Kleiner Schoko-Nuss-Kuchen

Ingredients

• 70 g dark chocolate (70% cocoa)
• 3 eggs
• 1 pinch salt
• 75 g sugar
• 100 g softened butter
• 40 g flour
• 40 g cornstarch
• 40 g cocoa powder
• 80 g ground nuts
• 1 tsp Baking powder
• 2 handfuls mixed berries (e.g., raspberries, blueberries)
• powdered sugar (for dusting)

Instructions

1. 1.

   Preheat the oven to 200°C with upper and lower heat and line a cake pan with parchment paper. Roughly chop the chocolate and melt it over a hot water bath. Let it cool slightly. Separate the eggs; beat the egg whites with salt and 3 tbsp sugar until stiff peaks form. Whisk the butter with the remaining sugar until fluffy. Beat in the yolks. Mix flour, cornstarch, cocoa powder, and nuts together. Alternately fold the melted chocolate into the batter quickly. Gently fold in the meringue and pour the batter into the pan. Smooth the top and bake for about 30 minutes (test with a skewer).

2. 2.

   Remove from oven and cool on a wire rack. Rinse berries if needed, then pat dry. Sprinkle over the cake before serving and dust with powdered sugar.