Tyrolean nut cake in a jar

Ingredients for 7 servings:

• 200 g butter
• 200 g sugar
• 200 g hazelnuts, ground
• 200 g dark chocolate shavings
• 6 eggs, separated
• 125 g flour
• 1 tsp, leveled baking powder
• 1 tsp, smothered cinnamon
• 100 g raisins, soaked overnight in:
• 2 tbsp rum
• some lemon(s), organic, grated peel

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 35 minutes; Total time approx. 12 hours 55 minutes

for storage, very juicy, very chocolatey and very powerful, but very tasty

The night before, mix the raisins with the rum and let it soak overnight. The next day, beat the egg whites until stiff. Cream the butter, egg yolks, and sugar until fluffy, then mix in the nuts, flour, cinnamon, baking powder, rum raisins, and lemon zest. Then fold in the beaten egg whites and finally the chocolate shavings. Line the jars thoroughly with melted butter and crumble them. The rims must be completely clean. I use a baking spray, which prevents crumbs and is easier to handle. Pour the batter into the jars, filling them to about two-thirds full. I use the 325 ml jars of Bonne Maman jam and fill them almost to the top of the ridge. This makes seven jars. The rims must also be completely clean. Place the jars, uncovered, in an oven preheated to 175°C (top/bottom heat), for 35 minutes. Towards the end of the baking time, use the skewer test to check whether the cakes are cooked through (e.g. insert a skewer into the cake; if there is still dough sticking to it when you pull it out, bake for a few more minutes). Place the lids in boiling water about 10 minutes before baking. When the cakes are cooked, remove each lid one at a time using tongs, let it drain well, then immediately screw them onto a jar straight from the oven (wear oven gloves!). As they cool, a vacuum will form, which you will usually hear a cracking sound and the middle of the lid will no longer give way when pressed. The cake should keep for a few weeks if stored in a cool place. The rum raisins and lots of chocolate make it quite moist; we usually finish it after 4 weeks, so I can’t give any information on the maximum shelf life.