Chocolate layer cake

Ingredients for 1 servings:

• 100 g spelt flour
• 50 g tiger nut flour
• 50 g oat flour
• 50 g soy flour, full-fat
• 250 ml whole milk, 3.5% fat
• 125 g butter
• 2 eggs
• 1 tsp baking powder
• 1 orange(s), juice and peel
• 1 tbsp maple syrup
• 200 g dark chocolate
• 50 ml cream
• 2 tbsp nut butter
• 1 pinch of cinnamon
• 10 g butter
• 20 g nuts, chopped

Instructions

Working time approx. 1 hour; Rest time approx. 3 hours; Cooking/baking time approx. 25 minutes; Total time approx. 4 hours 25 minutes

For the batter, beat the eggs in a bowl until frothy. Heat the milk in a saucepan and melt the butter in it. Then gradually stir in the flour, egg foam, baking powder, maple syrup, and both the zest and juice of one orange. Line a deep-sided baking sheet with baking paper, place the batter on it, and spread it evenly. Bake in an oven preheated to 180°C (convection oven) for approx. 20-25 minutes on the middle shelf until light brown. Allow to cool, then cut into quarters. Stack the resulting squares on top of each other and cut into shapes to create a nice, straight stack. For the filling and glaze, melt the chocolate over a bain-marie, add a knob of butter, and season with cinnamon. Transfer half of the mixture to a separate bowl and, also over a bain-marie, stir in the nut butter and cream until glossy; add a little more butter if necessary. Unfold the cake tower again and spread the individual layers with the nut-chocolate cream. Stack evenly and spread the chocolate glaze you prepared earlier on the top and around the edges. Garnish with chopped nuts, if desired. Let rest in the refrigerator for three hours.