John Myers
Ingredients for 1 servings:
- 5 eggs
- 5 tbsp water
- 180 g flour
- 180 g sugar
- 1 ½ tbsp cocoa powder
- 1 packet of vanilla sugar
- ½ pack of baking powder
- 400 g chocolate (block chocolate)
- 800 ml whipped cream
- 3 small jars of Amaretto (shot glasses)
- Cocoa powder
- Chocolate shavings
Instructions
Working time approx. 40 minutes; Total time approx. 40 minutes
Separate the eggs. Beat the egg yolks with sugar and vanilla sugar. Beat the egg whites with water until stiff, then add to the egg mixture. Whisk in the flour and baking powder, then add the cocoa powder and fold in. Line a springform pan with baking paper and pour in the batter. Bake in a preheated oven at 180°C for approx. 20-30 minutes. Then let it cool. Chop the chocolate block into small pieces. Put 200 ml of heavy cream in a saucepan and bring to a boil briefly. Add the chocolate block and stir until dissolved. Add the Amaretto and beat the mixture until fluffy. Then chill the chocolate cream. Whip the remaining cream until stiff and fold into the chocolate cream. Then chill the cream again and let it set. Cut the chocolate sponge cake horizontally 2-3 times. Spread each layer with 2/3 of the chocolate cream and assemble. Then cover the cake with the remaining cream. Decorate with cocoa powder and chocolate shavings. Refrigerate the cake for about 2-3 hours before serving.
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