Chocolate cake according to an old family recipe

Ingredients for 1 servings:

• 150 g butter
• 200 g sugar
• 1 sachet of vanilla sugar
• 200 g milk chocolate
• 6 egg yolks
• 200 g almonds, ground
• 1 tsp baking powder
• 6 egg whites
• 200 g powdered sugar
• 2 tbsp water
• 2 tbsp lemon juice
• 30 g cocoa

Instructions

Working time approx. 30 minutes; Rest period approx. 2 days; Cooking/baking time approx. 35 minutes; Total time approx. 2 days 1 hour 5 minutes

for a 24cm springform pan

For the pastry, beat the butter with the sugar and vanilla sugar until smooth. Add the egg yolks one at a time and continue stirring until the sugar is completely dissolved. Melt the chocolate in a double boiler. Make sure the water does not boil. Then stir the melted chocolate into the egg mixture. Stir in the ground almonds and beat the egg whites until stiff. Carefully fold into the batter. Grease a 24 cm springform pan and pour in the batter. Bake in an oven preheated to 175 °C (top/bottom heat) for about 35 minutes on the middle rack. For the icing, mix the icing sugar with the lemon juice and 2 tablespoons of water until smooth. Add the cocoa and stir again until smooth. Cover the cooled cake with the icing. Tip: The cake tastes best after it has stood for two days.