Chocolate cake

Ingredients for 1 servings:

• 4 eggs
• 150 g sugar
• 1 packet of vanilla sugar
• 90 g flour
• 90 g cornstarch
• 20 g cocoa powder
• 2 tsp, leveled baking powder
• 4 cups whipped cream
• 2 bars of chocolate, good bitter
• 1 bar of chocolate, milk chocolate
• n. B. cocoa powder
• n. B. Confectionery, (chocolate truffles)

Instructions

Working time approx. 30 minutes; Rest time approx. 14 hours; Total time approx. 14 hours 30 minutes

Separate the eggs. Beat the egg whites until stiff, then add the sugar and vanilla sugar at the end. Fold the egg yolks into the mixture. Mix the flour, cornstarch, cocoa and baking powder, sift and carefully fold in. Pour the batter into a springform pan lined with baking paper and bake in a preheated oven at 175 degrees Celsius for 30-35 minutes. Then remove the sponge cake from the pan and let it cool. Put the whipped cream in a saucepan. Roughly chop all of the chocolate and carefully melt it in the cream at the lowest possible temperature. Then refrigerate the chocolate cream for 12-14 hours. Cut the sponge cake in half. Beat the chocolate cream with a hand mixer until stiff. Spread 1/3 of the cream on the bottom layer, place the next layer on top and spread another 1/3 of the cream on top. Place the third layer on top and cover the entire cake with the remaining cream and decorate with tufts. It also looks good if the cake is additionally decorated with cocoa and any chocolate truffles.