Ingredients
- 2 deciliter Pine nuts - mixed with shelled, skinned almonds
- 200 grams Butter
- 3 deciliter Sugar
- 1 deciliter Cocoa
- 2 teaspoon Vanilla sugar
- 3 tablespoon Instant coffee espresso
- 3 medium Eggs
- 3 deciliter Flour (180 g)
- 1 tablespoon Coffee lique7r or brandy - optional
Instructions
1. Pre-heat oven to 175C. Roast the pine nuts and almonds in a dry, hot frying pan until they are slightly browned.
2. Melt the butter in a large pot. Remove from heat and add sugar, cocoa, vanila sugar, and instant coffee. Mix in one egg at a time. Add nuts to the flour and add the flour mixture to the pot. Add liqueur or brandy, if desired.
3. Pour batter into a greased springform pan, approximately 24cm in diameter.
4. Bake in the lower section of the oven for approximately 25 minutes. Let cool.
Serve with whipped cream.
