaki Beef Wraps

Teriyaki Beef Wraps

Make a chocolate-hazelnut Rocher Cake with this easy recipe. Teriyaki Beef Wraps for savory meals.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 1 hour
Total Time 1 hour 50 minutes
Servings: 8
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 40 g butter plus extra for greasing
  • 6 eggs room temperature is best
  • 200 g sugar
  • 1 pinch salt
  • 120 g flour, type 405 all-purpose works perfectly
  • 30 g baking cocoa use the good stuff!
  • 100 g ground hazelnuts

Equipment

  • Large bowl
  • Whisk
  • Rubber spatula
  • 9-inch springform pan
  • Fine-mesh sieve

Method
 

  1. Preheat the oven to 350°F (180°C) and butter a 9-inch springform pan.
  2. In a large bowl, beat the room-temperature eggs, sugar, and a pinch of salt on high speed for 5-7 minutes until thick and pale.
  3. In a separate bowl, whisk together the flour, cocoa powder, and ground hazelnuts to remove lumps.
  4. Gently fold one-third of the dry mixture into the egg foam, repeating until combined without white streaks.
  5. Melt the butter and let it cool slightly, then temper it with a scoop of batter before folding it into the main mixture until smooth.
  6. Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes until done.
  7. Allow the cake to cool in the pan for 10-15 minutes, then run a knife around the edge and remove the springform. Cool completely on a wire rack.

Nutrition

Calories: 250kcalCarbohydrates: 35gProtein: 6gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3.5gCholesterol: 125mgSodium: 80mgPotassium: 100mgFiber: 2gSugar: 20gVitamin A: 300IUCalcium: 25mgIron: 1.2mg

Notes

This recipe is well-loved for its ease and irresistible taste. A dessert that will showcase your baking talents!
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