Chocolate nut cake

Ingredients for 1 servings:

• 400 g dark chocolate
• 400 g hazelnuts
• 150 g sugar
• 1 pinch of salt
• 1 tsp vanilla extract
• n. B. bitter almond aroma
• 4 eggs
• 200 g sunflower oil
• 250 g milk
• 100 g baking cocoa
• 100 g cornstarch
• 200 g flour
• 1 packet of baking powder

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 55 minutes

Preheat the oven to 175°C (conventional) (approx. 155°C fan-assisted). Melt the chocolate over a bain-marie. Roughly chop or shred the hazelnuts in a mixer. Place the sugar, salt, vanilla extract, bitter almond flavoring, and eggs in a mixing bowl and beat in a food processor on high until creamy white. Briefly stir in the oil and milk on low speed. Sift the cocoa, cornstarch, flour, and baking powder into the mixture and fold in briefly. Fold in the nuts and chocolate. Bake the batter in a 26 cm Bundt cake pan for 45 minutes, then use the toothpick test to check the cake is done. I sprinkled the finished cake with Nesquik Kaba. My husband and the hostess think it would be nice to sprinkle chocolate coating on top, but I think that would be a bit too much for me.