Chocolate cream cake

Ingredients for 6 servings:

• 800 g sweet cream
• 1 point cream stiffener
• 200 g chocolate, whole milk
• 200 g dark chocolate
• 1 cake base (sponge cake in 2 parts)
• 100 g chocolate, white

Instructions

Working time approx. 15 minutes; Rest time approx. 10 hours; Total time approx. 10 hours 15 minutes

Gently heat the 800 ml of cream in a saucepan. Once the cream is warm, slowly crumble in the milk and dark chocolate. Stir with a whisk and let the chocolate melt. Bring the cream to a boil once. Then transfer the mixture to another container and let it cool overnight. Very important: keep it in the refrigerator. The next day, whip the chocolate cream until stiff peaks form and add the sachet of cream stiffener. Now cut the double sponge cake in half to create two layers. Spread some of the cream on the first layer. Now place the other layer on top. Cover with the whipped cream as well. Now for the edges. Divide the cream so that none is left over. Now take the white chocolate and grate it. Sprinkle it over the cake as desired! Off to the refrigerator until ready to serve!