Chocolate cream cake

Ingredients for 1 servings:

• 800 ml whipped cream
• 200 g milk chocolate
• 200 g dark chocolate
• 3 packs of cream stiffener
• 6 eggs
• 200 g sugar
• 250 g flour
• 20 g baking cocoa
• 1 packet of vanilla sugar
• ½ pack of baking powder

Instructions

Working time approx. 45 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 50 minutes; Total time approx. 7 hours 35 minutes

simple and successful, for a 26 cm springform pan

To make the chocolate cream, break up the chocolate and heat it in a saucepan with the cream, stirring occasionally, until the chocolate is completely melted. The chocolate cream should now rest in the refrigerator for a few hours. I always let it rest overnight and usually bake the base the day before. To make the base, beat the eggs, vanilla sugar, and sugar for 20 minutes until the mixture is creamy and smooth. 20 minutes may sound excessive to some, but the long beating of the egg mixture is crucial for the base, as it becomes very light and rises nicely in the oven. In the meantime, preheat the oven to 175°C (top/bottom heat) and line a 26cm springform pan with baking paper. Once the mixture is fully beaten, carefully fold in the flour, cocoa, and baking powder and pour the batter into the pan. Bake the base in the oven for about 45 minutes. Then let it cool and cut into 3 pieces. Whip the chocolate cream in three batches, using a sachet of cream stiffener each, until very stiff. Spread a layer of chocolate cream on the first layer. Place the second layer on top and spread the same amount of chocolate cream on top. Finish with the “lid” and cover the outside of the cake with the remaining chocolate cream. There’s usually enough cream left over to decorate the cake a little. Chocolate sprinkles also always look good. This cake is really very simple and ideal for the little gourmets among us who don’t like fruit, nuts, or anything else in their chocolate cake. If you like, you can even drench the base with a little strong coffee.