Nut Cake with Chocolate Icing

For the nut cake with chocolate icing, first line the bottom of a springform pan with baking paper and grease the sides.

Beat the sugar and butter until fluffy. Stir in the remaining ingredients for the batter. Pour into the pan and bake at 180 °C in a heated oven for about 60 minutes.

In the meantime, melt the chocolates with the coconut fat over a water bath.

Turn out the cooled nut cake from the mold, spread with jam and cover with the chocolate glaze.

Serve the nut cake with chocolate glaze only when the glaze has dried completely.

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