Chocolate cake

Ingredients for 1 servings:

• 1 cake base (Vienna base), 3-piece, dark
• 2 packs of pudding powder (chocolate)
• 1 liter of milk
• 250 g chocolate (dark or block chocolate)
• some milk
• 3 cups whipped cream
• 3 packs of cream stiffener
• 3 packets of vanilla sugar
• 200 g almond(s), chopped
• n. B. Chocolate sprinkles for the edge
• 12 pieces of confectionery (rum balls)
• some cocoa powder

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Prepare the pudding with the milk and sugar according to the package instructions and cook. Then let it cool. Cut the dark chocolate or block chocolate into small pieces and mix with the pudding. Mix a little milk with a little cocoa powder and drizzle with it on the Viennese cake base. Then spread half of the chocolate pudding on top. Place the next slice of Viennese cake base on top and then spread the other half of the pudding on top. Place the last Viennese cake base on top. Whip the cream with cream stiffener and vanilla sugar, reserving a little cream for garnishing. Mix in a little more cocoa powder and spread it over the entire cake. Decorate the edge of the cake with chocolate sprinkles. Using a piping bag, place 12 cream roses on the cake with the remaining cream and arrange the rum balls on top. Sprinkle the chopped almonds in the center of the cake. Refrigerate for about 2 hours before serving.