Coffee – Nut – Cake

Ingredients for 1 servings:

• 1 tbsp instant coffee powder
• 3 tbsp water, hot
• 5 eggs
• 180 g sugar
• 50 g flour
• 2 tsp baking powder
• 200 g hazelnuts, ground
• 2 tsp instant coffee powder for the coffee cream
• 500 ml cream
• 30 g powdered sugar, sifted
• 2 points cream stiffener
• 100 g semi-sweet chocolate coating
• 50 g butter
• some chocolate, two-tone coffee cream chocolate

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

For the dough, dissolve the coffee powder in the water. Beat the eggs and coffee with a hand mixer until frothy. Slowly add the sugar. Continue beating until frothy. Sift the flour with the baking powder and mix briefly on the lowest speed. Carefully fold in the hazelnuts. Pour the dough into a springform pan lined with baking paper and smooth it out. Place the pan on the oven rack. Bake in a preheated oven at 180°C (top/bottom heat), 160°C (fan oven), gas mark 2-3 for about half an hour. Let the base stand for 10 minutes, then remove from the pan, remove the baking paper, and allow to cool. Cut the base in half horizontally twice. Sift the coffee powder and briefly whip the cream. Mix the icing sugar, coffee powder, and cream stiffener and drizzle into the cream while whisking. Whip until stiff peaks form. Take out about 4 tablespoons and chill. Place the bottom layer on a cake plate. Spread half of the cream on top, place the middle layer on top, spread the remaining cream on top, and place the top layer on top. Chill the cake. Melt the chocolate coating with butter in a double boiler, stirring continuously. Let it cool slightly. Spread it on the surface of the cake and let it set. Cover the edge of the cake with the reserved cream. Shave the chocolate and garnish the cake with it.