Chocolate cream cake to the power of five

Ingredients for 1 servings:

• 400 ml cream
• 100 g milk chocolate
• 25 g dark chocolate
• 200 g dark chocolate coating
• 200 g butter
• 4 m.-sized eggs
• 150 g powdered sugar
• 80 g flour
• 50 g chocolate chips, possibly more
• 1 tbsp cocoa powder, unsweetened
• n. B. chocolate decoration
• Fat and flour for the mold

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Cooking/baking time approx. 18 minutes; Total time approx. 13 hours 18 minutes

Pour the cream into a saucepan and heat over medium heat. Break the chocolate into pieces and add to the cream. Stir while melting the chocolate. This will ensure the chocolate melts gently and won’t burn. Don’t let the cream boil! Once the chocolate has melted, cover the cream and refrigerate overnight. Preheat the oven to 200°C (top/bottom heat). Grease and flour a tart or springform pan. Roughly chop the chocolate coating and melt it in a double boiler. Add the butter in pieces and let everything melt together. Beat the eggs and sugar until frothy, sift in the flour, fold in briefly, let the chocolate-butter mixture cool slightly, then add it and mix everything until smooth. Pour the mixture into the prepared pan and bake at 180°C for a maximum of 18 minutes. The chocolate tart should still be soft on the inside! Take the prepared chocolate cream out of the refrigerator and beat it with a hand mixer on high speed until creamy (almost buttery). Then fold 50-100g of chocolate chips into the cream. Pour the prepared chocolate cream into the center of the cooled chocolate tart and spread it evenly with a spoon. Dust the surface with cocoa powder to cover the cream. For decoration, you can either melt some chocolate coating and make your own chocolate decorations, or arrange ready-made chocolate flakes, chocolate beans, chocolate hearts, etc. decoratively on the surface.