Chocolate eggnog bundt cake

Ingredients for 1 servings:

• 5 eggs
• 275 g flour
• 250 g powdered sugar
• 250 ml oil
• 250 g egg liqueur
• 1 packet of baking powder
• 2 packets of vanilla sugar
• 2 tbsp hazelnut spread
• 1 tsp coconut oil or coconut fat
• 100 g dark chocolate
• Fat and breadcrumbs for the form

Instructions

Working time approx. 10 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 50 minutes

All-in dough

Grease a Bundt cake pan well and sprinkle with breadcrumbs. Place in the refrigerator. Preheat the oven to 150°C (top/bottom heat). Do not bake with fan-assisted baking. Combine all ingredients except the hazelnut spread in a large, tall bowl and beat with an electric mixer for one minute. Remove the pan from the refrigerator and pour in 2/3 of the batter. Stir the hazelnut spread into the remaining batter and pour it into the center of the white batter; do not stir. Place the cake in the oven and bake for 90 minutes at 150°C (300°F). Cover with aluminum foil after about 60 minutes. After baking, let the cake rest in the oven for another 10 minutes, then remove and turn out onto a wire rack. Melt the coconut oil and chocolate in a double boiler and coat the cake with the mixture.