Chocolate cake

Ingredients for 1 servings:

• 375 g whipped cream
• 300 g dark chocolate
• 4 eggs
• 100 g sugar
• 4 tbsp sugar
• 75 g flour
• 50 g cornstarch
• 1 tsp baking powder
• 800 g apples
• 1 lemon(s), the juice
• 2 tbsp water
• 1 pack of pudding powder, almond (for cooking)
• 6 tbsp milk
• 340 ml milk
• 6 tbsp rum
• Almond flakes, roasted

Instructions

Working time approx. 1 hour; Rest time approx. 4 hours; Total time approx. 5 hours

Heat the cream, roughly chop the chocolate and melt it. Chill for about 3 hours. Separate the eggs. Beat the egg whites until stiff, then add 100g of sugar. Stir in the egg yolks. Mix the flour, starch and baking powder and fold in. Spread the mixture into a greased springform pan (26). Bake in a preheated oven (electric oven: 175°C/fan: 150°C/gas mark 2) for about 25-30 minutes. Remove from the pan and let cool. Peel, core and chop the apples. Sauté with lemon juice, 2 tbsp water and 1 tbsp sugar for about 5 minutes, stirring continuously, until smooth. Mix 3 tbsp sugar, custard powder and 6 tbsp milk until smooth. Bring the remaining milk to the boil, stir in the mixed custard powder and bring to the boil. Fold in the apples. Halve the sponge cake. Enclose the bottom layer in a cake ring. Drizzle with 3 tbsp rum. Spread with apple cream. Place the second layer on top, drizzle with 3 tablespoons of rum, and chill for about 1 hour. Remove the cake ring, whip the chocolate cream, and spread it over the cake. Chill for another 30 minutes.