Chocolate cream cake

Ingredients for 1 servings:

• 4 eggs
• 1 packet of vanilla sugar
• 110 g sugar
• 140 g flour
• 1 tsp, leveled baking powder
• 200 g dark chocolate
• 500 g whipped cream
• 100 g chocolate coating
• n. E. chocolate decoration, e.g. chocolate candies etc.

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Cooking/baking time approx. 30 minutes; Total time approx. 13 hours 30 minutes

For the base, beat the eggs, vanilla sugar, and sugar for at least 15 minutes until creamy and white. Sift the flour and baking powder, mix, and carefully fold in. Grease a 20cm springform pan, line the bottom with baking paper, and pour in the batter. Bake in the oven at 175°C (top/bottom heat) for 30 minutes. Do the skewer test. Remove the batter from the pan, cover, and let cool on a rack, preferably overnight. The next day, divide it horizontally into two pieces. For the cream, gently heat the whipped cream, cut the chocolate into pieces, and melt it in the chocolate. Stir regularly until all the pieces have melted. Pour into a bowl and refrigerate overnight. Important: Do not let the cream boil! The next day, beat the chocolate cream with a hand mixer, then spread the chocolate cream over the layers and assemble them. Spread the chocolate cream around the edges, too. Reserve a little for decorating the cake. Melt the chocolate coating and carefully pour it onto the cake, spreading it lightly over the edges so it runs down. Let it cool. Spread the remaining cream on top and decorate with chocolate bonbons, chocolate bars, etc.