Hazelnut chocolate cake

Ingredients for 1 servings:

• 200 g semi-sweet chocolate coating, coarsely chopped
• 200 g butter, soft, diced
• 6 eggs
• 200 g sugar
• 200 g hazelnuts, ground
• 50 g flour
• 2 tsp baking powder
• Salt
• 4 tbsp brown rum, 40%
• 200 g powdered sugar, sifted
• 60 g cocoa powder
• 1 tsp, heaped cocoa powder
• Fat, for the shape
• Flour , for the shape

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Grease a 26 cm springform pan only on the bottom and dust with flour. Melt the chocolate coating in a large enough bowl over hot water. Whisk the butter into the warm chocolate coating. Beat the eggs and sugar with a mixer until fluffy. Mix the hazelnuts with the flour, baking powder, and a pinch of salt. Then, using a hand whisk, beat the chocolate coating and butter mixture until creamy, then gradually stir in the egg and sugar mixture. Fold in the rum and the nut-flour mixture. Pour the mixture into the pan and smooth it down. Bake in a preheated oven at 180°C on the second shelf from the bottom for 50-60 minutes. Let the cake cool in the pan. Glaze: Combine the powdered sugar and cocoa with 250 ml of water and bring to a boil once, stirring constantly with a whisk. Allow the icing to cool slightly in a water bath. Pour the still-warm icing onto a work surface and spread it out and back together again with a palette knife until it becomes thick and glossy. Remove the cake from the tin, place it on a wire rack, and line it with foil. First, spread the icing over the edges of the cake, then pour the remaining icing over the cake and smooth the surface and edges. Sprinkle the surface with a little cocoa powder. Tip: Rumtopf fruit or semi-whipped cream are delicious as accompaniments to the cake.