Tini's chocolate nut cake

Ingredients for 1 servings:

• 6 eggs
• 200 g sugar
• 1 packet of vanilla sugar
• 1 pack of speculatius spice
• 1 packet of baking powder
• 4 tbsp, heaped cocoa powder
• 200 g almonds, ground
• 120 g flour, sifted
• 130 ml carbonated mineral water
• 130 ml sunflower oil
• 2 handfuls of nuts of your choice
• 1 pack of dark chocolate shavings
• 1 pack of hazelnut brittle
• Fat for the mold
• 200 g dark chocolate coating

Instructions

Working time approx. 25 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 1 hour; Total time approx. 3 hours 25 minutes

Preheat the oven to 170°C (top/bottom heat). Grease a ring tin and place it in the refrigerator. Separate the eggs and beat the egg whites with the vanilla sugar until stiff peaks form. Beat the egg yolks, oil, water, cocoa powder, and sugar until frothy. Finely chop the nuts and add them to the egg yolk mixture along with the flour and baking powder. Briefly mix everything with a whisk. Then fold in the beaten egg whites, hazelnut brittle, and the dark chocolate shavings. Pour the batter into the springform pan and bake for about 1 hour. After about 45 minutes, do the skewer test. If no batter sticks to the surface, the cake is done. Let the cake cool, then cover with melted chocolate and decorate as desired.