Chocolate cake with nougat cream

Ingredients for 1 servings:

• 250 g butter, soft
• 250 g sugar
• 1 packet of vanilla sugar
• 4 eggs
• 1 pinch of salt
• 2 tbsp rum
• 200 g flour
• 100 g starch flour
• 2 tsp baking powder
• 2 tbsp cocoa powder
• 1 pack of chocolate pudding powder
• 1 tbsp cocoa powder
• 2 tbsp sugar
• 500 ml milk
• 150 g nut nougat
• 300 g butter
• 2 egg yolks
• 100 g sugar
• 50 g butter
• 4 tbsp whipped cream
• 2 tsp instant coffee powder
• 1 packet of vanilla sugar
• 250 g dark chocolate coating
• 150 g milk chocolate coating
• 50 g white chocolate coating

Instructions

Working time approx. 2 hours; Rest time approx. 2 hours; Cooking/baking time approx. 1 hour; Total time approx. 5 hours

from a 26cm springform pan

For the batter: Beat room-temperature butter until fluffy. Add the sugar and vanilla sugar. Then add the room-temperature eggs, one at a time, followed by the salt and rum. Sift the flour, cornstarch, cocoa powder, and baking powder and add to the mixture. Beat with a mixer on the slowest speed or by hand with a whisk until no flour is visible. Butter a springform pan (approx. 26 cm) and dust with cocoa. Pour the batter into the pan. Bake the cake in a preheated oven at 180°C (top/bottom heat) for approx. 45 minutes (test with a toothpick). Let the cake cool for 10 minutes and cut into 2 or 3 pieces. For the filling: Mix the custard powder, cocoa powder, and sugar with a little milk. Bring the remaining milk to a boil and stir in the custard powder. Bring to a boil briefly until it thickens. Remove the custard from the heat and stir occasionally to prevent a skin from forming. Gently heat the nougat over a bain-marie. Stir in the butter and then add the pudding a tablespoon at a time. Let the cream cool in the fridge, stirring occasionally. Spread the cream evenly over the layers and layer the layers on top of each other. Spread the cream all over the cake and pipe some of the cream into a piping bag to decorate the cake. Chill the cake. For the decoration (can be made the day before): Heat the egg yolks and sugar in a bain-marie. Add the butter, cream, coffee powder, and vanilla sugar and heat gently while stirring. Add the chopped dark chocolate and stir until smooth. Line a baking dish with baking paper and pour the mixture into a layer about 1 cm thick, then chill. Cut out hearts and similar shapes using cookie cutters. Tip: To make circles, roll the mixture into a sausage shape and then cut it into slices. Heat the milk chocolate over a bain-marie, let it cool slightly, and then heat it again (to prevent it from developing a grayish tint) or temper it. To do this, heat two-thirds of the chocolate and, once it has melted, add the rest to the warm chocolate and stir until it has melted. Dip the chocolates into the warm, but not hot, chocolate using a chocolate fork and place them on a wire rack or baking paper. Melt the white chocolate in the same way and decorate the chocolates with it. Decorate the cake with the chocolates. If you have some chocolate mixture left over, you can also place the chocolates on the cake layers and cover them with the cream. If you don’t want to make your own chocolates, you can also buy them. Milka’s clover leaves and hearts have a similar flavor.