Eugenius cake

Ingredients for 1 servings:

• 8 eggs
• 105 g butter
• 210 g sugar
• 210 g hazelnuts, grated
• 180 g chocolate (block chocolate)
• 1 ½ tbsp cocoa powder
• 4 tbsp flour
• 1 ½ tsp baking powder
• 3 cups of cream
• 1 ½ bars of chocolate, milk

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Moist chocolate cake

Cream the butter, sugar, and egg yolks until fluffy. Stir in the grated nuts, melted chocolate, and cocoa powder. Dust the stiffly beaten egg whites with flour and baking powder and carefully fold them in. Line a springform pan with greaseproof paper. Bake at 175-200°C for about 1 hour. Once the base has cooled completely, scoop out a hole with a tablespoon (the edges and base should remain about 1 cm thick). Crumble the scooped out portion well. Sprinkle 3/4 of the grated milk chocolate over the top and fold in the stiffly whipped cream. Pour the mixture into the base and sprinkle with the remaining chocolate. Tip: It’s best to bake the base the day before scooping out the dough; it will work better this way.