Chocolate cream cake

Ingredients for 1 servings:

• 40 g sugar
• 80 g butter
• 120 g flour, (405)
• 1 bag of vanilla sugar
• 1 pinch of salt
• 5 eggs
• 200 g sugar
• 160 g flour, (405)
• 50 g starch flour
• 40 g cocoa powder
• 1 bag of baking powder
• 1 bag of vanilla sugar
• 1 pinch of salt
• 80 g butter
• 800 ml cream
• 80 g sugar
• 200 g dark chocolate coating
• 6 sheets of white gelatin
• 300 ml cream
• 30 g sugar
• 2 sheets of gelatin
• 1 serving of chocolate flakes
• jam

Instructions

Working time approx. 1 hour; Rest time approx. 4 hours; Cooking/baking time approx. 1 hour; Total time approx. 6 hours

Complete recipe as made by a pastry chef

Shortcrust pastry base: Make a shortcrust pastry from the ingredients and roll out a shortcrust pastry base, cut out shapes using a 28cm diameter cake ring. Bake the base at 180°C for 20 minutes. The dark Viennese base: Beat the eggs and sugar in a water bath (45°C) until frothy. The mixture should be well set. Sift the flour, cornstarch, cocoa powder, and baking powder. Carefully mix in the flour using a wooden spoon (preferably with a hole). Slowly add the boiling hot butter, carefully folding it in. Pour into a paper-lined springform pan or 26cm diameter cake ring. Bake at approx. 160°C for about 30-40 minutes, depending on the oven. The cake: Cut the base in half. Spread the shortcrust pastry base with jam, place a 28cm cake ring on top, and place the bottom half of the Viennese base on top. Chop the chocolate coating into small pieces and dissolve it in a bowl over hot water. Soften the gelatine leaves in cold water. Whip the cream with the sugar. Squeeze out the gelatine and dissolve it on the stovetop. Pour 1/3 of the cream into a large bowl and carefully fold in the chocolate coating. Now fold in the gelatine, followed by the remaining cream. Spread the cream on the layers, assemble the cake in a ring, and refrigerate. Decoration: Soften and dissolve the gelatine. Whip the cream with the sugar and fold in the gelatine. Divide the cake into 16 slices and decorate with the cream and chocolate flakes.