Annein's Mocha Dark Chocolate Cake

Ingredients for 1 servings:

• 6 eggs, separated
• 185 g flour
• 40 g cornstarch
• 1 tsp baking powder
• 200 g sugar
• 3 tbsp chocolate coating (dark chocolate coating), grated
• 150 g chocolate coating (dark chocolate coating)
• 12 g coffee powder (espresso powder), instant
• 100 ml water
• 2 cups sour cream
• 2 tbsp sugar
• 3 tbsp vanilla sugar
• 3 tbsp liqueur (coffee liqueur)
• 4 cups whipped cream
• 6 sheets of gelatin
• 150 g powdered sugar
• 2 tbsp coffee
• 1 tbsp oil (sunflower oil)
• 1 cup whipped cream
• 1 tbsp cocoa powder
• 12 chocolate decorations (mocha beans)

Instructions

Working time approx. 1 hour; Rest time approx. 6 hours; Cooking/baking time approx. 40 minutes; Total time approx. 7 hours 40 minutes

Not too heavy despite chocolate

For the sponge cake, beat the egg whites until stiff, then gradually add the sugar. Briefly stir in the egg yolks. Mix the flour, starch, and baking powder, sift, and carefully fold into the mixture. Pour the mixture into a 28 cm springform pan and bake in a preheated oven (convection oven) at 175°C for approx. 30-40 minutes. Do the skewer test. Slowly melt the dark chocolate in a water bath and mix with the espresso (dissolve the powder in the hot water) and let cool, stirring occasionally. Stir in the sour cream and coffee liqueur. Soften the gelatine, then squeeze out the excess liquid and dissolve over a low heat. Slowly add to the chocolate mixture while stirring. Whip the cream until stiff and fold in. Cut the cooled sponge cake in half and place a cake ring around the base. Spread about half of the cream on the base, then place the middle section on top and press down lightly. Then spread the rest of the cream on top and place the lid on top and press down lightly. Now let it set in the refrigerator. Carefully remove the cake ring. For the glaze/decoration, combine powdered sugar with coffee and oil until smooth and glaze the cake. Next, whip the cream with the cocoa powder until stiff and decorate the cake with it. Finally, scatter the mocha beans on top.