Chocolate cream cake with berries

Ingredients for 1 servings:

• 6 eggs
• 6 tbsp water, hot
• 300 g sugar
• 250 g flour
• 4 tbsp cocoa powder
• 600 ml whipped cream
• 150 g dark chocolate
• 3 packs of cream stiffener
• 500 g mixed berries (including frozen berries and/or sour cherries)
• 1 pack of cake glaze

Instructions

Working time approx. 1 hour; Rest period approx. 1 day; Total time approx. 1 day 1 hour

Cream is cooked 24 hours in advance

Whisk eggs, sugar, and hot water until light and creamy, then sift in the flour and cocoa powder and fold in. Pour the batter into a 26-28 cm springform pan and bake at 180°C for about 40 minutes. Once cooled, cut in half. Heat the cream with the chocolate the day before until melted, then stir while cold (place a pan in cold water) to prevent a skin from forming. Chill in the refrigerator at least overnight, ideally 24 hours. The next day, place the bottom layer on a cake plate and place a cake ring around it. Whip the chocolate cream with the cream stiffener until stiff and spread over the base (leave a little cream left over to coat the edges). Place the second layer on top and arrange the fruit on top. Frozen fruit works great; serve frozen. I also like to mix the berries with sour cherries from a jar. Prepare the glaze according to the package instructions and spread it over the fruit. When the icing has set, remove the cake ring and spread the remaining chocolate cream on the edge. My favorite toppings are a mix of sour cherries, raspberries, and red currants!