Grind the nuts, except for some for decoration. Finely grate the marzipan. Beat the marzipan and 125 g of soft fat with the whisk of the hand mixer until thick and creamy. Stir in 3 eggs individually. Mix 250 g flour and 1/2 packet baking powder and stir in alternately with the milk. Cover and set aside.
Whip 125 g soft fat and 125 g sugar with the whisk of the hand mixer until thick and creamy. Stir in 3 eggs one after the other. Mix 125 g flour, 1/2 packet baking powder, cocoa and nuts. Alternately stir in with the espresso. Pour the dough alternately by the spoonful into a greased, flour-blasted cupcake mould (2 litres capacity) and draw streaks with a fork. Bake the dough in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 50-60 minutes. Remove the cake from the oven and let it rest for 10 minutes. Turn out onto a cake rack and allow to cool completely. Coarsely chop the chocolate coating and melt in a warm water bath. Let it cool down a little and cover the cake with it. Leave to dry.
Bake the dough in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 50-60 minutes. Remove the cake from the oven and let it rest for 10 minutes. Turn out onto a cake rack and allow to cool completely. Coarsely chop the chocolate coating and melt in a warm water bath. Let it cool down a little and cover the cake with it. Leave to dry. In the meantime put the remaining nuts on a piece of aluminium foil. Melt 2 tablespoons of sugar in a pan until it caramelises and has a golden yellow colour. Sprinkle the nuts with it and let them get firm. Remove from the foil and decorate the cake with caramel nuts. Whipped cream tastes good with it
In the meantime put the remaining nuts on a piece of aluminium foil. Melt 2 tablespoons of sugar in a pan until it caramelises and has a golden yellow colour. Sprinkle the nuts with it and let them get firm. Remove from the foil and decorate the cake with caramel nuts. Whipped cream tastes good with it