Chestnut chocolate cream cake

Ingredients for 1 servings:

• 80 g flour
• 10 g cocoa
• 100 g sugar
• ½ packet of vanilla sugar
• ½ tsp baking powder
• 3 eggs
• 250 g whipped cream
• 80 g chocolate
• 3 sheets of gelatin
• 250 g whipped cream
• 120 g chestnut puree
• 40 g sugar
• 1 tbsp rum
• n. B. Cherry(s) for garnishing
• Fat for the mold
• Flour for the mold

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Total time approx. 13 hours

Prepare the chocolate cream the day before: Bring the cream to a boil, dissolve the chocolate in it over low heat while stirring. Remove from the heat and beat with a mixer or hand blender for about 1/2 minute. Let it set in the refrigerator overnight. For the batter, separate the eggs. Beat the egg whites until stiff peaks form. Beat the egg yolks with the sugar and vanilla sugar until frothy. Stir in the flour, baking powder and cocoa powder, then fold in the beaten egg whites. Pour into a greased and floured springform pan and bake at 190°C for about 12 minutes. Once cooled, return the base to the clean springform pan. Beat the chocolate cream again with a mixer on low speed and spread it over the cake base. Chill for 1 hour. For the chestnut cream, soak the gelatine in cold water. Whip the cream until stiff peaks form. Mix the chestnut puree with the sugar and rum. Dissolve the gelatine in a little liquid over low heat and quickly stir into the chestnut puree. Fold in the cream. Spread the chestnut cream over the chocolate cream and let it set in the refrigerator (approx. 4 hours). Decorate the cake with cream, chestnut puree, and cherries.