Swiss hazelnut chocolate cake

Ingredients for 16 servings:

• 200 g semi-sweet chocolate coating
• 200 g butter
• 6 m.-sized eggs
• 200 g sugar
• 200 g hazelnuts, roasted, ground
• 50 g flour
• 2 tsp baking powder
• Salt
• 4 tbsp brown rum, 40%
• 200 g semi-sweet chocolate coating

Instructions

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

Melt coarsely chopped chocolate in a double boiler. Stir diced butter into the warm chocolate. Beat eggs and sugar with a hand mixer until fluffy. Mix ground hazelnuts with flour, baking powder, and a pinch of salt. Beat the chocolate-butter mixture with a hand mixer until creamy, then gradually stir in the egg-sugar mixture. Finally, add the rum and the nut-flour mixture. Grease a 26 cm springform pan only on the bottom and dust with flour. Pour in the batter and bake at 180°C on the second rack from the bottom for 50-60 minutes (gas mark 2-3, fan oven 40 minutes at 160°C). Cover the cooled cake with melted chocolate. This is a very aromatic and moist cake that goes particularly well with semi-whipped cream and rum-soaked fruit!