Monastery cake

Ingredients for 1 servings:

• 6 eggs, separated
• 1 pinch of salt
• 200 g margarine
• 200 g sugar
• ½ lemon(s), grated peel only
• 1 tsp cinnamon
• 240 g chocolate, block chocolate or dark chocolate, coarsely chopped
• 200 g hazelnuts, grated
• 60 g breadcrumbs
• possibly powdered sugar

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

moist chocolate hazelnut cake without flour or raising agents

This cake is based on a recipe from a monastery near me that has been baking a “house cake” for decades. The recipe is sufficient for a 28 cm loaf pan. Beat egg whites with salt until stiff peaks form. Whisk together the margarine, sugar, egg yolks, lemon zest, and cinnamon until fluffy. Mix the hazelnuts, breadcrumbs, and chopped chocolate. Layer the egg whites with the beaten egg whites onto the margarine mixture, carefully folding them in. Bake at 170°C (350°F) for about 55 to 60 minutes. The cake may shrink slightly after baking, but not much, and that’s not a problem. Dust it with powdered sugar if you like.