Tyrolean nut cake from my grandma

Ingredients for 1 servings:

• 150 g butter
• 1 tbsp oil
• 250 g sugar
• 100 g flour
• 3 tbsp, levelled cocoa powder
• 5 eggs
• 3 tbsp water
• 100 g dark chocolate, finely chopped
• 125 g nuts, ground
• 100 g almonds, chopped
• 2 tbsp Nutella
• 150 g dark chocolate coating
• Oil for the mold

Instructions

Working time approx. 25 minutes; Rest period approx. 2 days; Cooking/baking time approx. 1 hour; Total time approx. 2 days 1 hour 25 minutes

Nothing beats it!

Separate the eggs and beat the egg whites with 3 tablespoons of cold water until stiff peaks form. When the mixture becomes stiff, add about 1/3 of the sugar and continue beating. In another bowl, beat the butter, oil, egg yolks, and remaining sugar until fluffy. Mix with the dry ingredients (flour, cocoa, baking powder, nuts, and finely chopped chocolate) to form a sticky dough and add the Nutella. Finally, carefully fold in the beaten egg whites (this is best done with a soft spatula). Brush a large loaf pan with a little oil and line it with baking paper, then pour in the batter. Be careful, the batter is very sticky and won’t hold together well once it comes out of the oven! Bake at 160°C (fan oven) on the middle rack for about 1 hour. Once the cake has cooled, cover it thickly with the chocolate coating. Wrapped in aluminum foil and stored in a cool place, the cake will keep for up to 3 weeks. It tastes best when it’s been left to sit for at least two days. We all love it! No matter what other cakes or tarts my grandma makes, the Tyrolean nut cake is always a hit.