Summary

Ingredients

• 250 g butter
• 200 g suar
• 4 egg (s)
• 250 g flour
• 180 g hazelnuts, round
• 100 g chocolate, rated, dark chocolate
• 1 pinch (s) cinnamon
• 1 shot rum
• 1 packet baking powder

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Instructions

1. Mix all ingredients together.
2. 4 screw-top jars, each 440 ml, grease well with butter.
3. Fill in about 2/3 of the dough and bake on the lowest rack at 160 degrees for about 40 minutes. Do a chopstick test!
4. Then take it out of the oven, cut off the baked cake smoothly at the edge and close it immediately with the screw cap.
5. Let cool down slowly.
6. The cake can be kept for up to 6 months and you always have a piece of cake in the house if you feel like it or if you have unexpected visitors.