Mozart cake

Ingredients for 1 servings:

• 200 g hazelnuts, ground
• 150 g dark chocolate coating, grated or chopped
• 200 g jam (currant or blackcurrant jam)
• n. B. lemon zest
• Cinnamon powder
• 6 eggs
• 200 g dark chocolate coating
• some butter

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Preheat the oven to 170 degrees Celsius (top and bottom heat). Line the bottom of a springform pan with baking paper. Separate the eggs. Thoroughly mix the hazelnuts, currant or blackcurrant jam, chopped chocolate coating, lemon zest and cinnamon powder (if desired), and the egg yolks. Beat the egg whites with a pinch of salt until stiff peaks form and quickly fold into the batter. Pour the batter into the springform pan and bake for about 45 minutes. Do the skewer test—every oven heats differently. If necessary, smooth the top of the cake with a sharp knife. Remove from the pan and turn out onto a wire rack, then peel off the baking paper. For the glaze, melt the chocolate coating with a little butter in a double boiler, let it cool, and then reheat. Using a glaze knife, first glaze the edges of the cake, then the top. Tip: If you like the cake particularly moist, cover it with warmed redcurrant jelly after baking and cooling, let the cake rest in the cold overnight and continue with the chocolate coating the next day.