Berry mocha cake with light nut batter

Ingredients for 1 servings:

• 150 g butter
• 150 g sugar
• 4 eggs
• 200 g hazelnuts, ground
• 50 g flour
• 1 tsp baking powder
• 600 g cream
• 3 packs of cream stiffener
• 1 tbsp vanilla sugar
• 200 g chocolate (mocha chocolate)
• 750 berries, fresh

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 5 hours; Cooking/baking time approx. 30 minutes; Total time approx. 7 hours

with mocha chocolate and fresh berries

Put 400g of cream in a saucepan and melt 150g of mocha chocolate in it. Do not allow the cream to boil. Chill the mocha cream for at least 5 hours. Preheat the oven to 175°C. Grease and flour a 26cm springform pan with butter. Cream together the butter and sugar until creamy. Beat in the eggs one at a time. Mix the hazelnuts, flour, and baking powder and stir in. Pour the batter into the springform pan and bake for 30-35 minutes. Let the cake cool and then cut it in half horizontally. Whip the mocha cream with 2 packets of cream stiffener until stiff. Set aside about 100g for the decoration. Chop the remaining 50g of mocha chocolate and fold it into the mocha cream. Reserve some for decoration if desired. Place a cake ring around the bottom layer and spread the mocha cream evenly over it. Place the top layer on top and chill the cake. Sort the berries and set aside a few for decoration. Chop the berries. Whip 200g of cream with 1 sachet of cream stiffener and 1 tablespoon of vanilla sugar until stiff. Fold in the berries and spread the berry cream evenly over the top layer. Decorate the cake with mocha cream, berries, and chopped mocha chocolate, and chill.