Chocolate cream cake

Ingredients for 1 servings:

• 1 cake base (sponge cake)
• 6 sheets of gelatin
• 125 ml cocoa (dark cocoa drink)
• 1 bar of dark chocolate coating
• 1 bar of chocolate coating, whole milk
• 2 tbsp liqueur (chocolate liqueur, amaretto or egg liqueur)
• 600 ml whipped cream, 30%
• 250 ml whipped cream, 30%
• 1 pack of cream stiffener

Instructions

Working time approx. 35 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 35 minutes

Own creation

The day before, make a dark sponge cake in the style of Käferblau and let it cool, then wrap it tightly in cling film and aluminum foil. Soften the gelatine, warm the cocoa mixture (do not boil!), dissolve the finely chopped chocolate coating and the sugar in it. Transfer to a large bowl and let it cool slightly. Squeeze out the gelatine and dissolve it in the cocoa mixture, then stir in the chocolate liqueur. When the cream begins to set, carefully fold the stiffly whipped cream into the cream in portions using a spatula or whisk. Cut the sponge cake in half, place a tall (9 cm) cake ring around the bottom sponge cake, lightly drizzle with liqueur, pour in 1/4 of the mixture and smooth it down, place the second layer on top, drizzle with liqueur, spread 1/4 of the mixture on top and smooth it down, place the third sponge cake on top, drizzle with liqueur, and spread the remaining mixture on top and smooth it down. It’s best to refrigerate overnight. Whip the cream lightly, gradually adding the cream stiffener. Continue whipping until stiff. Spread the cream on the outside of the cake, slash it with a fork, and decorate with dollops of cream as desired. The cake freezes well. If you’re in a hurry, a store-bought Viennese sponge cake will also do.