Moist chocolate nut cake

Ingredients for 1 servings:

• 4 eggs, size L
• 1 cup sour cream (200 g)
• 1 cup sugar
• 1 packet of vanilla sugar
• 1 cup hazelnuts or walnuts, ground
• 1 cup cocoa powder, unsweetened
• 1 cup flour
• 1 cup of oil
• ½ pack of baking powder
• e.g. powdered sugar or chocolate coating
• Fat and flour for the mold

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 10 minutes

Mug cake

Grease a 30cm loaf pan and dust with flour or nuts. Preheat the oven to 170°C fan/convection oven. Beat the eggs until frothy, then stir in the sour cream. Rinse the sour cream cup and wipe it dry. Use the cup to measure the other ingredients. Now add the sugar and vanilla sugar and mix until creamy. Then gradually stir in the nuts, cocoa powder, flour, baking powder, and oil. Mix everything into a smooth batter, pour into the prepared loaf pan, and bake for about 60 minutes. Do the skewer test. Let the cake cool and decorate with either powdered sugar or chocolate coating. The cake is moist and will keep for a few days if wrapped in aluminum foil. Note: The sour cream cup serves as a measure for the other ingredients.