Chocolate cream cake

Ingredients for 1 servings:

• 2 eggs
• Water, warm
• 100 g sugar
• 1 packet of vanilla sugar
• 75 g flour
• 50 g cornstarch
• 1 tsp baking powder
• 100 g chocolate
• 20 g coconut oil
• 750 ml cream
• 100 g powdered sugar
• 1 packet of vanilla sugar
• 2 packs of cream stiffener
• 30 g cocoa powder
• Cocoa powder and chocolate shavings, for decoration

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 45 minutes

Separate the eggs. Beat the egg yolks, 2-3 tablespoons of warm water, 2/3 of the sugar, and the vanilla sugar until very foamy. Beat the egg whites until stiff, gradually adding the remaining sugar. Gently pour the beaten egg whites onto the egg yolk mixture. Mix the flour, cornstarch, and baking powder, sift over the mixture, and fold in loosely (do not stir). Line a springform pan with baking paper, pour the batter evenly into the mixture, and bake at 175-200°C for about 20-30 minutes. Let the cake base cool and cut in half along the top third. Beat the chocolate and coconut oil in a double boiler until creamy and pour over the thinner of the two cake layers. Let cool, then cut the base into 12 cake slices and chill. Briefly whip the cream, mix the powdered sugar, vanilla sugar, and cream stabilizer, then sprinkle in the mixture, then whip the cream until very stiff. Put 3 tablespoons of this into a piping bag and mix the rest with the cocoa. Spread two-thirds of the cream onto the thick cake base, then place the 12 cake slices on top and press down lightly. Cover the edges of the cake with the remaining cream and sprinkle with cocoa powder. Decorate the surface of the cake along the edges with a piping bag and pile the center with chocolate shavings.