Moist chocolate cake

Ingredients for 1 servings:

• 4 eggs
• 150 g sugar
• 1 pinch of salt
• 150 ml rapeseed oil
• 150 ml milk
• 2 tbsp, heaped cocoa powder
• 1 sachet of vanilla sugar
• 1 sachet of baking powder
• 250 g flour
• 50 g hazelnuts, ground or chopped
• 300 ml milk
• 100 g dark chocolate
• 2 tbsp baking cocoa
• ½ tbsp cornstarch
• 50 ml rapeseed oil
• 60 g sugar
• e.g. pistachios, chopped
• e.g. coconut flakes

Instructions

Working time approx. 30 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 40 minutes

for a square, deep baking pan approx. 30 x 25 cm

Beat the eggs with the sugar and a pinch of salt until frothy. Mix the egg custard with the cocoa, baking powder, vanilla sugar, oil and milk until no cocoa lumps remain. Add the flour and hazelnuts and continue to mix the batter well until the batter is smooth. Grease a deep, square baking pan (approx. 30 x 25 cm) well or grease it with rapeseed oil and pour in the batter. Bake in an oven preheated to 180°C (top/bottom heat) for approx. 20-25 minutes on the middle rack. In the meantime, prepare the chocolate glaze. Heat the milk, cornstarch, sugar, cocoa powder and rapeseed oil and stir until the cocoa has dissolved. Add the chocolate and let it melt slowly. Set the glaze aside until the cake is fully baked. After letting it rest for 10 minutes, portion the cake out of the baking pan and pierce plenty of holes in it with a skewer. Pour the still-warm glaze over the lukewarm cake, shaking and tapping it to ensure the chocolate sauce runs into the holes. Let the cake rest for another 30-45 minutes. Then sprinkle with pistachios and coconut flakes and serve lukewarm or completely cooled.