John Myers
Ingredients for 1 servings:
- 200 g butter, room temperature
- 300 g sugar
- 4 m.-sized eggs
- ½ tsp cinnamon powder
- 1 tsp instant coffee powder
- 200 g flour
- 15 g cocoa powder
- 1 packet of baking powder
- 200 g hazelnuts, ground
- 200 ml milk
- 200 g block chocolate
- n. B. Chocolate coating for coating
- Fat and breadcrumbs for the form
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes
a chocolate nut cake recipe from my grandmother from the 70s
Melt the chocolate block in a double boiler. Cream the butter with sugar, eggs, cinnamon, and coffee powder until fluffy. Combine the flour, cocoa powder, and baking powder, and stir in the hazelnuts alternately with the milk. Finally, add the melted chocolate block, stir well, and pour the batter into a well-greased and breadcrumb-coated springform pan. Bake in the oven at 180 degrees Celsius (convection oven) for about 1 hour. After 45 minutes, cover the cake with aluminum foil if necessary to prevent it from overcooking. Remove from the pan and let cool. If desired, you can now cover the cake with melted chocolate coating.
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