Preheat oven (convection) to 195 ° C. Separate the eggs and beat the yolks in a large bowl with sugar and vanilla sugar until frothy. Mix the nuts and baking powder well. Roughly chop the block chocolate and add the nuts and baking powder to the egg yolk mixture. Beat the egg whites into egg whites and fold into the mixture. Pour the dough into a carefully greased, high-quality Gugel-Hupf dish (e.g. v. Kaiser) that has been sprinkled with breadcrumbs and bake on the 2nd rail from the bottom for approx. 50 - 60 minutes. After 30 minutes, check whether the cake is getting too dark, then cover with baking paper. Do a stick test after 50 minutes, if nothing sticks, the cake is ready! Immediately fall onto a cake rack. After cooling, remove the excess breadcrumbs with a brush, otherwise you will have unsightly crumbs in the glaze afterwards. Cover the cake with the dark chocolate couverture and enjoy.
This cake is easy to keep in a cool place and tastes better every day. The recipe comes from my aunt Ellie Echterbecker from Remscheid (I can`t say where she got it from - I think it`s a tried and tested recipe), who passed away a long time ago and left us her nut cake recipe, which is always a huge one -Secret was. However, without the block chocolate and without couverture but that tastes delicious!
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