Moist nut cake

Ingredients for 1 servings:

• 200 g butter , (150 g)
• 150 g brown sugar (110 g)
• 4 m.-sized eggs, (3)
• 8 g rum, (6 g)
• 250 g hazelnuts, ground (200 g)
• 150 g flour, (100 g)
• 8 g baking powder, (6 g)
• 100 g chocolate, (75 g)
• 8 g liqueur, coffee liqueur (6 g)
• e.g. powdered sugar, chocolate or nut glaze

Instructions

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

ideal for using chocolate Santa Clauses and bunnies

Cream the butter and sugar until creamy, then beat in the eggs one at a time and the rum. Sift the flour, nuts, and baking powder and stir briefly. Finally, lightly fold in the chopped chocolate and coffee liqueur. Pour everything into a greased bundt cake pan and smooth the surface. Bake at 170-175°C (top/bottom heat) for about 50-60 minutes. Do a toothpick test! Dust the cooled cake with powdered sugar or cover with chocolate or nut glaze, if desired. The quantities in parentheses refer to a loaf pan.