Chocolate Nut Cake
- For the batter
- 50 grams Dark couverture chocolate
- 125 milliliters hot, freshly brewed Coffee
- 50 grams chopped almonds
- 300 grams brown sugar
- 200 grams butter
- 1 tablespoon cinnamon
- 3 eggs
- 300 grams Pastry flour
- 2 teaspoons Baking powder
- For the filling
- 150 grams Apple jelly (or white wine jelly)
- 75 grams butter
- 3 teaspoons milk
- 1 heaping tablespoon cocoa powder
- 1 heaping tablespoon cinnamon
- 250 grams powdered sugar
- 400 grams Whipped cream
- 2 packets whipped cream stabilizer
- 2 packets Vanilla sugar
For the batter: Melt chocolate in hot coffee and let cool. Toast almonds in a dry, nonstick skillet. Preheat oven to 180°C (approximately 350°F) and line a baking pan with parchment paper.
For the filling: Beat sugar, butter and cinnamon until creamy. Stir in eggs. Combine flour, baking powder and chocolate coffee. Fold into butter mixture, then add almonds. Pour into the prepared pan and bake for 60-70 minutes.
Remove and let cool ,then release from pan and peel off parchment paper. Cut cake in half horizontally.
For the filling: Heat apple jelly and spread onto lower half of cake. Melt butter, mix with milk, cocoa, cinnamon and powdered sugar. Spread half the mixture onto the bottom layer of cake.
Beat cream, stabilizer and vanilla sugar until stiff. Spread a third of the cream onto the bottom layer. Top with remaining cake and brush surface with apple jelly.
Cover cake with remaining filling and cream. Sprinkle with chocolate flakes and serve dusted with cinnamon.