John Myers
Ingredients for 1 servings:
- 100 g butter, soft
- 80 g sugar
- 1 pinch of salt
- 3 eggs
- 50 g flour
- 50 g cocoa powder
- 1 pinch of baking powder
- 3 tbsp jam (blackcurrant), black or chokeberry jam, for spreading
- 1 cup of cream
- 2 tsp cream stiffener
- 1 tsp powdered sugar
- 1 tbsp chocolate sprinkles, for sprinkling
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes
Ideal for small households
Line a springform pan (24-26 cm) with baking paper. Preheat the oven to 180 degrees (top and bottom heat). Cream the butter with sugar and salt until light and fluffy, gradually whisk in the eggs. Combine the flour with cocoa powder and baking powder and stir in. Pour the batter into the prepared springform pan and bake on the middle rack for about 20-25 minutes. Remove from the oven and let cool on a wire rack. Spread with the jam. Whip the cream with cream stabilizer and powdered sugar until stiff, spread over the cooled cake, and decorate with chocolate sprinkles and/or jam. The cake is made in such a way that even a two-person household can easily make it in a weekend.
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