John Myers
Ingredients for 1 servings:
- 600 ml sweet cream
- 300 g chocolate
- 6 egg yolks
- 200 g sugar
- 1 tbsp vanilla sugar
- 100 g flour
- 80 g starch flour
- 1 tsp baking powder
- 6 egg whites
- 16 mocha beans (chocolate decoration)
Instructions
Working time approx. 40 minutes; Rest period approx. 1 day; Total time approx. 1 day 40 minutes
very chocolatey
Bring the cream to a boil. Crumble in the chocolate and stir until dissolved. Then chill for 24 hours. Beat 6 egg yolks with 150g sugar and vanilla sugar until frothy. Stir the flour, cornstarch, and baking powder into the egg yolk mixture. Beat 6 egg whites with 50g sugar until stiff peaks form and fold in loosely. Pour the mixture into a 26cm springform pan lined with baking paper. Bake in a preheated oven at 190°C for approx. 35 minutes. Then let cool in the pan. Cut the cake in half. Whip the chocolate cream like fresh cream until stiff peaks form. Fill and frost the cake. Garnish with 16 dollops of cream and chocolate coffee beans.
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