- 250g butter
- 200g sugar
- 1 pinch of salt
- 1 tsp vanilla paste
- 5 egg(s) size M (I had 4 size L)
- 4 tbsp dark chocolate drops (I: Maracaibo chocolate from bongu.de)
- 4 espressos
- 125 g walnuts, ground
- 250 g flour 550 (me: T65 flour from Bongu.de)
- 2 tsp cream of tartar baking powder
- Grease for the mold or baking release spray and breadcrumbs
Grease the cake tin and sprinkle with breadcrumbs.
Preheat the oven to 180 degrees top and bottom heat. Mix sugar with salt, sift flour with baking powder and mix with the walnuts. If you want, you can add cinnamon and cardamom. Beat the butter until white and foamy. Alternately add sugar and eggs to the butter. This can take up to 10 minutes, so be patient. Now add the dry ingredients, the chocolate drops and the espresso to the butter mixture. If you have an interval switch on your food processor, turn it on 2-3 times, otherwise stir in as briefly as possible. Place in a greased tin and bake for approx. 60 minutes.
