John Myers
Ingredients for 1 servings:
- 5 cups of cream (200 g each)
- 1.33 bars of milk chocolate
- 1 bar of dark chocolate
- 4 eggs
- 200 g sugar
- 4 tbsp water, hot
- 100 g flour
- 100 g cornstarch
- 1 tsp baking powder
- Fat and breadcrumbs for the form
Instructions
Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 40 minutes; Total time approx. 13 hours 10 minutes
The day before, heat the cream, milk chocolate, and dark chocolate together in a saucepan, melt the chocolate, and bring the mixture to a boil. Let it cool and refrigerate overnight. The next day, you can whip the chocolate cream as usual and decorate the cake as desired. Beat the eggs with water and sugar for 20 minutes; this is very important. It should have a nice, creamy mixture to make a beautiful sponge cake. Mix the flour, cornstarch, and baking powder, then sift it onto the foam mixture and fold it in well. Do not use a mixer; use a whisk if possible. Pour the batter into a greased and breadcrumb-lined springform pan. Bake in a preheated oven at 175°C (top/bottom heat) for about 30-40 minutes on the lowest rack. The next day, cut the sponge cake in two equal halves to create three thin sponge cakes. Spread some whipped chocolate cream on the bottom layer, place the middle layer on top, and spread some more whipped chocolate cream. Now place the lid on top and cover all around with chocolate cream, decorating as desired.
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