Chocolate layer cake with almonds

Ingredients for 1 servings:

• 100 g almond flakes
• 100 g sugar
• 5 wafers, 18 cm diameter
• 250 g butter, soft
• 100 g dark chocolate
• 2 eggs, size M
• 3 tbsp baking cocoa
• Fat or oil for the mold

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 30 minutes

without baking

Grease or oil the top edge of a cake ring (18 cm diameter, alternatively use a springform pan or a saucepan). Then line the bottom and inner edge completely with cling film. Place the flaked almonds in a non-stick pan (preferably coated) and toast them until golden brown. Melt the butter, coarsely chopped chocolate, and sugar in a saucepan until the sugar has dissolved. Then stir in the eggs and cocoa powder. Remove the chocolate cream from the heat. Place the prepared cake ring on a plate or cake stand and place a wafer inside. Spread the wafer with chocolate cream and sprinkle with toasted flaked almonds. Place the next wafer on top and repeat the process until all the wafers are used up. Finish with chocolate cream and flaked almonds on top. Cover the cake ring or pan with cling film and let it set in the refrigerator for at least four hours. Then remove the ring/pan, remove the film, and cut the now-finished chocolate layer cake into pieces.