This cake always gets me thinking how much food is linked with memories. This kind of nameless cake (unless you can pronounce Broeckeleskuchen, well done if yes) for example, a favourite amongst dear friends and colleagues, is one that my greataunt Hedy taught me many many years ago and is the first cake I ever made. Greataunt Hedy was my extra granny and I remember sitting on her kitchen stool while she made some Swabian dish like Maultauschen (only on Easter of course), Dampfnudeln or Sauerbraten and telling me about her time as a cook for field hospitals in World War 2. She also made a great hot cocoa with a fresh Brezel to dunk into. No family occasion to this day passes without this cake, a chocolate hazelnut cake essentially, and no doubt this cake will go on through the generations. I miss you, Hedy!
Get 6 eggs (separated), 250gr sugar, lemon zest and grind of half a lemon, 200gr ground hazelnut (for some reason that’s gold dust in this country, you can substitue with ground almonds), 125gr plain flour, 1 teaspoon cinnamon, 1 teaspoon baking powder and 200gr chocolate cut in rough, relatively small pieces. You can use either milk or dark, depending on preference, but make it’s a good one. Make sure it all has room temperature.
Cream softened butter, sugar and eggyolks until nice and creamy and light. Add cinnamon, a pinch of salt and the ground nuts. If you can sieve the flour with the baking powder and then add gradually. Beat the eggwhites into proper stiff white peaks and then fold in. Lastly add the chocolate. All of that should go into a ring springform, in a oven with 200 degrees, and be baked for about an hour. You can cover it with melted chocolate, but it doesn’t need it to be honest.