Chocolate cake for absolute chocolate fans

Ingredients for 1 servings:

• 50 g wheat flour
• ¼ tsp baking powder
• 150 g sugar
• 1 pinch of salt
• 3 eggs
• 100 g dark chocolate (cocoa solids at least 70%)
• 1 tbsp cocoa powder
• 100 g butter
• 250 ml whipped cream
• 200 g chocolate (cooking chocolate)
• Butter for the mold
• Flour for the mold

Instructions

Working time approx. 45 minutes; Rest period approx. 1 day; Total time approx. 1 day 45 minutes

my absolute favorite cake

For the batter, separate the eggs and beat the egg whites until stiff peaks form. Place the flour, baking powder, sugar, salt, and egg yolks in a large bowl over hot, but not boiling, water and beat with a mixer until thickened. Melt the chocolate, butter, and cocoa powder in a double boiler. Then add to the egg mixture and beat for several more minutes (the longer you beat the batter, the fluffier the cake will be!). Finally, carefully fold in the beaten egg whites. Pour the batter into a buttered and floured springform pan (20 cm diameter) and bake in a preheated oven at 160°C for approximately 25-35 minutes (until the cake feels springy when lightly pressed). For the cream, bring the whipped cream to a boil, add the chocolate, chopped into small pieces, and beat until no lumps are visible. Let the cream cool in the refrigerator for 24 hours. Then beat the mixture with a mixer until fluffy. Cut the cooled cake in half and fill it with the cream. If desired, decorate the outside with the cream as well.