Chocolate fruit loaf cake with cornflake crunch

Ingredients for 1 servings:

• 200 g sugar
• 4 eggs
• 170 g butter or margarine
• 1 tbsp, leveled baking powder
• 120 g flour
• 200 g block chocolate
• 6 tbsp water
• 100 g cornflakes
• 6 peaches, apricots or nectarines
• Butter or margarine for the mold

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 5 minutes

Melt the chocolate with 6 tablespoons of water in a small saucepan over low heat, stirring regularly. Beat the eggs, sugar, and softened margarine/butter until fluffy. Combine the flour and baking powder and add to the mixture. Crumble the cornflakes as finely as possible in your hand and add to the mixture. Stir the melted chocolate into the batter. Core the fruit, cut it into small pieces, and carefully stir it into the batter. Grease the loaf pan and pour in the batter. Bake the cake at 175°C (top/bottom heat) for about 40 minutes. The cake tastes best lukewarm on the day it is baked. Note: I use unsweetened whole-grain cornflakes. Depending on what fruit is available, I use fresh mountain peaches and apricots, nectarines, or a mixture of all of the above.