Chocolate Cake

In a small saucepan, place the jam and heat over low heat for 3 minutes, stirring occasionally

Let it cool

In a mixing bowl, combine the butter and flour and beat with an electric mixer until smooth and creamy

Add the eggs, cinnamon, lime zest, and salt

Beat until well combined

Gradually add the all-purpose flour and mix until uniform

Mix in the hazelnuts or pecans and chocolate

Preheat the oven to 350°F (180°C)

In a removable-bottom pan, press the dough into the bottom and up the sides

Open the remaining dough in a circle, between two sheets of plastic wrap, 3mm thick

Place it in the freezer for 15 minutes

Spread the jam over the dough in the pan, leaving a 1/2-inch border

Remove the plastic wrap and cut the dough into strips, 1 cm wide

Use a spatula to place the strips on top of each other, forming a lattice pattern

Press gently with your fingers at the end of each strip

Bake for 25-30 minutes or until lightly golden

Remove from the oven and let cool completely

Remove the pan sides, dust with confectioner's sugar, and serve with whipped cream

This cake can be prepared up to 3 days in advance and refrigerated under plastic wrap

Serves 18

377 calories per serving.