Death by Chocolate

Ingredients for 1 servings:

• 225 g dark chocolate
• 140 g butter
• 200 g sugar
• 4 eggs
• 100 g flour
• 4 tbsp cocoa powder
• 2 tsp baking powder
• 1 tsp vanilla extract
• 50 g sour cream
• 150 ml sweet cream
• 275 g dark chocolate
• 50 g white chocolate, sliced ​​or chopped
• possibly grease for the mold

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Preheat the oven to 175 degrees Celsius and line a 24 cm springform pan with baking paper or grease it. Slowly melt the chocolate and butter in a double boiler and set aside. In a small bowl, combine the flour, cocoa, and baking powder. In a separate larger bowl, beat the sugar and eggs until very light and fluffy. Carefully mix the flour into the egg mixture, then slowly stir in the chocolate butter and sour cream. Pour the batter into the pan and bake for about 50 to 60 minutes. Don’t forget to do the toothpick test! In the meantime, prepare the cream. Gently heat the cream in a saucepan and melt the chopped chocolate in it. Then let it cool. The filling will not set completely, but will remain creamy and soft. Let the cake cool, then cut it in half. Fill with 1/3 of the cream and spread with the remainder. Decorate with the white chocolate.