Pecan Chocolate Cake

Ingredients for 1 servings:

• 100 g pecans, ground
• 50 g amaretti biscuits
• 110 g dark chocolate coating
• 75 g butter
• 4 m.-sized eggs
• 90 g sugar
• 1 pinch of salt
• 200 g butter, room temperature
• 50 g powdered sugar
• 50 g dark chocolate coating
• 2 tbsp rum
• 8 pecans, whole

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Finely crumble the amaretti in a freezer bag with a rolling pin and mix with the ground nuts. Melt the butter and chocolate coating separately. Separate the eggs and chill the egg whites. Beat the egg yolks and 50g of sugar with a hand mixer until creamy, then gradually beat in the butter and chocolate coating alternately. Stir in the nut mixture. In a cold bowl, beat the egg whites with the sugar and a pinch of salt until stiff peaks form. Carefully fold into the nut mixture with a whisk until evenly distributed. Line the bottom of an 18cm springform pan with baking paper and pour in the batter. Bake in a hot oven at 180°C (top/bottom heat) for 40 minutes. Then chill the cake overnight. For the cream, melt the chocolate coating. Beat the butter and powdered sugar until creamy. Slowly stir in the chocolate coating and finally add the rum. Cut the cooled cake in half horizontally, spread about half of the chocolate cream on top, and place the cake topper on top. Spread the remaining cream on the top and sides. Top with the pecans. Note: For a 25cm springform pan, you can double the ingredients. The baking time will then increase by about 10 minutes. Do a toothpick test.