Chocolate cake with berries

Ingredients for 1 servings:

• 2 eggs, for the dough
• 180 g sugar, for the dough
• 250 g cream, for the dough
• 200 g flour, for the dough
• 50 g cocoa powder, for the dough
• 10 g baking powder, for the dough
• 600 g cream, for the cream
• 150 g dark chocolate coating for the cream
• 1 pack of agar-agar, agartine, for the cream
• 40 g sugar, for the cream
• 100 ml water
• 1 pack of cake glaze, clear
• 500 g berries, fresh

Instructions

Working time approx. 1 hour; Rest time approx. 16 hours; Total time approx. 17 hours

without gelatin, but with agartine

For the base: Preheat oven to 175°C. Beat eggs with 180g sugar until frothy. Fold in the lightly whipped cream. Mix together the flour, cocoa, and baking powder, sift over the egg, sugar, and cream mixture, and carefully fold in. Then pour into a springform pan lined with baking paper (do not grease the sides) and bake for 35-40 minutes. To check, insert a wooden skewer. If no batter sticks to it, the base is ready. Let the base cool and place a cake ring around it. For the cream: Warm the cream the day before, but do not boil it! In a bowl, break the chocolate into large pieces, pour over the warm cream, and stir with a whisk until the chocolate has dissolved. Leave everything in the refrigerator overnight. The next day, whip the chocolate cream until stiff peaks form. Bring 100 ml of water, 40 g of sugar, and one sachet of agartine to a boil in a small saucepan. Remove from heat and let cool briefly. Then add about 3 tablespoons of the chocolate cream and stir well. Pour this into the remaining chocolate cream, stir well, and pour over the base. Garnish with the berries. Prepare the glaze according to the package instructions and pour over the berries. Refrigerate the cake for at least 3-4 hours.