Chocolate cream cake

Ingredients for 1 servings:

• 6 egg yolks
• 100 g sugar
• 2 packets of vanilla sugar
• 100 g nuts or almonds, ground
• 100 g chocolate shavings
• ½ pack of baking powder
• 6 egg whites
• 4 cups of cream, 200 ml each
• 1 bar of dark chocolate
• ½ bar of chocolate, whole milk
• 2 packs of cream stiffener

Instructions

Working time approx. 35 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 35 minutes

For 12 pieces

Beat the egg yolks, sugar, and vanilla sugar until frothy. Mix the nuts or almonds with the grated chocolate and baking powder, and stir into the egg mixture. Beat the egg whites until stiff and fold into the batter. Pour into a springform pan and bake in a preheated oven at 175°C for 30 minutes. Let the base cool and then divide once. Bring 1 cup of cream to the boil with the chocolate and then let it cool. Place a cake ring around the first layer. Beat 2 cups of cream with the cream stiffener and 1 sachet of vanilla sugar until stiff and spread on the cake base, then place the second layer on top. Now spread the almost cold chocolate cream mixture over the top layer (slowly with a spoon) and refrigerate it overnight to set. The next day, whip the 4th cup of cream and use it to decorate the cake.