Chocolate cake

Ingredients for 1 servings:

• 100 g chocolate, roughly chopped (milk)
• 50 g chocolate, coarsely chopped (dark)
• 200 ml water
• 200 g sour cream
• 250 g butter
• 350 g sugar
• 2 packets of vanilla sugar
• 20 g cocoa powder, unsweetened (baking cocoa)
• 40 ml rum
• 3 eggs, (L)
• 175 g wheat flour (type 405)
• 75 g cornstarch
• 1 packet of baking powder
• 50 g chocolate decoration (dark chocolate drops, baking stable)
• 75 g cream
• 50 g chocolate coating, whole milk
• 50 g dark chocolate coating
• 40 g butter
• White or other chocolate coating for decoration

Instructions

Working time approx. 30 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 50 minutes

chocolatey and rich, for the springform pan (diameter: 26 cm)

Dough: Place the chocolate pieces, water, sour cream, butter, sugar, vanilla sugar, and unsweetened cocoa powder in a saucepan. Heat the contents slowly until the chocolate and butter have melted. Remove the pan from the heat, transfer the contents to a mixing bowl, and let it cool. Meanwhile, line the bottom of a springform pan with baking paper, secure the baking paper with the ring, and grease the edges. Stir the rum and eggs into the other ingredients in the mixing bowl. Mix the flour, cornstarch, and baking powder, slowly sift in, and mix in. Finally, fold in the chocolate chips. Pour the batter into the springform pan and bake in a preheated oven at 180°C (top and bottom heat) on the middle rack for about 60 minutes. Remove the cake from the oven, immediately remove the ring, and let it cool. Glaze: Place the cream in a saucepan over a bain-marie and heat it. Add the chocolate coating and butter, and let it melt in the cream. Completion: Cover the cake evenly all around with a relatively thin layer of icing and decorate with tempered white chocolate coating or other decoration of your choice.