John Myers
Ingredients for 1 servings:
- 100 g margarine
- 50 g sugar
- 3 egg yolks
- 125 g hazelnuts, ground, 60 g sweetened cocoa powder (e.g. Kaba)
- 1 tsp baking powder
- 3 egg whites, beaten to snow
- 1 jar cranberries
- Whisky, as desired
- 1 ½ cups whipped cream
- Sugar
- Cream stiffener
- Chocolate shavings
Instructions
Working time approx. 40 minutes; Total time approx. 40 minutes
a simple cake without flour
Beat the margarine, sugar, and egg yolks until fluffy. Mix the nuts, cocoa, and baking powder and stir in. Finally, fold in the beaten egg whites. Bake in a 24 or 26 cm springform pan on the second rack from the bottom at 170°C for about 40 minutes. This base can easily be stored in a cool, well-wrapped container for several days. To serve, mix the cranberries with the whiskey, if desired, and spread it on the base. Whip the cream with the sugar and a little cream stiffener until stiff. Spread the cream over the cranberries, and use a piping bag to pipe small tufts of cream around the edges. Finally, spread the grated chocolate over the center of the cake.
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