Chocolate stracciatella cream cake

Ingredients for 1 servings:

• 4 eggs
• 3 tbsp water
• 200 g sugar
• 100 g flour
• 30 g starch flour
• 30 g cocoa powder
• 1 tsp, heaped baking powder
• 2 cups whipped cream
• 1 bar of milk chocolate
• 2 bags of cream stiffener
• 2 cups whipped cream
• 2 bags of cream stiffener
• some powdered sugar
• Chocolate sprinkles, whole milk

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 12 hours; Total time approx. 13 hours 30 minutes

Something delicious for chocolate lovers, quite quick and easy to make

The day before, warm two cups of cream and melt the bar of milk chocolate in it. Refrigerate. Separate the eggs. Beat the egg whites with water until stiff. Slowly add the sugar and continue beating until dissolved. Stir in the egg yolks. Sift the flour, cornstarch, cocoa powder, and baking powder into the pan and fold in. Line the bottom of a 28 cm springform pan with baking paper, pour in the sponge mixture, and bake at about 170°C for about 30 minutes (I always do the pressure test: press a small dent into the baked sponge with your finger. If it expands, it’s done). Let cool thoroughly in the pan, remove from the pan, and cut it in half crosswise. Place one layer on a cake plate. Beat two cups of cream (the one without chocolate!) with cream stabilizer and powdered sugar to taste until stiff. Fold in enough milk chocolate sprinkles to make the mixture resemble stracciatella ice cream. Spread the cream on the bottom cake layer and place the second layer on top. Whip the chocolate cream with the cream stiffener until stiff. Set aside a little for decoration. Spread the chocolate cream all over the cake and decorate with the remaining cream and milk chocolate sprinkles as desired. Store the cake in the refrigerator until ready to serve.