Chocolate cake for chocoholics

Ingredients for 1 servings:

• 7 eggs
• 240 g sugar
• 1 pinch of salt
• 1 vanilla pod(s), scraped pulp
• 1 pinch of cinnamon
• 120 g flour
• 70 g starch flour
• 30 g cocoa powder
• 400 ml water
• 40 ml Grand Marnier or orange juice
• 450 g dark chocolate coating
• 250 g mascarpone
• 1 pinch of cardamom
• 200 ml whipped cream
• 200 g dark chocolate coating
• 50 g honey
• 100 ml whipped cream
• 200 g white chocolate coating
• 20 g cocoa powder

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Addicted to chocolate? Then you’ve come to the right place!

Beat the eggs with 190g of sugar, salt, vanilla seeds, and cinnamon in a food processor for about 20 minutes. Preheat the oven to 175°C. Sift the flour, starch, and cocoa powder and fold into the egg mixture. Line a 24cm diameter baking dish with baking paper. Pour in the batter, smooth it out, and bake for 1 hour. Remove from the oven and let cool for 3 hours. Cut the cake in half three times with a large knife to create 4 equal layers. For the topping, boil the remaining sugar with water until dissolved. Let cool, then add the Grand Marnier or orange juice. For the filling, melt the 450g of chocolate coating in a bain-marie. Stir in the mascarpone, cardamom, and briefly heated whipped cream (200ml). Place the first cake layer in a springform pan and drizzle with Grand Marnier topping. Spread with the filling. Place the second cake layer on top, drizzle with glaze, and spread with filling. Repeat with the remaining layers. Chill for 1 hour. Boil 100 ml of whipped cream with the honey. Add 200 g of finely chopped chocolate coating and stir over low heat until completely dissolved. Spread evenly over and around the cake with a wide knife and let it dry. Crumble the white chocolate coating and melt it in a bain-marie. Sprinkle the cocoa powder onto baking paper. Pour the white chocolate over the chocolate and let it set. Break it into pieces or cut out shapes and use them to decorate the cake.