John Myers
Ingredients for 1 servings:
- 7 eggs
- 300 g sugar
- 150 g chocolate
- 300 g hazelnuts, ground
- 60 g flour
- 1 packet of baking powder
- 4 tbsp rum
- 4 cups of cream
Instructions
Working time approx. 20 minutes; Rest period approx. 1 day; Cooking/baking time approx. 1 hour; Total time approx. 1 day 1 hour 20 minutes
The day before: Coarsely grate or chop the chocolate. Grease a 26 cm or 28 cm springform pan and flour it. Beat the eggs and sugar until frothy, add the chocolate pieces, nuts, flour, and baking powder, and fold in. Pour the batter into the pan and bake at 175 °C for about 1 hour. If the surface is getting too brown, cover with aluminum foil for the last 15 minutes. The next day: Make a 1 cm cut in the cake from the edge and hollow it out. Crumble the scooped-out crumbs and soak them in rum. Whip 2 cups of cream until stiff peaks form, fold in the crumbs, and fill the cake, smoothing it down. Whip 2 cups of cream until stiff peaks form and decorate the cake. The cake tastes best after it has had another night in the fridge to rest.
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