Chocolate cream cake

Ingredients for 1 servings:

• 6 eggs
• 150 g sugar
• 1 packet of vanilla sugar
• 250 g flour
• 1 packet of baking powder
• 1 ½ liters of cream
• 1 point of chocolate coating, 3 bars of which
• 1 ½ bars of chocolate (milk)
• 1 pinch of salt

Instructions

Working time approx. 40 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 40 minutes

For the filling, bring the cream to a boil with the chocolate and couverture. Leave to stand in the refrigerator overnight. For the sponge cake, separate the eggs. Beat the egg yolks with the sugar, vanilla sugar and a pinch of salt until frothy. Beat the egg whites with 100g of sugar until stiff peaks form. Carefully mix both egg mixtures. Sift in the flour and baking powder and fold in gently. Pour everything into a springform pan and smooth the surface. Bake in a preheated oven at 175°C for about 35 minutes. Cut the cooled cake layer in half horizontally. The next day, whip the cream for the filling with a mixer. Spread the chocolate cream over the first sponge layer. Place the second layer on top and cover with the same amount of chocolate cream. Finally, spread the cream over the sides. Tip: If desired, the cake can be decorated with wafer cookies, chocolate chips and dollops of cream.