Advent biscuits: chocolate spice cake in a glass - culinary Christmas presents

Zack, there isser again. The first Advent. The first advent calendar door meets the first candle in the Advent wreath this year.
I do not have either - neither calendar nor wreath - and that's why I'm not necessarily in the Christmas spirit. This could also contribute to the murky 8 ° C out there.
Last Thursday I was together with the nice Cologne blogger girls together at the Christmas market, drink children's punch (mulled wine = bah!).

And immediately I go with my friends to another Christmas market - I still culinary between steamed noodle and fish - we want to see. Knowing that today is the last open Sunday of the year. So it's not that I would not try honestly.
I'm even at the same age of three advent calendars of love blogger colleagues - when and with what will not betray at this point. Otherwise, the whole surprise would be gone. But you can be curious!
Yesterday I finally started to bake like a savage - my PAMK exchange partner and I agreed for time reasons to send the package until tomorrow. That's why I was busy yesterday and today use the remaining daylight to capture everything.
The recipes follow so gradually, but today I would like to make you happy with an Advent recipe.
Glass Cake, Spice Cake, Wake-up Glass
It's a very delicious, juicy chocolate spice cake I baked in the glass. Cake in the glass is always a great gift idea! So the recipient has an emergency ration cake in the office drawer or in the kitchen cupboard whenever he craves cake.
I always have a couple of glass cakes in stock in the closet.
That a vacuum is drawn, the cake remains fresh and juicy even at room temperature in the glass. So 1-2 months, he should keep it good. Länger has not held a cake yet ...
I've baked the cakes in mason jars and sealed them with rubber ring and staples - but simple twist-off glasses do the same. The important thing is that the opening is large enough so that you can pounce the cake. Otherwise you have to spoon the cake. Lint glasses are clearly the best choice here - that can also be well rinsed jam jars.
The clean glasses cleaned in the dishwasher (and with the jars and the lids) I put on a baking sheet, push this in the cold oven, set the temperature to 150 ° C top and bottom heat and then leave the glasses for 10 minutes in the oven when the temperature is reached. It may be doubled, because the cakes will later be baked in the jars, but at least I'm on the safe side that the jars are really sterilized.
The twist-off lids and rubber rings I put the waking glasses in boiling water for 5 minutes and then let them drain on clean kitchen paper and cool.
More preparation is not needed - glass cakes are really not rocket science!
Glass Cake, Spice Cake, Wake-up Glass

Chocolate Spice Cake in Glass

for 10 Weck Jars of 250 ml each

Ingredients

4 eggs - 1 pinch of salt - 125 g of soft butter - 250 g of sugar - 300 g of flour - 125 g of ground hazelnuts or almonds
1 pkFirst set the egg yolks aside. Beat the egg whites in a clean, fat-free bowl in the food processor or with the hand mixer with a pinch of salt until stiff, then set aside.

Beat butter and sugar in a large mixing bowl until creamy. It is best to use the food processor or the hand mixer. Stir until the sugar is largely dissolved and the mass turns whitish. This may take a few minutes.
Gradually add the egg yolk to one side and stir in thoroughly until a homogeneous mixture has formed.

Flour, ground nuts, baking powder, cocoa powder, gingerbread spice and cinnamon Mix the flour mixture alternately with the milk to the butter-sugar mass and stir briefly but vigorously with the mixer or the food processor until everything is consumed and a smooth dough is formed. Finally, carefully fold in the stiffly beaten egg whites and the chopped block chocolate with a spatula or a large wooden spoon until well blended. The dough should remain airy and not collapse - so be careful and do not stir too much.

Fill the prepared dough with the help of a burger or an ice cream scoop into the prepared jars. The jars should only be filled halfway - keeping the edge clean. Should something go wrong, immediately remove with paper towel and make sure that 1 cm of the edge always remains clean.
Now put the filled glasses on a cold tin and push this into the lower third of the preheated oven.

Bake the cakes for about 30-35 minutes. It's best to do a chopstick test. If there is still some dough hanging from a skewer, it is better to bake for another 1-2 minutes. Once the cakes have been baked, remove the glasses with oven gloves from the oven and seal them immediately - either directly from the twist-off lid to the Lay the glasses and tighten tightly, or place the rubber ring and glass lid on the mason jars and close with at least 2 clamps.
Allow to cool completely. Cooling causes a vacuum.
For mason jars, it is best to see whether a vacuum has formed after complete cooling. If you now remove the clamps, the glass lid must be firmly on the rubber so that you can not easily remove it.

In the twist-off glasses, the lid must not be arched upwards but rather down. There should be a cracking sound when you open it later.

 Glass cake, spice cake, wake-up glass