Chocolate buttercream cake

Ingredients for 1 servings:

• 150 g dark chocolate
• 7 eggs
• 150 g sugar
• 1 packet of vanilla sugar
• 150 g hazelnuts, ground
• 25 g flour
• 1 tsp baking powder
• 450 g butter
• 150 g powdered sugar
• 5 eggs
• 225 g dark chocolate

Instructions

Working time approx. 1 hour; Rest time approx. 8 hours; Cooking/baking time approx. 50 minutes; Total time approx. 9 hours 50 minutes

for a 26cm springform pan

Melt the chocolate in a double boiler on high speed. Beat the eggs for about 1 minute on high speed. Mix the sugar with the vanilla sugar and add while stirring, then beat for another 2 minutes. Add the melted chocolate and ground hazelnuts. Sift the flour and add it to the mixture along with the baking powder. Mix briefly on low speed. Pour the batter into a greased 26cm springform pan. Bake in a preheated oven at 175°C (top/bottom heat) for about 50 minutes on the middle rack. Then let the base cool completely, ideally overnight. The next day, beat the butter until fluffy. Sift the icing sugar and gradually add it with the eggs, mixing. Melt the dark chocolate in a double boiler and stir it into the buttercream, spoon by spoon. Cut the cake base in half. Spread the bottom layer with about 1/3 of the cream. Place the other half of the base on top and spread the rest of the cream all over. Draw patterns into the cream as desired.