Chocolate cake

Ingredients for 1 servings:

• 6 egg whites
• 1 pinch of salt
• 100 g raw cane sugar
• 6 egg yolks
• 6 tbsp water
• 1 pinch of salt
• 100 g raw cane sugar
• 200 g buckwheat, ground (black lentil flour)
• 1 tbsp cocoa powder
• 200 g almond(s), ground
• 1 tsp cream of tartar baking powder
• 200 g butter
• 600 g sweet cream
• 50 g chocolate coating, whole milk
• 50 g chocolate coating, bitter
• 25 g chocolate, dark, 85%
• 1 shot of rum, 54% as desired
• 50 g red wine, dry 14%, for soaking
• 50 g juice, grapefruit or orange juice freshly squeezed
• 1 shot of rum, 54% as desired
• Chocolate, grated for sprinkling

Instructions

Working time approx. 30 minutes; Rest time approx. 1 day 18 hours; Cooking/baking time approx. 1 hour; Total time approx. 1 day 19 hours 30 minutes

gluten-free

Beat the egg whites with a pinch of salt until frothy, then add 100g of raw cane sugar and beat until stiff peaks form. Set aside. Beat the egg yolks and 6 tbsp of water with a pinch of salt until frothy, then add 100g of raw cane sugar and beat until creamy white. Mix the buckwheat, cocoa, baking powder, and almonds together. Gradually add to the egg yolk and sugar mixture and mix well. Then add the butter and beat until creamy. Fold in the stiff egg whites. Pour into a ring tin lined with baking paper, smooth the surface, place in a cold oven and bake at 150°C (fan oven) for about 60 minutes. Check if the mixture is stiff. Once the steam has evaporated, turn out onto a wire rack, remove the baking paper, and leave to cool overnight. Melt the chocolate coating and chocolate slightly in a hot saucepan, then add the cream and bring to a boil while stirring. Remove from the heat, add rum if desired, and stir with a hand blender for 1 minute (IMPORTANT). Let it rest overnight in the refrigerator. Remove the chocolate cream from the refrigerator and whip like heavy cream (stiff). Mix the red wine with the grapefruit or orange juice and season with rum. Cut the sponge cake in half, soak all cut edges and surfaces, spread with chocolate cream, and stack them on top of each other. Place the third layer on top and spread the remaining chocolate cream over the surface and edges of the cake. Sprinkle with grated chocolate. Chill and let it set for a day. My own recipe.