Italian chocolate cake

Ingredients for 1 servings:

• 200 g butter
• 250 g sugar
• 1 pinch(s) vanilla powder
• 5 eggs
• 1 pinch of salt
• 75 g flour
• 250 g almond(s), ground
• 150 g chocolate, grated dark
• 1 tsp coconut oil, melted
• 150 g powdered sugar
• 1 tsp, levelled cocoa powder
• 3 tbsp rum

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 50 minutes

Cream the butter and sugar until fluffy, add the vanilla and salt, and beat in the room-temperature eggs, one at a time. Briefly stir in the remaining ingredients and pour into a greased and floured 26 cm springform pan. Bake at 175°C for about 75 minutes. After baking, mix the ingredients into a glaze and spread it over the cake. To ensure the chocolate is more thoroughly mixed, I don’t grate it; instead, I melt it in water that has been brought to a boil in a small, lidded saucepan. Do not continue boiling! After a few minutes, I drain off as much water as possible. By the way, it’s worth using good chocolate rather than cheap block chocolate. The flavor of the cake improves considerably!