After Eight Cake

Ingredients for 1 servings:

• 2 packs of chocolate-mint bars, 200 g each, possibly more
• 600 g whipped cream
• 500 g dark chocolate, at least 50% cocoa
• 9 eggs
• 300 g powdered sugar
• 210 g butter, soft
• 210 g flour
• 3 tsp baking powder or baking soda
• 1 ½ bags of vanilla sugar
• 200 g whipped cream
• 2 tsp cream stiffener
• n. B. Mint leaves, fresh, for garnishing
• 1 package of chocolate mint bars or pralines for decoration
• 2 drops of food coloring, green
• Fat for the mold

Instructions

Working time approx. 3 hours; Rest time approx. 10 hours; Cooking/baking time approx. 1 hour; Total time approx. 14 hours

It’s best to prepare the cream the day before or the night before and chill it overnight. To do this, chop up 2-3 packages of chocolate mint bars – to taste, the consistency won’t change significantly. Bring to a boil in a saucepan with 600g of whipping cream and 300g of chopped dark chocolate until everything is evenly melted. Then transfer to a bowl and refrigerate. Grease a large springform pan and preheat the oven to 170°C (convection oven). Melt 200g of dark chocolate and let cool slightly. Beat 9 eggs and 300g of powdered sugar in a large mixing bowl until fluffy. Add 210g of softened butter and the melted chocolate and stir in. Add 210g of flour, 3 teaspoons of baking powder, and 1 1/2 sachets of vanilla sugar to the batter and mix everything well again. Pour the batter into the greased pan and bake for about 60 minutes. Feel free to do the toothpick test with a wooden skewer every now and then. After baking, cut the dough into 3 equal layers. If the layering is very thick, which can happen with baking soda, cut it evenly and snack on the leftovers. Let the layers cool completely, otherwise the cream will run. Now all that’s left to do is layer the cake. Spread 1/4 of the cream between each layer. Spread the other half of the mixture on the outside and top of the cake. Then chill again. Whip the cream until stiff, add a little cream stiffener and, if desired, a small dash of green food coloring. Decorate with mint leaves and more chocolate-mint bars or mint pralines, if desired. Best enjoyed fresh and chilled. Tip: This cake is best made in winter; summer temperatures don’t agree with it, as the cream has a hard time setting and will quickly melt again.