Chocolate Cake with Vanilla Cream

(*) Loaf pan about 15 cm long.

Mix the chocolate with the water and the coffee and melt over a hot water bath.

Cream the butter with the sugar, egg yolks and cinnamon. Add the cooled chocolate and fold in the hazelnuts and almond kernels. Whip the egg whites until stiff, sifting in the powdered sugar. Fold the snow into the chocolate mixture.

Brush the loaf pan with liquid butter and dust with flour. Fill the pan with the mixture and bake in a 170 o oven for 50 to 60 minutes.

Cool the cake in the pan, then turn it out onto a plate.

For the glaze, stir the chopped chocolate with the cream and let it melt over a hot water bath. Pour by spoonfuls over the cooled cake.

For the vanilla cream, mix the cream with the scraped vanilla pulp and the powdered sugar and whip until stiff.

Cut the chocolate cake into slices and arrange on dessert plates. Add a tablespoon of vanilla cream and sprinkle with wild berries.

Enjoy!

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