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Coffee and nut cake

updated

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Ingredients for 1 servings:

  • 75 g butter
  • 125 g ladyfingers
  • 1 tbsp cocoa powder
  • 600 g cream cheese
  • 200 g sugar
  • 4 eggs
  • 4 tbsp syrup (coffee syrup)
  • 4 tbsp syrup (hazelnut syrup)
  • 100 g hazelnuts, sliced
  • some butter for the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

juicy

Grease a 24 cm springform pan thoroughly. Melt the butter over low heat. Place the sponge fingers in a freezer bag and crush them with a rolling pin until crumbly. Mix with the butter and cocoa powder and press into the bottom of the springform pan. For the filling, combine the cream cheese, sugar, eggs, syrup, and sliced ​​hazelnuts. For a more intense flavor, toast the hazelnuts in a pan without fat beforehand. Pour the mixture into the springform pan and bake at approximately 175 degrees Celsius for about 1 hour. Let the cake cool in the pan.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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