Chocolate cream cake

Ingredients for 1 servings:

• 4 eggs
• 4 tbsp water, hot
• 100 g sugar
• 75 g corn flour
• 40 g cornstarch
• 10 g cocoa powder
• 1 tsp, leveled baking powder
• 100 g chocolate coating, whole milk
• 100 g dark chocolate coating
• 800 g whipped cream
• 4 packs of cream stiffener
• 3 tbsp chocolate (chocolate drops)
• Dark chocolate shavings for decoration

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

nice and chocolatey, for 12 pieces

For the filling, break the chocolate into small pieces using a sharp, large knife. Heat the cream in a saucepan and melt the chocolate in it. It’s best to pour the chocolate cream into a lidded container and refrigerate overnight. The mixture must chill for at least 10 hours, otherwise it won’t stiff-set properly. For the sponge cake, separate the eggs. Beat the egg whites until stiff, add the sugar, and beat again. Beat the egg yolks with the hot water until frothy. Fold the egg yolks into the egg white mixture (do not use a mixer). Mix the flour, cornstarch, cocoa, and baking powder together and sift over the egg mixture, then carefully fold in. Line a springform pan with parchment paper (such as wax paper), spread the batter on it, and bake at 175°C (top and bottom heat) for 20-25 minutes. Let cool briefly, open the side of the springform pan, turn the sponge cake out onto a wire rack, and peel off the parchment paper. Let cool. Divide the base horizontally in half. It’s best to prepare the base the night before, as it’s easier to divide. The next day, whip the chocolate cream with cream stiffener. Reserve a small portion for decoration. Spread 2/3 of the chocolate cream on the first layer and sprinkle with chocolate drops. Place the second layer on top and spread the edge and surface with the remaining cream. Decorate the cake with the remaining cream. Sprinkle the cake with grated or bark chocolate, or chocolate chips, as desired. Refrigerate for at least 2-3 hours.