Irish Whiskey Cake

Ingredients for 1 servings:

• 6 egg yolks
• 100 g sugar
• 3 tbsp water
• 75 g cornstarch
• 3 tbsp cocoa powder
• 1 tsp baking powder
• 300 g dark chocolate coating
• ½ cup water
• 4 sheets of white gelatin
• 6 egg whites
• 1 pinch of salt
• ½ cup whiskey, Irish
• 400 g whipped cream
• 2 packs of cream stiffener
• 1 tbsp sugar, heaped
• 100 g dark chocolate coating
• some cocoa powder
• some powdered sugar

Instructions

Working time approx. 45 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 45 minutes

For the base, beat the egg yolks with sugar and water until very creamy. Sift the cornstarch with cocoa and baking powder and fold in. Pour the batter into a greased and floured 26 cm springform pan and bake in the oven at 180°C (top/bottom heat, preheated) for about 35 minutes. Allow to cool and then cut in half horizontally. Place a cake ring around the bottom layer. For the filling, melt the chocolate coating in a double boiler, mix with ½ cup water and dissolve the softened gelatin in it. Beat the egg whites with salt until stiff peaks form. Fold the cooled chocolate coating and 1 liqueur glass of whiskey into the beaten egg whites. Drizzle the cake base with half of the remaining whiskey and spread the cream on top. Chill for about 1 hour. Whip the whipped cream with the cream stabilizer and sugar until stiff peaks form, pour onto the chocolate cream and smooth down. Drizzle the remaining whiskey over the second layer and place the soaked side on the cream, pressing it down. Chill the cake for 2-3 hours. For the garnish, melt the chocolate coating, spread it on a plate, and let it set. Then, using a long, thin knife, scrape off small curls or shavings and distribute them over the cake. Finally, dust the cake with powdered sugar and cocoa powder.