Chocolate cream cake

Ingredients for 12 servings:

• 8 eggs
• 180 g sugar
• 1 tbsp vanilla sugar
• 2 tbsp rum, (or few drops of rum flavoring and 2 tbsp water) or
• ½ lemon(s), the peel (a few drops of lemon flavor)
• 100 g flour
• 100 g cornstarch
• 30 g cocoa powder (not instant)
• 3 cups of cream
• 3 bars of chocolate (1 milk, 2 dark)
• 6 points cream stiffener

Instructions

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

Bring the cream and chocolate to the boil and then chill again. This is best done the day before. Bake the base the day before the filling and allow to cool completely. The base is difficult to cut when fresh as it crumbles and breaks. Separate the eggs if necessary and beat the egg whites separately, but this is not necessary. Beat the eggs (egg yolks) with the sugar until frothy, add the vanilla sugar and flavouring, sift the flour (makes it fluffier), cornstarch and cocoa, (fold in the egg whites if necessary). Bake at 180 degrees for 25-35 minutes. Cut the cooled base in half twice. Beat the chocolate cream with cream stiffener until stiff. Spread the 1st base with chocolate cream, place the 2nd base on top and spread it on, also around the outside. Leave a little chocolate cream for decoration.