Ingredients

• 200 g butter
• 1 tablespoon instant coffee granules or grain coffee
• 1 teaspoon vanilla extract
• 1/4 glass dark cocoa powder
• 100 g dark chocolate
• 100 g milk chocolate
• 3 eggs (room temperature)
• 1 glass sugar
• 135 g all-purpose or spelt flour
• 1/2 glass walnuts

Peanut Butter Cream

• 1/3 glass peanut butter
• 250 g mascarpone
• 3 tablespoons maple syrup
• 1 tablespoon amaretto liqueur (optional)
• for sprinkling: nuts, cinnamon

Preparation

1. Preheat the oven to 160°C. Line the bottom of a 25-26 cm springform pan with parchment paper, and clip the ring shut, letting the paper stick out around the edge.
2. Place the butter in a saucepan, add the coffee, vanilla and cocoa powder. Melt over very low heat, stirring occasionally. Remove from the heat, add the chocolate broken into small pieces, and stir until melted into a smooth mixture.
3. In a separate bowl, mix the eggs with the sugar. Add the melted chocolate mixture and stir. Add the flour and the broken walnuts, and mix again into a uniform batter.
4. Pour into the prepared pan and place in the oven. Bake for 30 minutes. Remove from the oven and set aside to cool.