Small chocolate coffee cream cake

Ingredients for 1 servings:

• 3 eggs
• 100 g sugar
• 100 g flour
• 2 tbsp cocoa powder
• ½ tsp baking powder
• 225 ml cream
• 150 g dark chocolate
• 1 tsp instant coffee powder (espresso)
• 8 coffee beans
• 100 ml cream
• Chocolate shavings, white

Instructions

Working time approx. 2 hours; Total time approx. 2 hours

Beat the eggs with sugar and 2 tablespoons of hot water for at least 5 minutes until you have a whitish, fluffy mixture. The whisk should leave a visible trail in the egg mixture. Mix the flour, baking powder and cocoa powder and sift it over the egg mixture. Carefully fold it in with a whisk. Line the bottom of a small (15 cm diameter) springform pan with baking paper, but do not grease it. Pour in the batter and bake at 200°C for about 30 minutes. Let the sponge cake stand in the pan for 15 minutes, then loosen the sides of the springform pan, remove the baking paper and allow the cake to cool completely. For the chocolate cream, heat 100 ml of cream in a small saucepan, but do not allow it to boil. Melt the dark chocolate in it and stir in the espresso powder. Transfer to a bowl and allow to cool. Whip the remaining cream (125 ml) until stiff peaks form, add to the chocolate mixture and carefully fold in. Cut the cake base in half crosswise, place the cleaned springform pan rim around the bottom half, and fill with about 2/3 of the chocolate cream. Place the top sponge cake on top, spread the remaining chocolate cream on top, and cover the cake with it. Chill for a few hours. Remove the springform pan rim. To decorate, whip 100 ml of cream until stiff, pipe small tufts onto the cake, place coffee beans on top, and decorate the center with white chocolate shavings.