Mole cake

Ingredients for 1 servings:

• 5 eggs
• 6 tbsp sugar
• 1 pinch of salt
• 100 g hazelnuts, ground
• 100 g flour
• 1 tsp baking powder
• 1 bar of dark chocolate, cut into small pieces
• n. B. eggnog
• n. B. Peach(s) from the can, cut into wedges
• 500 ml cream
• 2 packs of cream stiffener
• ½ cup chocolate shavings
• Powdered sugar for dusting

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Incredibly delicious! Filled with eggnog and peach slices, a tried-and-true country recipe!

Beat eggs, sugar, and salt in a food processor for 4-5 minutes until fluffy and white. Mix together the flour, baking powder, and nuts and fold in a tablespoon at a time. Fold in the chocolate pieces. Line the bottom of a 28cm springform pan with baking paper or parchment paper. Pour in the batter and bake for 25-30 minutes at 175°C (top/bottom heat). Once cooled, scoop out the finished base with a tablespoon, leaving a border. Set the scooped-out pieces aside. Spread the cake with egg liqueur and top with peach slices—as many as you like. Whip the cream with cream stiffener until stiff, then fold in the chocolate shavings. Fill the cake in a dome shape. Place the scooped-out sponge pieces on top and dust with powdered sugar. The cake tastes best when well-soaked!