Chocolate madness cake

Ingredients for 1 servings:

• 8 eggs
• 100 g sugar
• 300 g flour
• 1 packet of baking powder
• 250 g butter
• 400 g dark chocolate
• 2 cl rum
• 1 jar jam (peach jam)
• some water
• some peach liqueur or apricot liqueur
• 400 ml cream
• 200 g butter
• 400 g dark chocolate

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 55 minutes

Chocolate sheet cake

Whisk the eggs and sugar until very fluffy. At the same time, put a small saucepan on the stove and melt the butter and chocolate over low heat. Mix the flour and baking powder, sift them into the egg mixture, and stir in. Add the rum and continue stirring. Add the chocolate-butter mixture and continue stirring. Caution: Do not add the chocolate mixture when it is too hot, as otherwise the egg could curdle. Spread the batter onto a deep baking tray lined with baking paper and bake at 200 degrees Celsius (400 degrees Fahrenheit) for 25 minutes. While it is baking, place a small saucepan on the stove. Pour the jam into the pan and heat it up. Add half the water and the liqueur until the warm jam is liquid. Remove the cake from the oven and immediately coat it with the liquid. Repeat this process until the jam layer thickens or the liquid is used up, depending on your taste. Now bring the cream to a boil in a small saucepan. Add the 200g butter and, once melted, the chocolate. Remove the pan from the heat and stir until the chocolate is melted. Spread the chocolate mixture (ganache) over the cooled cake, ideally using a large angled spatula and in broad strokes. Refrigerate the cake overnight to allow the ganache to set. You can easily substitute other chocolates for the chocolate. The alcohol can also be omitted. Fruits, such as cherries, can also be added to the batter.