Caro's Valentine's Cake

Ingredients for 1 servings:

• 50 g margarine
• 50 g sugar
• 1 egg(s)
• 1 pinch of vanilla sugar
• 70 g flour
• 1 pinch of baking powder
• 1 pinch of cinnamon powder
• ½ tsp instant cocoa powder
• 30 ml red wine
• 40 g chocolate, grated
• Fat and flour for the mold
• 2 tbsp cream cheese with chocolate
• 2 tbsp cream cheese, natural
• 1 tsp cocoa powder, instant
• 3 balls of confectionery (Rocher)
• 30 g white chocolate
• 3 tbsp cherry jam
• some rum
• n. B. Hazelnuts, ground for sprinkling

Instructions

Working time approx. 45 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 25 minutes; Total time approx. 5 hours 10 minutes

for a mini heart shape

For the cake base, separate the egg and beat the egg whites until stiff. Beat the egg yolks with the margarine and sugar until frothy. Stir in the flour, cinnamon, cocoa powder, and baking powder one at a time. Pour in the red wine and beat the batter until smooth. Fold in the grated chocolate and finally the beaten egg whites. Pour into the greased and floured baking pan. Bake in a preheated oven at 175°C (top/bottom heat) for about 25 minutes. Remove from the oven and let cool. Cut the cooled base in half and spread the bottom half with the melted white chocolate. Let it set in the refrigerator. Then spread the top half of the cake base with the rum-flavored jam. Place the layers back on top of each other so that the jam is on top of the chocolate. Mix the two cream cheeses and the cocoa powder until smooth. Add the finely chopped Rocher and Kaba and mix well. Spread evenly over the cake, ideally starting with the sides. Garnish with hazelnuts or other decorations to taste and chill in the refrigerator for at least two hours.