Classic nut cake with chocolate pieces

Ingredients for 1 servings:

• 120 g wholemeal flour
• 1 tsp baking powder
• 1 pinch of salt
• 120 g butter
• 80 g sugar
• 2 eggs
• 80 ml milk
• 100 g hazelnuts, ground
• 50 g walnuts, ground
• 100 g dark chocolate, chopped
• n. B. Grease for the mold
• 3 tbsp rum
• 2 tbsp cherry jam
• 1 tbsp water
• 100 g dark chocolate coating
• n. B. Hazelnuts, chopped

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 50 minutes; Total time approx. 2 hours 20 minutes

Grease a loaf pan and preheat the oven to 175°C (top/bottom heat). Mix together the flour, baking powder, and salt. Briefly beat the butter with a hand mixer, add the sugar, and beat both until light and fluffy. Beat in the eggs one at a time, then add the flour mixture. Add the milk and nuts a little at a time, alternating between portions, and stir in. Finally, fold in the chopped chocolate. Pour the batter into the greased loaf pan and smooth the surface. Bake the cake in the preheated oven for about 50 minutes. Do the skewer test before removing it. Remove the cake from the oven and let it cool for 10 minutes. Brush the nut cake with the rum. Bring the jam to a boil with a tablespoon of water and spread it on the cake. Melt the chocolate coating over a double boiler and cover the cake with it. Finally, decorate with the chopped hazelnuts.