Chocolate sponge cake

Ingredients for 1 servings:

• 120 g butter
• 60 g sugar
• 1 packet of vanilla sugar
• 3 eggs
• 100 g hazelnuts, grated
• 50 g chocolate, finely grated
• 60 g flour
• 2 tsp, leveled baking powder
• 2 tbsp rum
• 4 sheets of gelatin
• 500 ml milk
• 1 pack of pudding powder, chocolate
• 60 g sugar
• 100 g chocolate, melted
• 250 ml whipped cream
• 1 ½ packs of ladyfingers
• 125 ml espresso, cold, for soaking
• 50 ml rum, for soaking
• some cake icing (chocolate), for decoration

Instructions

Working time approx. 1 hour 10 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 20 minutes; Total time approx. 13 hours 30 minutes

for chocolate fans

For the dough, cream together the butter, sugar, and vanilla sugar until fluffy. Gradually add the eggs, one at a time. Mix together the hazelnuts, chocolate, flour, and baking powder and fold in along with the rum. Pour the dough into a greased springform pan (26 cm diameter) and level the surface. Bake in a preheated oven at 180 degrees Celsius for about 20 minutes. Allow to cool. For the chocolate cream, first soften the gelatine in cold water. Mix the custard powder, chocolate, and sugar with a little milk until smooth. Bring the remaining milk to a boil in a saucepan on the stove. Stir in the mixed custard powder and bring to a boil again briefly. Remove from the heat and transfer to a mixing bowl. Squeeze out the soaked gelatine well and add it to the still warm pudding along with the melted chocolate. Stir in well until the gelatine has completely melted. Then let the pudding cool, but don’t let it become completely solid! Whip the cream until stiff peaks form and fold it into the cold pudding. Place a cake ring around the cooled cake base. Mix the espresso and rum and soak the cake base slightly. Then spread the cake base with some chocolate cream. Add a layer of ladyfingers, also soaked in the espresso and rum mixture. Layer the cream and ladyfingers until all is used up. Finish with the cream! It’s best to let the cake set overnight. Then remove the cake ring and sprinkle the cake surface with some chocolate icing.