Chocolate cream cake

Ingredients for 1 servings:

• 6 eggs
• 220 g sugar
• 1 packet of vanilla sugar
• 280 g flour
• 2 tsp baking powder
• Margarine for the mold
• 1,200 ml cream
• 2 bars of dark chocolate
• 6 packs of cream stiffener
• n. B. Chocolate shavings
• e.g. mocha beans (chocolate decoration)

Instructions

Working time approx. 35 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 50 minutes; Total time approx. 7 hours 25 minutes

makes about 12 pieces

For the sponge cake, beat the eggs with sugar and vanilla sugar for 20 minutes until fluffy. Mix the flour with the baking powder and sift it into the egg mixture. Then fold it in. Lightly grease a springform pan and line it with baking paper. This will prevent the cake from sticking to the pan later, as the baking paper can be easily removed from the sponge cake. Bake at 170°C (top/bottom heat, preheated) for about 50 minutes. For the chocolate cream, put 800ml of cream and 2 bars of chocolate in a saucepan and bring to the boil. Once the chocolate has melted, let the chocolate cream cool and leave to chill thoroughly in the refrigerator, then whip it with 5 sachets of cream stiffener until stiff. Cut the sponge cake into 3 pieces and divide the chocolate cream between the layers. Whip 400ml of cream with 1 sachet of cream stiffener. Spread the cream on top and around the edges of the cake. Decorate with chocolate shavings, mocha beans and dollops of cream as desired and place in the refrigerator.