Urmelis Peanut – Almond – Chocolate – Cake

Ingredients for 1 servings:

• 150 g peanuts
• 50 g ground almonds
• 200 g chocolate, any kind
• 150 g flour
• 50 g cornstarch
• 200 g butter, soft
• 150 g sugar, brown, but white also works
• 1 packet of vanilla sugar
• 2 tsp baking powder
• ½ pack of pudding powder, caramel
• 6 eggs
• 2 tbsp Amaretto, can also be omitted
• 3 tbsp milk
• Fat and flour for the mold
• Couverture for the icing or
• Powdered sugar for dusting

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Christmas leftovers

Coarsely grind the peanuts, briefly toast them with the almonds in a pan, and let cool slightly. Chop the chocolate into small pieces. Cream the butter with the sugar and vanilla sugar until fluffy, then beat in the eggs one at a time. Mix the flour with the cornstarch, baking powder, pudding powder, nuts, and chocolate chips. Stir in the butter mixture, tablespoon by tablespoon, alternating with the Amaretto and milk. Grease a loaf or Bundt pan thoroughly and dust with flour. Pour in the batter and smooth it down. Bake at 150°C (convection oven) or 175°C (top/bottom heat) for 60-70 minutes. Let cool thoroughly, then turn out and dust with powdered sugar or cover with chocolate coating.