Trioladen – Cake

Ingredients for 1 servings:

• 3 egg yolks
• 3 tbsp water, hot
• 75 g sugar
• 75 g flour
• 25 g cocoa powder
• 3 egg whites
• 25 g sugar
• 125 g white chocolate
• 250 g ricotta
• 500 g cream
• 1 pack of cream stiffener
• 300 g cream
• 100 g chocolate, whole milk
• 75 g white chocolate
• Chocolate decoration, as desired

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

noble cake with three kinds of chocolate

Beat the egg yolks with the sugar and water until creamy. Mix the flour and cocoa powder and sift it over the cake. Beat the egg whites with a pinch of salt until stiff, then add the sugar and continue beating until stiff peaks form. Add the beaten egg whites to the egg yolk mixture and carefully fold everything in with a whisk. Bake in an ungreased springform pan with the bottom lined with baking paper at 200°C for about 15-20 minutes. Allow to cool and then carefully cut around the edge with a knife. Remove from the pan and cut in half horizontally. For the garnish, bring the cream to the boil, stir in the chopped milk chocolate and melt it. Place in a bowl and chill in the refrigerator, ideally overnight. For the filling, melt the chopped white chocolate, mix it with the ricotta in a bowl and chill. Whip the cream with the cream stiffener until stiff peaks form and fold it into the cake. Put about ¼ of this into a piping bag and chill. Spread the remaining topping onto the bottom layer and cover with the top layer. Spread the cake all over with the dark chocolate cream. Melt the white chocolate and sprinkle it over the cake. Garnish with the remaining white chocolate cream and chocolate decorations. Chill the cake thoroughly in the refrigerator.