Gingerbread chocolate cake

Ingredients for 1 servings:

• 3 eggs
• 125 g sugar
• 50 g flour
• 1 pack of gingerbread spice
• 20 g cocoa powder
• 1 ½ tsp baking powder
• 50 g cornstarch
• 3 sheets of gelatin
• 250 g white chocolate coating
• 600 g whipped cream
• 1 packet of vanilla sugar
• 4 tbsp rum
• Cocoa powder

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 3 hours 20 minutes

Separate the eggs. Beat the egg whites with 3 tablespoons of cold water until stiff. Gradually add the sugar. Stir in the egg yolks. Combine the flour, gingerbread spice, cocoa powder, baking powder, and cornstarch, sift, and add to the mixture in portions. Pour the batter into a greased springform pan (26 cm diameter), smooth it out, and bake in a preheated oven (175 °C for electric ovens) for about 20 minutes. Tip: Keep an eye on your oven! I generally bake for 5 minutes less and leave the cake in the oven for the remaining minutes with the oven off. Loosen the cake from the sides and let it cool. Soak the gelatin in cold water. Roughly chop 200 g of chocolate coating. Heat 200 g of whipping cream (do not boil!), melt the chocolate coating in it. Squeeze out the gelatin and dissolve it in the warm chocolate cream. Whip 400 g of cream until stiff. Gradually add the vanilla sugar. Carefully fold the cream into the chocolate cream. Halve the sponge cake horizontally. Place a cake ring around the bottom layer. Drizzle the base with rum. Spread chocolate cream on the base and place the second layer on top. Chill the cake for about 2 hours. Shave the remaining chocolate coating into small rolls. Dust the cake with cocoa powder and decorate with chocolate curls.