Chocolate – nut – cream – cake

Ingredients for 1 servings:

• 4 eggs
• 4 tbsp water, hot
• 125 g sugar
• 1 packet of vanilla sugar
• 75 g flour
• 75 g cornstarch (e.g. Mondamin)
• 2 tsp baking powder
• 100 g hazelnuts, ground
• 2 cl rum
• 800 g cream
• 6 packs of cream stiffener
• 100 g hazelnuts, ground
• 2 cl rum
• 100 g chocolate (milk)
• 1 pack of confectionery (Ferrero Rocher)

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Total time approx. 13 hours

The day before, heat 1 cup of cream in a simmering pan or in a double boiler and dissolve the chocolate in it. Heat until the chocolate is completely dissolved. The cream must not boil. Let the chocolate cream cool in the refrigerator overnight (at least 5 hours). Separate the eggs. Beat the egg whites until stiff peaks form, then beat the egg yolks with the water, sugar, and vanilla sugar (using an electric mixer) until the mixture is almost white and light and creamy (it will almost double in volume, about 6-8 minutes). Pour the beaten egg whites and the remaining ingredients into the egg yolk mixture and carefully fold in (without an electric mixer) until a light batter forms. Preheat oven to 200°C. Line the bottom of a grease-free springform pan with baking paper. Pour in the batter and bake in the oven for about 35 minutes (cover with baking paper halfway through if necessary). Let the cake base rest for about 20 minutes with the oven off. Then carefully loosen the cake base from the edge with a knife, remove the baking tin and peel off the baking paper from the base. When the cake base has completely cooled, split it in half horizontally. Whip 1 cup of cream with 1 1/2 sachets of cream stiffener until stiff. Fold in the hazelnuts and rum. If desired, sweeten the cream with a little sugar. Spread the mixture on the first layer. Place the second layer on top. Now take the chocolate cream out of the fridge and whip it with 1 1/2 sachets of cream stiffener until stiff and spread the mixture on the second layer. Place the third layer on top. Leave four Rocher for decoration. Mash the remaining Rocher with a potato masher. Whip the third cup of cream with 1 1/2 sachets of cream stiffener until stiff, mix with the crushed Rocher and spread on the third layer. Whip the last cup of cream with 1 1/2 sachets of cream stiffener until stiff. Cover the edge of the cake with some of the cream. Using a cake spatula, cover the edge of the cake with the chopped hazelnuts. Fill a piping bag with the remaining cream and decorate the cake with 16 dots of cream. Cut the remaining 4 Rocher chocolates in half with a knife. Place half a Rocher chocolate in front of every other dot of cream. Tip: Garnish the cake with chocolate shavings or praline.