John Myers
Ingredients for 1 servings:
- 190 g butter
- 190 g sugar
- 4 eggs, size L
- 190 g wheat flour type 405
- 10 g baking powder
- 1 pinch of salt
- 100 g hazelnuts, ground
- 100 g block chocolate, medium-coarsely chopped (not grated!)
- Fat for the mold
- Flour for the mold
- 250 g powdered sugar
- some water, lukewarm
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes
Family recipe
Preheat your oven to 180°C (top/bottom heat). Beat the butter and sugar until fluffy. Gradually add the eggs while beating, then mix the flour, baking powder, and salt in a bowl and stir evenly into the butter and egg mixture. Finally, stir in the ground hazelnuts and the uneven chocolate pieces and pour the batter into a greased and floured loaf pan. Bake the cake for 45-50 minutes, making sure to do the toothpick test. Depending on your oven, you may need to cover the cake for the last 15 minutes to prevent it from overcooking. Remove the nut cake from the oven and let it cool slightly in the pan, then transfer it to a wire rack to cool completely. Mix the powdered sugar and water together to make a thick glaze and spread it thickly over the cake.
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