Chocolate cake

Ingredients for 1 servings:

• 200 g dark chocolate coating
• 100 g pine nuts
• 125 g butter, soft
• 4 eggs
• 100 g sugar
• 1 packet of vanilla sugar
• 50 g flour
• 1 pinch of salt
• Powdered sugar for dusting
• Cocoa powder for dusting
• 2 tsp butter for the mold

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Chocolate cake

Cut the chocolate coating into pieces and place in a bowl. Place in a saucepan, fill the pan halfway with water, and allow to warm, but do not boil. When the chocolate coating has melted, remove the bowl from the water bath and allow the melted chocolate coating to warm to the touch. Using a large, heavy knife, finely chop the pine nuts on a board—the finer the better. Separate the eggs. Beat the egg whites until stiff peaks form in the bowl. In a mixing bowl, cream the butter with the sugar and vanilla sugar until light and fluffy. Stir in the egg yolks one at a time. Mix in the chocolate coating and pine nuts, spoonful by spoonful. Pile the stiffly beaten egg whites on top, sift the flour over the mixture, and whisk to loosely combine. Preheat the oven to 150°C (convection oven at 130°C without preheating). Brush a springform pan with butter and pour the mixture into the pan. Bake the cake on the middle rack for 50-60 minutes. Check occasionally with a wooden skewer to make sure no batter is sticking to it. Let the cake cool in the pan for about 15 minutes, then sprinkle with powdered sugar, then sprinkle with cocoa powder, and carefully remove from the pan.