This is a Childhood Memory Lane Recipe. A German Classic, very indulgent Chocolate and Cookie cake. The ingredients are not really easily available everywhere, but I found them online and had them delivered right to my doorstep.
150g Light Brown Sugar
250g Palmin (a Coco Palm Fat)
50g Cocoa powder
1tsp Vanilla extract
1tsp Coffee Instant Granules
1 pinch of Salt
2 Eggs
20 or so Butterkekse
100g Hazelnuts
Toast the hazelnuts in a dry pan before whizzing them up in a food processor.
Melt the Palmin in a pan then leave to cool slightly.
Whisk together the eggs and sugar then stir in the ground Hazelnuts, Cocoa powder, Vanilla and Coffee.
Carefully incorporate the melted palm fat, then assemble the cake. Line a rectangular cake mould or bread tin with cling film and start with a layer of the cocoa mix. Precisely as you can lay the cookies in line then follow with a cocoa layer. Make as many layers as will fit but finish with a layer of cocoa.
Lightly cover with cling film then chill in the fridge to set for at least 2 hours.
Turn the cake out and serve sliced. Keep the leftovers (if there are any) in the fridge.
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