Fine Chocolate Nut Cake

For the chocolate nut cake, finely grate the milk chocolate. Crush the rusks in a freezer bag with a cake roller or in a blitz chopper and mix with the baking powder.

Separate the eggs. Whip egg whites until stiff and refrigerate. Beat the egg yolks with the beaters of a mixer until light and creamy. Sift in the sugar and continue beating until dissolved.

Stir the softened butter into the egg yolks. Add the hazelnuts, chocolate and the rusk flour with the baking powder. Gently fold in the snow with a whisk.

Fill the dough into a cake springform pan (28 cm ø) lined with parchment paper on the bottom.

Bake in a heated oven at 180 °C , convection oven 160 °C , gas mark 3 for approx. 50 minutes. Cool in the turned off oven. For the filling: cut the cake once horizontally.

Spread the jam on the bottom layer and place the second layer on top.

For the glaze, break the couverture into pieces and melt over hot water bath. If desired, break dark and white chocolate into pieces as well.

Fill each into a small freezer bag and seal the bag tightly. Place the bag in hot water and melt the chocolate in it.

Pour the chocolate coating over the cake and spread with a wide kitchen knife so that the chocolate runs down the edges.

Cut a small corner of each of the freezer bags and sprinkle the chocolate in strips over the cake.

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