Chocolate Daim Cake

Ingredients for 1 servings:

• 6 crunchy bars (e.g. Daim 56 g each), finely chopped
• 250 g butter, soft
• 200 g sugar
• 1 pinch of salt
• 6 eggs, separated
• 150 g flour, sifted
• 50 g cornstarch
• ½ bag(s) of baking powder
• 150 g ground almonds
• 300 g cream cheese
• 50 g brown sugar
• ½ orange(s) or lemon, untreated, zest
• 200 g chocolate, whole milk, chopped

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

with almonds and creamy cream cheese filling

Divide the chopped brittle bars (croquant mixture) into thirds. Cream together the butter, 150g sugar, and salt. Stir in the egg yolks one at a time. Mix together the flour, baking powder, and cornstarch and fold in a spoonful at a time. Stir in the almonds and 1/3 of the brittle mixture. Beat the egg whites until stiff peaks form, gradually adding the remaining sugar. Fold the beaten egg whites into the batter. Pour the batter into a 30cm springform pan lined with baking paper and bake in an oven preheated to 175°C for about 50 minutes. Let the cake cool, then cut it in half horizontally. Beat the cream cheese with the brown sugar and orange zest until creamy. Spread the cream on the bottom layer. Cover with the second layer. Melt the chocolate with the remaining brittle mixture in a water bath. Cover the cake with the chocolate and chill. Tip: If the dough is too dry, simply add 3 – 5 tablespoons of milk, depending on how hard the egg whites were beaten.