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Chocolate cake

updated

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Ingredients for 1 servings:

  • 100 g chocolate (dark or milk)
  • 250 ml cream
  • 4 eggs
  • 375 g puff pastry
  • 150 g ladyfingers
  • Powdered sugar for dusting

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

Line a springform pan with the puff pastry (also forming a rim), setting the remaining puff pastry aside. Heat the cream (do not boil), melt the chocolate while stirring, then let it cool. Stir the egg yolks into the cream, along with the crumbled sponge fingers. Beat the egg whites until stiff and fold into the cream. Pour the cream into the springform pan. Arrange the remaining puff pastry in strips on top of the cake. Bake in the preheated oven for 30-40 minutes at 160°C fan-assisted oven or 180°C top/bottom heat. Dust the cooled cake with powdered sugar.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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