Chocolate blueberry cake

Ingredients for 1 servings:

• 3 eggs
• 5 tbsp water
• 150 g sugar
• 1 packet of vanilla sugar
• 100 g wheat flour
• 80 g cornstarch
• 30 g cocoa powder
• ½ pack of baking powder
• 300 g blueberries, frozen
• 4 tbsp powdered sugar
• 500 g mascarpone
• 100 g dark chocolate coating
• 50 g butter
• Cookie(s) (Oreo cookies)
• blueberries

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Cooking/baking time approx. 40 minutes; Total time approx. 3 hours 40 minutes

Simple, but a bit time-consuming

For the sponge cake, separate the eggs. Beat the egg yolks with the water and 100g of sugar until frothy. Add the vanilla sugar to the foam and beat until creamy. Beat the egg whites until stiff peaks form, while adding the remaining 50g of sugar. Pour the beaten egg whites onto the cream and gently fold in. Mix the flour, cocoa, baking powder, and cornstarch, sift over the cream, and gently fold in. Line a 26cm springform pan with baking paper and pour in the batter. Place directly in the preheated oven and bake for about 25 minutes at 180°C. Once the cake base has cooled, cut it in half. Meanwhile, for the cream, bring the blueberries and powdered sugar to a boil and simmer for 5 minutes. Then let the fruit cool and mix with the mascarpone. Spread the cream between the layers and around the outside of the cake. Then refrigerate. Melt the chocolate coating and butter in a double boiler. The chocolate needs to cool for a while, but still be relatively liquid. Spread the chocolate over the cake and decorate with cookies and berries. Immediately return it to the refrigerator for 20 minutes to allow the chocolate to harden.