Sarah's super moist chocolate nut cake

Ingredients for 1 servings:

• 4 eggs
• 1 cup sugar
• 1 packet of vanilla sugar
• 1 cup flour
• 150 g hazelnuts, ground
• 50 g almond(s), chopped
• 1 cup cocoa powder (Kaba, not baking cocoa)
• 1 cup of sparkling mineral water
• 1 cup oil, neutral
• 1 packet of baking powder
• possibly dark chocolate coating for spreading

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

Mug cake

Whisk the eggs with the sugar and vanilla sugar until frothy (if you don’t like it too sweet, you can use half the sugar). Then gradually add the other ingredients until a fluffy batter forms. Whether you use a ring or loaf pan, it doesn’t matter; in any case, you should grease the pans thoroughly or line them with baking paper, as otherwise the cake will stick. Preheat the oven to 160°C (320°F) and bake the cake for about 50 minutes. Let it cool completely and, if you like, cover it with dark chocolate, but it’s not necessary; it’s delicious as it is. By the way, I use small “regular” coffee cups, not mugs.