Hazelnut and chestnut cake

Ingredients for 1 servings:

• 70 g margarine or butter
• 2 eggs
• 70 g brown sugar
• 1 tbsp vanilla sugar
• 100 g hazelnuts, grated
• 70 g chestnut puree, sweet
• 40 g dark chocolate, finely grated
• 2 tbsp Flour (spelt flour or white flour)
• 1 tsp, leveled baking powder
• 1 tsp powdered sugar, for dusting
• ½ tsp vanilla sugar, for dusting

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

moist, sweet cake with chestnut puree, hazelnuts and chocolate shavings

This amount is sufficient for an 18cm springform pan. For a 26cm springform pan, double the amount and bake for about 10 minutes longer. Beat the margarine until soft, add the eggs, sugar, and vanilla sugar, and beat until fluffy. Mix in the hazelnuts and chestnut puree thoroughly. Stir in the flour and baking powder. Mix the finely grated chocolate into the batter with a wooden spoon. Bake at 170°C (convection oven) for about 45 minutes. Once the cake has cooled, dust with the powdered sugar and vanilla sugar mixture. The cake will sink in the center, but that’s okay!