Chocolate cream cake

Ingredients for 1 servings:

• 110 g chocolate, 70% cocoa
• 110 g margarine, room temperature
• 3 small eggs
• 75 g powdered sugar
• 150 g flour, grippy
• 1 ½ tsp baking powder
• 2 tbsp cocoa powder
• 75 ml milk
• 250 g QimiQ
• 250 g chocolate, finely chopped or chocolate chips
• 200 g whipped cream (e.g. Rama Cremefine for whipping)
• 50 g QimiQ
• Cake icing, (chocolate icing) OR
• whipped cream

Instructions

Working time approx. 40 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 40 minutes

for a 20cm springform pan

First, prepare the chocolate cream: Stir QimiQ in a saucepan until smooth and heat over low heat. Then add the finely chopped chocolate (or chocolate chips) and dissolve it. Chill overnight in the refrigerator. Preheat the oven (180°C top/bottom heat, 160°C fan-assisted oven) and line and grease a springform pan with baking paper. Melt the chocolate over a pan of simmering water and stir in the margarine. Using a hand mixer, beat the eggs and powdered sugar until fluffy. Sift together the flour, baking powder, and cocoa powder. Now add the warmed chocolate and margarine to the egg and sugar mixture and mix. Finally, alternately mix in the flour and milk. Pour the mixture into the springform pan and bake in the center of the oven for approx. 25-35 minutes. Allow to cool and then turn out onto a wire rack lined with baking paper. Cut in half once. Place the cake base on a plate and place a cake ring around it. Now, remove the chocolate cream from the refrigerator and whip it with a hand blender. Spread it on the cake base and chill for at least 4 hours. Then, for the cream, whip the whipped cream and stir in the QimiQ until smooth. Spread this cream over the chocolate cream and place the cake top on top. Refrigerate for at least 4 hours. Decorate with chocolate glaze or whipped cream, if desired.