French chocolate cream cake

Ingredients for 1 servings:

• 4 eggs
• ½ cup sugar
• 1 cup flour
• 110 g butter
• 800 ml whipped cream
• 200 g chocolate coating, whole milk
• 2 egg whites
• 3 packs of cream stiffener
• n. B. fruits, e.g. strawberries or peaches
• n. B. Chocolate shavings for decoration

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

For the sponge cake, grease a 20 cm springform pan and preheat the oven to 180 degrees Celsius. Beat the eggs and sugar over a double boiler for about 10 minutes until frothy (the water should not touch the bottom of the bowl) until the foam is really creamy, then remove from the boiler and continue beating until the foam has cooled to room temperature. Sift half of the flour into the foam and mix in thoroughly, then repeat with the other half of the flour. Melt 60 g of butter and let it cool to room temperature, then add it to the flour and egg mixture and mix well. Pour the batter into the springform pan and bake at 180 degrees Celsius for 20 minutes. Let it cool on a wire rack. For the filling, melt the chocolate coating with 50 g of butter in a double boiler, then let it cool slightly. Beat the egg whites until stiff peaks form and carefully fold in the melted chocolate coating. Refrigerate for about 30 minutes. Then whip the cream with the cream stiffener and carefully fold in the chocolate egg white mixture. Halve the sponge cake in half. Chop the fruit into small pieces and arrange on top, then spread with one-third of the chocolate mousse. Place the second half of the sponge cake on top and spread the remaining chocolate mousse all over the cake. Garnish as desired. The cake can also be made in a larger springform pan; simply adjust the specified quantities (e.g., for a 26 cm springform pan, use about half more of each).