Chocolate wine cream cake

Ingredients for 1 servings:

• 100 g dark chocolate
• 5 eggs, size L
• 4 tbsp water
• 125 g sugar
• 2 packets of vanilla sugar
• 150 g flour
• 80 g cornstarch
• 15 g cocoa
• 2 tsp baking powder
• 15 g red currant jelly
• 650 ml red wine, sweet
• 100 ml water
• 2 packs of cream powder (red wine cream), 325 ml each
• 2 packs of Gelatinefix
• 450 g whipped cream
• 500 g cream
• 2 packets of vanilla sugar
• 2 packs of cream stiffener
• 2 tbsp, heaped pistachios, chopped

Instructions

Working time approx. 2 hours; Rest time approx. 4 hours; Cooking/baking time approx. 40 minutes; Total time approx. 6 hours 40 minutes

my birthday cake, makes 16 pieces

Chop the chocolate. Separate the eggs. Beat the egg whites and 4 tablespoons of water until stiff peaks form. Gradually add the sugar and a sachet of vanilla sugar. Mix the flour, cornstarch, cocoa powder, and baking powder and fold into the chocolate. Spread the mixture evenly into a 28cm springform pan lined with baking paper. Bake in a preheated oven at 175°C (top/bottom heat, not suitable for fan-assisted baking) for about 30 minutes. Allow the base to cool and then turn out. Cut the sponge cake in half horizontally. Place a cake ring around the bottom layer and spread 100g of the jelly over the sponge cake. Pour the red wine and 100ml of water into a tall mixing bowl. Add the cream powder and gelatine fix, mix, and beat on the highest speed of a hand mixer for at least 2 minutes until creamy. Whip 450g of cream until stiff peaks form, fold in half of the wine cream. Then fold in the remaining cream. Chill 1/3 of the wine cream. Allow the remaining 2/3 of the cream to set slightly. Then spread half of the cream onto the sponge cake base. Cover with the second layer. Then spread the rest of the cream and cover with the last layer. Chill the cake for at least 1 hour. Chill the remaining cream as well. Whip 500g of cream, 2 sachets of cream stiffener, and 2 sachets of vanilla sugar until stiff, then cover the cake all over with some of the cream. Decorate the cake with the remaining cream. Pipe rings onto the cake and fill with warmed and cooled jelly. Chill the cake for about 10 minutes. Place the remaining wine cream into a piping bag with a star nozzle and decorate the cake with it. Sprinkle with chopped pistachios.