Creamy chocolate dome cake

Ingredients for 1 servings:

• 4 egg whites
• 180 g sugar
• 4 egg yolks
• 50 g flour
• 50 g cornstarch
• 2 tbsp cocoa powder
• ½ tsp baking powder
• 4 sheets of gelatin
• 200 g dark chocolate coating
• 900 ml cream
• 2 packets of vanilla sugar
• 1 pinch of salt
• 2 tbsp rum
• 4 tsp coffee powder (espresso), instant
• 20 g cocoa powder
• 20 g chocolate, in shavings

Instructions

Working time approx. 1 hour; Rest time approx. 3 hours; Total time approx. 4 hours

For 12 pieces

Preheat oven to 200°C (180°C fan-assisted). Beat egg whites with 60g sugar until stiff peaks form. Beat egg yolks with 4 tbsp hot water and 70g sugar until white and foamy. Add beaten egg whites. Sift flour, starch, cocoa powder, and baking powder into the mixture and fold in. Spread the mixture on a baking tray lined with baking paper. Bake for 10-15 minutes. Remove the paper and let cool. Cut two circles out of the sponge cake (approximately 18cm and 12cm in diameter). Line a bowl (18cm diameter, approx. 2L capacity) with foil. Soften the gelatine. Melt the chocolate coating and let cool. Beat 600ml cream with 50g sugar, 1 tablespoon vanilla sugar, and salt until stiff peaks form. Heat the rum, squeeze out the gelatine, and dissolve it in the rum with the espresso. Stir in the cream. Fold in the chocolate coating. Pour half of the cream into the bowl, place the small layer on top, and spread the rest of the cream on top. Place the larger layer on top. Cover and chill for 2-3 hours. Turn the cake out, remove the foil, and whip the remaining cream with 1 tablespoon of vanilla sugar until stiff peaks form. Cover the cake with the cream. Decorate with cocoa powder and chocolate shavings. I’ve also made this cake with a regular cake base, but I used a larger bowl and added about 1/3 more cream.