Chocolate cream cake with a moist chocolate base without flour

Ingredients for 1 servings:

• 100 g dark chocolate
• ½ liter whipped cream
• 2 packs of vanilla sugar, bourbon
• 5 m.-sized eggs, separated
• 160 g sugar
• 1 pinch of salt
• 1 pack of vanilla sugar, bourbon
• 5 tbsp orange juice, freshly squeezed
• n. B. Orange(s) – zest, fine, untreated
• 100 g cocoa powder, slightly defatted
• e.g. powdered sugar
• Chocolate, grated
• Orange(s) – zest or chocolate hearts

Instructions

Working time approx. 35 minutes; Rest period approx. 1 day; Total time approx. 1 day 35 minutes

should be prepared 1 – 2 days in advance

Crumble the chocolate into the cream and heat the mixture. Bring to a boil once, then refrigerate for a few hours or overnight. For the base, beat the egg whites with 60g of sugar until stiff peaks form. Beat the egg yolks with the remaining sugar, salt, vanilla sugar, and orange juice until very creamy. Add the beaten egg whites to the egg yolk mixture. Add the orange zest (optional) and sift the cocoa powder over the mixture. Mix everything carefully but thoroughly. Line the bottom of a 26cm springform pan with baking paper. Do not grease the sides. Pour in the batter and bake at 175°C (150°C fan-assisted oven) for about 30 to 35 minutes. Remove the base from the pan and let it cool completely (!) on a wire rack. It can also be left to stand overnight. Since the base is very moist, sprinkle a cake plate with sugar, cream stabilizer, or something similar before placing it on the cake to prevent the sponge from sticking. Now whip the chocolate cream with the vanilla sugar until stiff and spread it on the sponge cake, forming a few peaks. Refrigerate the cake for at least three hours, or overnight if desired. Garnish with powdered sugar, grated chocolate, orange zest, or chocolate hearts.