Almond chocolate cake with rum

Ingredients for 1 servings:

• 100 g wheat flour (type 405)
• 250 g almonds, ground or hazelnuts
• 225 g margarine/butter
• 200 g sugar
• 1 packet of vanilla sugar
• 4 eggs (size M)
• 2 ½ tsp baking powder
• 125 g whipped cream
• 50 g chocolate, milk
• 50 g chocolate, dark
• 2 tbsp rum
• 1 pinch of salt
• 1 tsp cinnamon
• Powdered sugar or
• Cake icing

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

…quick aromatic sponge cake for cold days

To make the batter, first put the heavy cream in a saucepan and melt the chocolate in it, then let it cool. Separate 2 eggs and beat the egg whites with the salt until stiff peaks form. Cream the margarine/butter until creamy. Stir in the sugar and vanilla sugar. Stir in 2 whole eggs and 2 egg yolks. Mix the flour with the almonds or hazelnuts, baking powder, and cinnamon, then stir into the butter and egg mixture along with the rum and chocolate cream. Finally, fold in the egg whites. Pour the batter into a greased and floured 26cm springform pan, star-shaped pan, or 24cm Bundt pan, smooth it out, and bake in a preheated oven (top/bottom heat) at 180°C for 50-60 minutes. Cover with aluminum foil towards the end of the baking time, if necessary. Check with a skewer if it’s not hot enough. Let the cake cool in the pan for 20-30 minutes, then remove and let it cool completely. Dust with powdered sugar or cover with chocolate glaze.