Chocolate meringue cake

Ingredients for 1 servings:

• 400 g dark chocolate coating
• 125 g butter or margarine, soft
• 375 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 4 m.-sized eggs
• 50 g cornstarch
• 150 g flour
• ½ pack of baking powder
• 3 tbsp milk
• 250 g mascarpone
• 200 g whipped cream
• 1 tbsp powdered sugar
• Fat, for the shape

Instructions

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

super chocolatey, for 16 pieces

Chop 150g of chocolate coating, melt it in a warm water bath, and let it cool. Cream together 125g of softened butter or margarine, 100g of sugar, vanilla sugar, and salt. Separate the eggs. Stir the egg yolks one at a time into the butter mixture. Stir in the chocolate coating. Mix the starch, flour, and baking powder, then stir in the milk. Spread half of the batter evenly in a greased 26cm springform pan. Beat the egg whites until stiff. Gradually add 225g of sugar. Spread half of the meringue mixture in waves over the batter, leaving a 2cm border all around. Chill the remaining meringue. Bake in a hot oven on the second rack from the bottom (electric oven: 175°C / fan: 150°C / gas mark 2) for 20-25 minutes. Remove the cake base from the pan. Wash the pan and bake a second layer using the remaining batter and meringue mixture. Let it cool. Chop 250g of chocolate, melt it over a pan of warm water, and let it cool. Combine the mascarpone and 50g of sugar. Stir in the chocolate. Whip the cream until stiff and fold in. Spread it on the bottom meringue layer, then place the second layer on top. Chill the cake for about 3 hours. Dust with powdered sugar.