Small chocolate orange cake

Ingredients for 1 servings:

• 2 eggs
• 80 g sugar
• ½ packet of vanilla sugar
• 1 tbsp water, hot
• 45 g flour
• 45 g cornstarch
• 1 ½ tsp, leveled baking powder
• ½ tbsp cocoa powder
• 3 sheets of gelatin
• 175 g cream cheese
• 125 g yogurt
• 60 g sugar
• 150 g dark chocolate
• 2 tbsp powdered sugar
• 150 ml aquafaba (egg white substitute)
• 1 orange(s), zest for the filling and pulp for the base

Instructions

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

for a 20cm springform pan

For the chocolate sponge cake, beat the eggs until stiff peaks form. Gradually add the sugar, vanilla sugar, and water, and continue beating for 5-6 minutes. Mix the flour, cornstarch, baking powder, and cocoa powder and sift over the egg mixture. Briefly fold in. Line a 20cm springform pan with baking paper, do not grease the sides, and pour in the batter. Bake in a preheated oven at 180°C (top/bottom heat) for about 30 minutes on the middle rack. Then turn out and remove the baking paper. Let the sponge cake cool, then cut it in half horizontally. For the orange filling, soak the gelatine in cold water. Briefly mix the cream cheese, yogurt, sugar, and orange zest. Dissolve the gelatine in a saucepan over low heat. Mix one tablespoon of the cream cheese mixture with the gelatine, then add to the remaining mixture. Chill. For the chocolate cream, melt the dark chocolate and let it cool. Whisk the chickpea water (aquafaba) until stiff peaks form, until the mixture no longer falls out of the bowl when turned upside down. Sprinkle in the icing sugar and fold in. Finally, fold in the melted chocolate. Chill for at least 1 hour. Place the first sponge cake layer on a cake plate and enclose it in a cake ring. As soon as the orange mixture begins to set, layer it on top and top with finely chopped orange segments. Cover with the second sponge cake layer and press down lightly. Chill. Then remove the cake ring. Spread the chocolate cream over the cake and decorate with orange segments. Of course, there are many decoration options possible, for example, sprinkling with chopped almonds or decorating with Rocher balls.