Chocolate heart with caramel coating and chocolate icing

Ingredients for 1 servings:

• 150 g wheat flour
• ½ pack of baking powder
• 100 g sugar
• 2 eggs
• 150 ml milk
• 50 g cocoa powder, instant
• 100 g cane sugar
• 100 ml cream
• 100 g dark chocolate coating
• 2 tbsp Nutella
• 1 tbsp oil
• Butter for the mold
• Flour for the mold

Instructions

Working time approx. 45 minutes; Rest period approx. 2 days; Total time approx. 2 days 45 minutes

Super moist cotton cake of our own creation – for children and adults

Preheat the oven to 180°C (top/bottom heat) and grease a heart-shaped baking dish with butter, then dust with flour. Place the ingredients, from wheat flour to cocoa powder, in a bowl and mix with a hand mixer. Pour into the heart-shaped baking dish and bake for about 20 minutes. Do the skewer test! Let the cake cool, then remove from the dish and place on a cake plate. For the caramel coating, simmer the brown sugar and cream uncovered. This takes about 10 minutes. When the mixture has become thick, pour it over the cake. Caution: The mixture sets very quickly! Let the caramel layer cool. Melt the dark chocolate over a pan of simmering water and stir in the Nutella and oil. Cover the cake with it. To ensure the caramel layer is not tough or hard, be sure to let the cake sit for 2 days. Only then will the caramel have softened and the cake can be enjoyed without discomfort.