Summary

Ingredients

• 150 g chocolate, dark
• 6 egg (s), 200g butter, 2 pts. Vanilla sugar, 150 g sugar
• salt
• 200 g hazelnuts, round
• 150 grams flour
• 50 g cornstarch
• 1 teaspoon Baking powder
• 1 packet pudding powder, chocolate
• 2 tablespoon rum
• Butter and breadcrumbs for the pan
• possibly powdered sugar, to sieve
• possibly couverture, to cover

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Instructions

1. Grate the chocolate. Separate the eggs and beat the egg whites with the salt until stiff. Mix the butter, sugar and vanilla sugar until frothy. Add the egg yolks one after the other and stir everything together until frothy. Preheat the oven to 180 °. Mix the hazelnuts with the flour, chocolate, cornstarch, baking powder and pudding powder and pour the mixture into the foam mixture, tablespoon at a time, with the rum. Carefully fold in the egg whites. Butter a cup cake pan well and sprinkle with breadcrumbs. Pour in the dough and smooth it out. Bake in a hot oven at approx. 160 ° for approx. 1 hour. Turn the hot cake out onto a rack and let it cool for at least 6 hours, or even better overnight.
2. Dust with powdered sugar or cover with dark chocolate couverture as desired.