Chocolate nut cake with delicious vanilla pudding cream

Ingredients for 1 servings:

• 6 eggs
• 200 g sugar
• 200 g dark chocolate
• 200 g butter
• 200 g hazelnuts, ground
• 12 slice(s) rusk, finely grated
• 2 tsp, leveled baking powder
• 5 tbsp rum
• 800 ml milk
• 2 packs of pudding powder (vanilla flavor), for cooking
• 120 g sugar
• 800 ml whipped cream
• 1 pack of cream powder (vanilla cream of paradise)
• 12 sheets of white gelatin
• some Amaretto
• n. B. Chocolate shavings

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Melt the chocolate and butter together in a saucepan over low heat and let cool slightly. Beat the eggs with the sugar until frothy. Add the chocolate-butter mixture with the rum and beat until creamy. Mix the hazelnuts with the grated rusks and baking powder and stir in. Line a 28 cm springform pan with baking paper, pour in the mixture and bake in an oven preheated to 180°C (top/bottom heat) for approx. 35 minutes. Let cool in the pan, cut horizontally once and drizzle with Amaretto. For the filling, mix the custard powder with the sugar and stir in about 10 tablespoons of the milk. Bring the remaining milk to a boil. Stir in the custard powder and let it boil for approx. 1 minute. Cover the pudding with plastic wrap and let cool. Soak the gelatine in water. Whip the cream until stiff, squeeze out the gelatine well, and dissolve it in a saucepan over low heat. Add a few spoonfuls of the cold pudding to the dissolved gelatine and mix well. Pour the pudding into a bowl with the gelatine mixture, whipped cream, and custard. Mix well. Place a cake layer on the cake plate and enclose it with a cake ring. Spread half of the pudding cream on top and cover with the second cake layer. Fill with the remaining cream. Refrigerate for several hours, preferably overnight. Remove the cake ring and decorate as desired with dollops of cream and chocolate shavings.