Chocolate cake Death by Chocolate

Ingredients for 1 servings:

• 300 g butter
• 300 g dark chocolate
• 5 eggs
• 5 tbsp sugar
• 1 pinch of salt
• 150 g flour
• ½ tsp baking powder
• 400 g cream for icing and cream
• 400 g dark chocolate coating for icing and cream
• 30 g butter for the glaze

Instructions

Working time approx. 1 hour; Rest time approx. 14 hours; Cooking/baking time approx. 35 minutes; Total time approx. 15 hours 35 minutes

Preheat the oven to 180 degrees Celsius. Line a springform pan with baking paper and dust with cocoa powder if desired. Melt the butter, roughly chop the chocolate, mix it with the butter, and melt over low heat. Beat the eggs with sugar and salt until fluffy. Mix the flour and baking powder and fold it into the egg cream along with the melted chocolate butter. Pour the mixture into the springform pan, smooth it out, and bake at 180 degrees Celsius for about 35 minutes. Let it cool. For the cream and glaze, warm the cream over low heat, then cut the chocolate coating into pieces and melt them into the cream. Halve the chocolate cream and melt the butter in one half. Let the cake and creams rest overnight, and refrigerate the creams. Cut the cake in half or twice. Whip the chocolate cream without the butter, spread it on the layer(s), and place the remaining layer on top. Gently heat the chocolate cream with the butter until spreadable, spread it all over the cake and refrigerate for at least 2 hours.