Chocolate cake

Ingredients for 1 servings:

• 175 g butter
• 4 eggs
• 300 sugar
• 150 g flour
• 40 g cornstarch
• 50 g cocoa
• 1 ½ tsp, leveled baking powder
• 1 pinch of salt
• 200 g dark chocolate
• 200 g whipped cream
• 2 tbsp brandy
• some cocoa for dusting
• 100 g dark chocolate coating

Instructions

Working time approx. 45 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 40 minutes; Total time approx. 5 hours 25 minutes

is worth a sin! For 12 pieces of cake.

Preheat the oven to 150°C (fan). Line the bottom of a 26cm springform pan with baking paper. Melt the butter over low heat and let it cool slightly. Separate the eggs and chill the egg whites. Beat the egg yolks with 3 tablespoons of lukewarm water and sugar using the whisk attachment of a hand mixer for about 8 minutes until thick and foamy. Gradually stir in the melted butter briefly. Sift the flour, cornstarch, cocoa powder, and baking powder into the egg yolk mixture and stir briefly. Beat the egg whites with a pinch of salt until stiff peaks form and fold into the batter in two portions. Pour the batter into the springform pan and smooth it out. Bake in the preheated oven for about 40 minutes. Let it cool in the pan for 20 minutes. Then, using the baking paper, transfer to a wire rack and let it cool completely. Roughly chop the dark chocolate. Bring the cream to a boil in a small saucepan and remove from the heat. Add the chocolate and brandy and immediately stir for about 2 minutes until you have a smooth chocolate cream. Let it cool for about 5 minutes so that the cream thickens a little. Remove the baking paper from the cake, place the cake back on the cake rack and place this in turn on a large sheet of baking paper. Pour the chocolate cream evenly over the cake. Leave to dry in a cool place for at least 2 hours. In the meantime, roughly chop the chocolate coating, put it in a metal bowl and melt it over a warm water bath. Spread a thin layer on the back of a baking tray and let it dry briefly. Scrape off rolls with a spatula. Dust the cake with cocoa and decorate with the rolls. Tip: Store the leftover chocolate rolls in a sealable container for the next cake or dessert!