John Myers
Ingredients for 1 servings:
- 3 eggs
- 1 tsp, smothered cinnamon
- 110 g sugar
- 125 g butter, soft
- 100 g wholemeal spelt flour
- 25 g cornstarch
- 1 ½ tsp, leveled baking powder
- 75 g hazelnuts, ground
- 75 g chocolate shavings
- 2 tsp vanilla sugar
- 1 tbsp, leveled cocoa powder
- 75 ml red wine
- 1 tbsp rum
- Oil, neutral, for greasing the 6 jars
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 50 minutes
with wholemeal spelt flour, for 6 small jars
Beat the softened butter, eggs, sugar, and vanilla sugar with a mixer for at least 5 minutes until fluffy and creamy. In a second bowl, thoroughly mix the flour, cornstarch, baking powder, cinnamon, cocoa powder, hazelnuts, and grated chocolate and fold into the egg and butter mixture. Slowly add the red wine and rum and mix everything into a smooth batter. Preheat the oven to 175°C (top/bottom heat). Carefully grease the jars with oil using a brush. Divide the batter evenly among 6 small jars, filling the jars about halfway. Bake the cakes on the middle rack for 30 to 40 minutes; do the toothpick test! Immediately close the hot jars tightly with the sterile lids; wear thick gloves to do this!
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