chocolate cream

Ingredients for 1 servings:

• 6 eggs
• 3 tbsp water, cold
• 250 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 240 g flour, sifted
• 1 pack of chocolate pudding powder
• 3 tsp, leveled baking powder
• 6 cups of cream
• 3 bars of dark chocolate
• 6 packs of cream stiffener
• n. B. Sour cherry jam
• some rum
• 50 g chocolate shavings

Instructions

Working time approx. 1 hour 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 35 minutes; Total time approx. 1 day 2 hours 5 minutes

For a 28 cm springform pan. Separate the eggs, beat the egg whites with cold water and salt. Gradually add the egg yolks, then stir in the sugar and vanilla sugar. Carefully fold the flour, baking powder, and pudding powder into the foam mixture. Pour the mixture into a springform pan and bake for 35 minutes at 175°C. Bring the cream and chocolate to a boil. It needs to boil thoroughly once. Then pour into a bowl, stir a few times, cover, and let it chill completely in the refrigerator for about 24 hours. After the cooling time, whip the chocolate cream with the cream stiffener. Cut the cake base in half, mix the sour cherry jam with a little rum, and spread it on each cake base. Spread the chocolate cream on top of the cherry jam. Spread the chocolate cream on the lid and edges and decorate with chocolate shavings.