After Eight Cake

Ingredients for 1 servings:

• 80 g margarine or butter
• 80 g sugar
• 5 eggs
• 100 g dark chocolate
• 200 g hazelnuts, ground
• 1 packet of baking powder
• 2 packs of sweets (After Eight, 200 g each)
• 600 ml cream
• 2 packs of cream stiffener
• Fat for the mold
• Mint, fresh, for decoration

Instructions

Working time approx. 40 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 40 minutes

without flour

Separate the eggs and beat the margarine and sugar with a hand mixer or food processor until fluffy. Gradually add the egg yolks, one at a time, and continue beating vigorously until the sugar has dissolved and the mixture is creamy, almost white, and creamy. Grate the chocolate and fold it into the mixture along with the nuts and baking powder. Finally, carefully fold in the stiffly beaten egg whites. Pour into a greased springform pan and smooth the surface. Bake at 150°C for 25 minutes. Leave in the pan. For the topping, gently warm the cream, add the After Eight (reserve some for decoration) and dissolve it (do not let it boil). Leave to rest in the refrigerator overnight. The next day, beat in 2 sachets of cream stiffener. Spread the mixture over the base. Decorate with After Eight slices (halved if desired) and fresh mint leaves.