Moist chocolate nut cake

Ingredients for 1 servings:

• 125 g butter or margarine, soft
• 150 g sugar
• 4 egg whites, stiffly beaten
• 4 egg yolks
• 4 tbsp milk
• 250 g hazelnuts (or almonds), ground
• 125 g flour
• 2 tsp baking powder
• 1 bar of chocolate (milk), chopped
• 1 pinch of salt
• Fat for the mold
• Cake icing as desired

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Beat the softened butter or margarine with the sugar, salt, and egg yolks until light and creamy. Mix the flour with the baking powder and gradually stir in briefly and vigorously. Fold in the ground nuts and chopped chocolate. Add the milk. Finally, fold in the beaten egg whites. Grease a loaf or ring tin and pour in the batter. Bake in a preheated oven at 175°C (convection oven) on the middle rack for about 50-70 minutes. Do the skewer test! Once the cake has cooled, you can frost it with warmed cake icing, if desired. Tip: The batter can also be baked in muffin tins. It makes enough for about 18 cakes. The baking time is only about 20 minutes.