Grease a bundt-cake cakepan (diameter of 28-30 cm, with a hole in the middle) and sprinkle with flour
Using a mixer, beat Horio Cow Butter with the sugar for 4-5 minutes until fluffly; Add each egg one by one and in the end, add licqueur / cognac
In a bowl mix the flour, baking powder, baking soda and vanilla.
In the mixer, add 1/3 of the flour mixture and ½ of the yogurt; then add 1/3 of the flour mixture and the other ½ yogurt and finally, add the remaining 1/3 of the flour mixture
Using a spatula, add the ground hazelnuts and chopped chocolate and mix
Pour mixture into the cakepan and bake in a preheated oven at 170 degree Celcius; Use a toothpick to check when cake is done, if when removed it comes out dry, then the cake is ready
After the cake has cooled, pour the glaze: in a bowl, mix the powdered sugar with water that is added slowly, until a thick glaze is produced (you may need more or less water depending on the type of sugar used); Spread on the cake and sprinkle whole hazelnuts and/or chopped chocolate
400 gr. All purpose flour100 gr. Finely Ground hazelnuts1 ½ tsp baking powder1 tsp baking soda1 vanilla220 gr. Horio Cow Butter (in room temperature)350 gr. sugar4 eggs450 gr. 2% yogurt2 tbsp hazelnut licqueur or cognac150 gr. Chopped cooking chocolate
For the glaze
200 gr. Powdered sugar3-4 tbsp water1-2 tbsp hazelnuts (whole)
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