Cranberry cake with hazelnuts and chocolate

Ingredients for 1 servings:

• 150 g flour
• 1 tbsp powdered sugar
• 3 tbsp potato starch or cornstarch
• 160 g hazelnuts, ground
• 100 g dark chocolate
• 1 packet of baking powder
• ½ tsp cinnamon
• 250 g butter or margarine, soft
• 100 g sugar
• 6 eggs
• 1 pinch of salt
• 250 g cranberry jam or other variety of your choice
• Fat for the mold

Instructions

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

Using up leftover cranberry jam

First things first: All ingredients should be at room temperature. Preheat the oven to 170°C (fan/convection oven). Grease a springform pan. Grind the hazelnuts and spread about 1-2 tablespoons of them on the bottom of the greased pan, then grate the dark chocolate. Mix together the flour, cornstarch, baking powder, cinnamon, ground nuts, and the grated chocolate. Separate the eggs. Beat the egg whites with a pinch of salt until fluffy, gradually adding 50g of the sugar. Beat the softened butter or margarine with the remaining 50g of sugar until fluffy, gradually adding the egg yolks and beating for a long time. Now add the flour mixture and the grated chocolate in portions and continue beating. Finally, carefully fold in the beaten egg whites. Pour half of the batter into the pan, then spread the cranberry jam with a spatula (it shouldn’t be too runny; otherwise, drain some of it in a sieve first). Now spread the remaining batter evenly on top. Bake in the hot oven for about 50 minutes, checking with a wooden skewer to see if the batter is sticking. Once it’s done, use the residual heat for another 10 minutes and let the dish stand in the oven. Otherwise, leave the oven on and check occasionally when it’s ready. It’s different for everyone and always depends on the oven. Note: This time I used up all the leftover cranberry pots (from the baked Camembert). My daughter always saves them because she doesn’t like them. For this recipe, I used exactly 10 of them.