John Myers
Ingredients for 1 servings:
- 5 eggs
- 5 tbsp water, hot
- 180 g sugar
- 1 packet of vanilla sugar
- 220 g flour
- 1 ½ tsp baking powder
- 6 cups of cream
- 200 g chocolate (dark or semi-sweet)
- possibly cream stiffener
- possibly confectionery (e.g. Giotto balls)
Instructions
Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes
If you use lactose-free cream, the recipe is also suitable for those with lactose intolerance.
The day before, bring the cream to a boil, melt the chocolate in it, and then refrigerate the chocolate cream overnight. The next day, beat the eggs with hot water until frothy. Add the sugar and vanilla sugar and stir until the sugar is completely dissolved. Sift the flour with the baking powder and fold in. Preheat the oven. Pour the batter into a springform pan and bake at 180 degrees Celsius for about 30 minutes. Once cooled, cut the sponge cake layer in half crosswise. Whip the chocolate cream until stiff (using cream stiffener if desired). Place a cake ring around the bottom sponge cake layer and spread 1/3 of the chocolate cream over the layer, then place the second layer on top, spread another 1/3, and place the third layer on top. Remove the cake ring. Put some of the remaining cream into a piping bag fitted with a star nozzle for decoration, and use the rest to cover the cake all over. Decorate with cream puffs and, if desired, Giotto balls.
Facebook Comments