Jessi's Chocolate Cake

Ingredients for 1 servings:

• 6 eggs, class M
• 180 g powdered sugar
• 60 g butter
• 150 g dark chocolate coating
• 1 vanilla pod(s), the pulp
• 1 lemon(s), zest of an untreated
• 2 pinches of cinnamon
• 120 g flour
• 3 pinches of baking powder
• 120 g hazelnuts, finely ground
• 100 g cake icing (chocolate)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

with hazelnuts

Chop the chocolate coating into small pieces and melt in a water bath (not too warm). Beat the butter with the powdered sugar and spices until light and fluffy. Add the melted, but not warm, chocolate coating. Loosen the chocolate coating from the side of the mixing bowl to ensure the chocolate is evenly distributed. Sift the baking powder with the flour and mix with the nuts. Alternately stir the eggs and flour into the mixture on low speed. Grease and flour a 22 cm springform pan. Pour in the chocolate mixture. Bake at 170°C (convection oven) for about 30-40 minutes. After about 10 minutes, when the cake has a light skin on top, score it with a sharp knife. The cake can now rise evenly. Cover the cooled ring with a thin layer of chocolate glaze. Tip: Blow off the glaze with a hairdryer so it won’t be too thick and will be easier to cut. (Not for chocolate coating, which needs to be tempered).