Mini chocolate cakes

Ingredients for 1 servings:

• 6 eggs
• 6 tbsp water, lukewarm
• 1 tsp vanilla extract
• 1 pinch of salt
• 150 g sugar
• 90 g wheat flour
• 30 g baking cocoa
• 60 g cornstarch
• 1 ½ tsp baking powder
• 325 g mascarpone
• 300 g cream
• 45 g powdered sugar
• 150 g hazelnut nougat cream or other chocolate spread
• 2 packs of cream stiffener
• e.g. chocolate sprinkles or chocolate shavings

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour

makes about 10 tartlets

Preheat the oven to 180°C (top/bottom heat). Separate the eggs and beat the egg whites with a pinch of salt until stiff peaks form. Beat the egg yolks with the sugar, vanilla extract, and warm water until creamy. Sift the flour, cocoa powder, cornstarch, and baking powder into the egg mixture. Fold in the egg whites. Place the batter on a baking sheet lined with baking paper. Bake in the preheated oven on the middle shelf for about 15 minutes. For the cream, whip the cream with the cream stiffener and set aside. Mix together the mascarpone, Nutella, and powdered sugar. Fold in the whipped cream and put everything in a piping bag. Once the sponge cake is baked and cooled, use a cookie cutter to cut out about 20 circles. Pipe the cream onto one layer and place another layer on top. Pipe more cream on top and decorate with chocolate sprinkles.