I was invited to a friend's birthday for a birthday. She wanted me to bake a cake as a birthday present. Knowing their preferences, the only option was a dry cake with almonds. Since there were no children at the table, I added a good shot of almond liqueur to the dough to round off the taste.
Mix the butter with the sugar and vanilla sugar until frothy, gradually stir in the eggs.
Stir in the flour and baking powder, if the dough is too firm, add some mineral water.
Then gently stir in the almonds and chocolate. Finally add the almond liqueur.
Pour half of the batter into a greased bundt cake tin.
Under the rest of the dough add the cocoa and enough mineral water that it is difficult for the dough to fall off the spoon.
Preheat the oven to 180 degrees top / bottom heat.
Now place the chocolate dough on the light dough in the mold and bake the cake for about 60 minutes on the 2nd rack from the bottom.