Best ever chocolate brownie cake

Ingredients for 1 servings:

• 115 g flour
• 50 g cocoa powder, real
• 1 tsp baking powder
• 1 pinch of salt
• 6 eggs
• 225 g sugar
• 2 tsp flavoring (vanilla)
• 115 g butter, melted
• 225 g chocolate (dark), chopped
• 200 g chocolate coating
• 200 g cream
• 1 tsp rum or rum flavoring
• 1 tbsp vanilla sugar
• Cocoa powder (instant drinking chocolate)

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Chocolate cake

Preheat oven to 180°C. Grease a 20cm springform pan. Sift together the flour, cocoa powder, baking powder, and sugar. Place the eggs and sugar in a heatproof bowl and beat over a pan of hot water until creamy and doubled in volume. 5-10 minutes. Add the vanilla extract. Carefully fold in the flour mixture, then add the melted butter. Now add the chopped chocolate. Stir well to combine the chocolate with the batter and melt. Pour the batter into the pan. Bake for about 30 minutes (that’s what the baking book says; mine took considerably longer). Use a toothpick to test the temperature. Cool on a wire rack. For the filling: Whip the cream with the vanilla sugar until stiff peaks form. Add the instant cocoa powder. Season to taste with the rum. Once the cake has cooled, cut it in half horizontally. Spread the filling on the base. Place the second layer on top. For the glaze: Melt the chocolate coating over a bain-marie. Spread it over the cake. Finally, you can decorate the cake with whipped cream.