Chocolate dome cake

Ingredients for 1 servings:

• 4 eggs
• 4 tbsp water, hot
• 175 g sugar
• 1 packet of vanilla sugar
• 200 g flour
• 10 g cocoa
• ¾ tsp baking powder
• 1 large can of pear(s) or 4 – 5 bananas
• 5 sheets of white gelatin
• Water for soaking
• 175 ml milk
• 150 g dark chocolate
• 400 ml whipped cream
• possibly rum for soaking
• 200 ml whipped cream
• 1 pack of cream stiffener
• 2 tbsp cocoa powder, instant
• possibly jam
• Chocolate shavings for sprinkling

Instructions

Working time approx. 1 hour; Rest time approx. 8 hours; Total time approx. 9 hours

optionally with pears or bananas

Preheat the oven to 180°C. Beat eggs and water with a hand mixer on high until frothy. Mix the sugar and vanilla sugar and slowly add them over a period of about one minute, stirring constantly. Continue beating for about 2 minutes. Mix the flour, cocoa, and baking powder and fold in. Bake in a springform pan for about 25-30 minutes. Let the finished base cool and then cut in half crosswise. Line a large bowl with cling film and carefully press the bottom half of the base, with the nicer side (baking side!) facing down, into the bowl. Soak in rum to taste. For the cream, soften the gelatine in cold water. Melt the chocolate in the milk over low heat, then squeeze out the softened gelatine and dissolve it in the water. Let cool slightly until the mixture is lukewarm. Whip the cream until stiff peaks form and gradually fold in the chocolate milk. Pour the cream onto the base pressed into the bowl. Place the fruit (cut the pears into wedges, halve the bananas lengthwise) on top of the filling. Place the second base half (spread with jam if desired) on top and press down lightly. Chill the whole thing, preferably overnight. Finally, turn the dome out of the bowl. Whip the cream with whipped cream stiffener. Then spread the chocolate cream all over the dome and sprinkle with chocolate sprinkles.