John Myers
Ingredients for 1 servings:
- 250 g butter
- 200 g sugar
- 6 eggs
- 3 tbsp, levelled cocoa powder
- 1 tbsp, sautéed cinnamon
- 125 ml coffee, strong, lukewarm
- 150 g hazelnuts or almonds, ground
- 250 g flour
- 1 packet of baking powder
- Fat and breadcrumbs for the mold
- 1 pc. Cake icing (chocolate)
- 1 bag of chocolate decoration (mocha beans)
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes
Moist sponge cake with hazelnuts or almonds that stays fresh for a long time
Cream the butter and sugar until very fluffy. Beat in the eggs, one at a time. Sift the flour with the baking powder, cocoa powder, and cinnamon, and stir in. Stir in the coffee and nuts. Pour the batter into a well-greased, breadcrumb-coated bundt pan. Bake in a preheated oven at 175°C (top/bottom heat) for about 45 minutes (test with a toothpick). Once cooled, cover with chocolate icing and decorate with mocha beans.
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