Splinter cake

Ingredients for 1 servings:

• 250 g flour
• 250 g butter
• 250 g sugar (or only 200 g if needed)
• 150 g hazelnuts, coarsely ground
• 150 g chocolate (block chocolate), roughly chopped
• 5 eggs
• 1 packet of baking powder
• e.g. Cake icing (dark chocolate)
• Fat for the mold
• Breadcrumbs for the form

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

In a mixer, combine the first seven ingredients to make a batter (if you buy the hazelnuts and chocolate in packets, you can add all of them—the batter is simple and forgiving of any inaccuracies when weighing). Grease a 28cm springform pan (with a tube bottom) and sprinkle with breadcrumbs—the breadcrumbs make the edges nice and crispy and make the cake easier to remove from the pan. Pour the batter into the pan and spread it out. Bake in the oven at 170°C (convection oven) for about 60-70 minutes (check the cake with a skewer towards the end of the baking time). Once cooled, cover with melted chocolate glaze (if you spread it thinly first, you can apply a thick layer for the second layer). Tip: This cake is ideal for baking with small children.