Pecan pie

Ingredients for 1 servings:

• 200 g butter, room temperature
• ½ tsp cinnamon powder
• 1 pinch of salt
• 200 g powdered sugar
• 4 eggs
• 130 g pecans, salted or unsalted, depending on taste
• 130 g milk chocolate
• 1 m.-sized apple
• ½ lemon(s), juice
• 200 g flour
• 1 tsp baking powder
• some fat
• some powdered sugar
• 15 pecans
• 20 g milk chocolate

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 40 minutes

Grease a small Bundt cake pan and sprinkle with breadcrumbs. Set aside 15 whole pecans. Roughly chop the rest. Break 130g of chocolate into pieces and finely chop. Peel, halve, core, and coarsely grate the apple. Sift the flour with the baking powder. Squeeze half a lemon. Preheat the oven to 165°C (325°F). Beat the butter, cinnamon, salt, and powdered sugar with a mixer until light and fluffy. Add the eggs, one at a time, and mix well. Gradually mix in the nuts, chocolate, apple, and lemon juice. Add the flour in portions and mix in. Pour the batter into the Bundt cake pan and smooth it out. Drop the pan firmly onto the work surface a few times to expel any air bubbles. Bake for about 55 minutes. The cake will still be very moist shortly after baking. Let stand in the pan for 10 minutes. Turn out onto a wire rack and let cool completely. Lightly dust the top edge of the cake with powdered sugar. Melt the chocolate and use it to decoratively adhere the whole pecans to the bottom edge of the cake.