Chocolate-almond bundt cake

Ingredients for 1 servings:

• 6 eggs
• 330 g sugar
• 300 g flour
• 30 g cocoa powder
• 175 ml water
• 175 ml oil
• 125 g almond flakes
• 1 packet of baking powder
• 1 packet of vanilla sugar
• 1 shot of rum or rum flavoring
• Jam, (apricot jam)
• Chocolate glaze

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes

chocolatey and crispy at the same time

Separate the eggs. Beat the yolks with sugar, vanilla sugar, and water until frothy. Beat the egg whites with a small pinch of salt until stiff peaks form. Meanwhile, combine the flour with the baking powder and cocoa powder. When the yolk mixture is nice and frothy, whisk in the oil and rum. Then fold in the flour and egg whites alternately. Finally, fold in the almond slivers. Grease a Bundt cake pan and fill with the batter. Bake the Bundt cake in a preheated oven at 180°C for about 55-60 minutes (test with a skewer). Spread the cooled Bundt cake with warmed apricot jam, let it dry, and then cover with chocolate glaze. Sprinkle with brittle or chopped almonds, if desired.