Baileys Nut Bundt Cake

Ingredients for 1 servings:

• Fat and breadcrumbs for the form
• 2 tbsp coffee powder (instant cappuccino powder)
• 100 g walnuts
• 200 g dark chocolate
• 150 g flour
• 100 g cornstarch
• 1 packet of baking powder
• 5 m.-sized eggs
• 250 g powdered sugar
• ¼ liter of oil (sunflower oil)
• ⅛ liter Baileys Irish Cream
• 75 g semi-sweet chocolate coating
• possibly powdered sugar, for dusting

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Grease a Bundt pan (22 cm diameter, approx. 2.5 l capacity) and dust with breadcrumbs. Dissolve the cappuccino powder in 100 ml of hot water and let cool. Grind the nuts. Finely chop the chocolate. Mix and sift the flour, starch, and baking powder. Stir in the nuts. Beat the eggs and powdered sugar with the whisk of a hand mixer for about 7 minutes until frothy. Slowly add the oil and liqueur while continuing to beat. Briefly stir in the flour and nut mixture in portions, alternating with the cappuccino. Briefly fold in the chocolate. Spread into the Bundt pan and bake in a preheated oven (electric oven 175°C, fan oven 150°C, gas mark 2) for 1-1 1/4 hours. Let the Bundt cake cool for about 10 minutes. Then turn it out of the pan and let it cool completely. Roughly chop 75g of chocolate coating and melt it in a hot water bath. Spread it thinly on a smooth surface (e.g. a marble slab, a porcelain plate, or the back of a baking tray) and let it dry. Then shave off the layer of chocolate coating with a spatula. Roughly chop 150g of chocolate coating and melt it in a hot water bath. Cover the cake with it. Immediately spread the chocolate shavings on top. Let the icing dry. Dust the Bundt cake with powdered sugar before serving, if desired. Note: You can save yourself a lot of work by buying ground nuts (e.g. almonds) instead of walnuts. I simply shaved the 75g of chocolate coating as it was—there’s no need to melt it first. The cake is soooo delicious that the three of us devoured it within two days.