100 g dark chocolate grated or finely chopped
250 g soft butter
175 g sugar
1 tsp vanilla essence
pinch of salt
5 medium eggs
400 g plain flour
150 g ground hazelnuts or other nuts
15 g baking powder
8 tbsp double cream
6 tbsp rum
Preheat oven to 175° C
Grease the bund cake tin and dust with flour.
Cream butter, sugar, vanilla and salt until light.
Mix in the eggs one at a time.
Mix the flour, nuts, baking powder and chocolate together
Stir into the butter sugar egg mixture, alternating with the cream and the rum.
Pour into the cake tin.
Bake in the preheated oven for approx. 1 hour.
Let the cake cool down in the tin for approx. 10 minutes.
Then take out of tin and let cool completely before cutting in to.