Chocolate cream cake

Ingredients for 1 servings:

• 200 g block chocolate, e.g. dark chocolate
• 500 ml cream
• 4 cl rum or Grand Marnier
• 6 eggs
• 170 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 80 g flour
• 75 g cornstarch
• 15 g cocoa

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 5 minutes

like grandma’s

For the sponge cake, preheat the oven to 160 degrees Celsius. Grease a springform pan with butter and then line it with breadcrumbs. Beat the sugar, salt, and eggs until frothy (at least 20 minutes) to create a shiny, compact mixture. Mix the cornstarch, cocoa powder, and baking powder and fold into the egg and sugar mixture. Bake at 160 degrees Celsius on the middle shelf for about 20-25 minutes. The sponge cake is ready when it no longer crackles when pressed with a finger. Remove the cake base from the pan, turn out onto a wire rack lined with baking paper, and allow to cool. For the chocolate cream, chop the chocolate into small pieces. Briefly bring 100 ml of cream to the boil in a saucepan. Add the chocolate and stir until it has dissolved. Do not allow the mixture to boil again, but add the alcohol and allow to cool. Then stir well again, then whip the remaining cream until stiff peaks and fold in. To finish, cut the cake base in half crosswise once or twice, if desired. Fill with the chocolate cream. Drizzle the center layer with a little cognac or rum, if desired, for an even more moist flavor. Spread the remaining cream over the entire cake. Decorate with grated chocolate, mocha beans, or truffle pralines, if desired. After filling, let the chocolate cake cool thoroughly.