John Myers
Ingredients for 1 servings:
- 250 g margarine
- 250 g sugar
- 1 tbsp vanilla sugar
- 6 egg yolks
- 125 ml brandy
- 250 g ground almonds
- 6 egg whites
- 250 g flour
- 1 ½ packets of baking powder
- 4 tbsp cocoa powder
- 200 g dark chocolate
- 200 g butter
- 1 cube of palm fat
- 2 tbsp powdered sugar
- 2 eggs
- 1 tbsp rum
- Chocolate shavings, for garnishing
Instructions
Working time approx. 40 minutes; Rest period approx. 3 days; Cooking/baking time approx. 1 hour; Total time approx. 3 days 1 hour 40 minutes
to prepare well
Beat the egg whites until stiff. Make a batter with the remaining ingredients. Fold in the egg whites. Pour the batter into a 26cm springform pan and bake for 1 hour at 175°C. For the filling, melt the butter and palm fat in a saucepan and dissolve the chocolate in it (not too hot). Allow the mixture to cool. Beat the eggs with the powdered sugar and rum until very fluffy and then fold them evenly into the chocolate mixture using a fork. When the cream is spreadable, cut off the dome from the cake if necessary, then cut the cake in half. Spread 1/3 of the cream (approx. 8 tablespoons) on each of the two layers and sandwich them together. Place the last layer on top and spread the remaining cream on top and around the edge. Decorate the edge with chocolate shavings and refrigerate the cake until ready to serve. The cake tastes best on the 3rd or 4th day.
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