Polish chocolate cake

Ingredients for 1 servings:

• 1 cup water
• 250 g butter
• 2 cups sugar
• 2 tbsp cocoa powder
• 4 eggs
• 2 cups flour
• ¾ pack of baking powder
• 100 g nuts
• 50 g breadcrumbs
• 1 packet of vanilla sugar
• 2 tbsp rum, nB
• Fat, for the shape
• Breadcrumbs, for the mold
• 2 cups of cream
• 1 ½ bars of dark chocolate
• 1 bar of chocolate, whole milk
• 12 pieces of confectionery (mocha beans or mini chocolates)

Instructions

Working time approx. 45 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 50 minutes; Total time approx. 13 hours 35 minutes

For 12 pieces

The day before, for the filling, bring 1 cup of cream to the boil with 1 1/2 bars of chocolate, pour into a cool container, stir in 150 ml of the second cup of cream, and chill in the refrigerator overnight. It is best to bake the cake the day before as well. Bring the fat, water, sugar, and cocoa to the boil and let it cool until just slightly warm. Mix the dry ingredients, beat the eggs into the chocolate mixture. Stir in the dry ingredients with a whisk. Add rum, if desired. Bake in a greased, crumbled springform pan at 150 degrees Celsius (300 degrees Fahrenheit) for about 50-60 minutes. Remove from the pan and let it cool completely on a wire rack. Cut the chocolate cake in half. The next day, for the glaze, melt 1 bar of chocolate (in a double boiler or in the microwave on low power) and stir in 50 ml of cream. Let it cool slightly until the mixture is very thick. Whisk the chocolate cream for the filling until stiff peaks. Set aside some for decoration in a piping bag. Pipe the chocolate cream onto the bottom cake layer, then place the top layer on top. Spread the icing all over the cake. Allow the icing to set, then decorate with chocolate cream puffs and, if desired, with small chocolates or mocha beans. Tip: Instead of 50 g of breadcrumbs and 100 g of nuts, you can also use 150 g of nuts for the batter.