Coffee hazelnut cake in dome shape

Ingredients for 1 servings:

• 50 g espresso beans
• 400 ml whipped cream
• 1 packet of vanilla sugar
• 2 bags of cream stiffener
• 100 g hazelnut brittle
• 1 espresso, freshly brewed, approx. 50 ml
• 3 tbsp rum
• 100 g dark chocolate coating
• 80 g butter
• 100 g sugar
• 4 eggs
• 100 g hazelnuts, ground
• 250 g flour
• Fat and flour for the mold

Instructions

Working time approx. 35 minutes; Rest time approx. 2 hours 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 3 hours 40 minutes

for a small springform pan 20 cm diameter

Finely grind the espresso beans, mix with the cream, and let it sit in the refrigerator for about two hours. Preheat the oven to 170°C (fan). Grease and flour a 20cm springform pan. Brew an espresso and mix with 3 tablespoons of rum. Finely chop the dark chocolate. Melt the butter and beat it with 50g of sugar until fluffy. Separate the eggs, stir in the egg yolks, then stir in the chocolate, nuts, flour, and espresso rum. Beat the egg whites until stiff peaks form, then fold into the batter. Pour the batter into the pan and smooth it down. Bake for about 35 minutes. Let it cool slightly and then carefully remove it from the pan. Scoop out the cake center with a tablespoon, leaving a 2cm wide and 2cm high edge. Crumble the scooped cake center. Pour the espresso cream through a fine sieve and beat until stiff peaks form. Combine the vanilla sugar and cream stiffener and beat in. Fold in the brittle and spread the brittle cream on the base. Then chill for 30 minutes. Finally, sprinkle with cake crumbs.