Chocolate marzipan dome

Ingredients for 1 servings:

• 200 g butter, soft
• 200 g sugar
• 200 g flour
• 4 m.-sized eggs
• 1 tsp baking powder
• 1 pinch of salt
• 2 tbsp lemon juice
• 50 g cocoa powder, unsweetened
• 400 ml whipped cream
• 1 pack of cream stiffener
• 2 sheets of gelatin
• 50 g cocoa powder, instant, sweetened, e.g. Kaba
• 1 tbsp coconut oil
• 50 g block chocolate
• 1 bottle of bitter almond flavor
• 1 handful of chocolate flakes
• 1 marzipan cover

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Cooking/baking time approx. 1 hour; Total time approx. 4 hours

for a 26cm springform pan and 8 pieces

Dough: Mix butter, eggs, sugar, and salt, then sift in the baking powder, flour, and cocoa. Mix the mixture well until smooth. Add the lemon juice and mix again. Pour the dough into a tin (approx. 26 cm in diameter) and bake in a preheated oven at 180°C (top and bottom heat) for 45-60 minutes. Let the cake cool, remove from the tin, and cut into two equal layers. Cream: Place the chocolate block and coconut oil in a small bowl and melt in a bain-marie. Dissolve the gelatine in the hot chocolate and let cool. Whip the cream until stiff. Fold the chocolate into the cream and add the cocoa powder, chocolate flakes, and flavoring. Spoon half of the cream between the layers and cover the entire cake with the rest. Chill for 30 minutes. Carefully place the marzipan topping on the cake, smooth it down, and trim off any excess edges. Decorate as desired and chill for at least 1 hour.