Chocolate sponge cake

Ingredients for 1 servings:

• 4 cups of cream (200g each)
• 3 bars of chocolate, milk
• 5 eggs
• 150 g sugar
• 1 tbsp vanilla sugar
• 100 g flour, 405 oa
• 100 g cornstarch
• 1 tsp baking powder
• 1 jar sour cherries
• 400 ml juice (top up with water if necessary)
• 2 pts. Cake glaze, red
• Chocolate sprinkles or grated chocolate

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

The night before: Bring the whipped cream and broken chocolate to a boil, stirring constantly. Allow to cool and refrigerate overnight. Grease a 28 cm springform pan, only on the bottom. Mix the flour with the cornstarch and baking powder. Separate the eggs. Beat the egg whites with 1 tablespoon of the sugar until stiff, then fold in the egg yolks, remaining sugar and vanilla sugar. Sift the flour mixture on top and fold in with a whisk. Immediately pour into the pan and bake. Fan oven: 170 degrees Celsius – 30-35 minutes. Allow to cool, then cut horizontally twice. Drain the cherries, reserving the juice. Cook the glaze according to the instructions. Place the cherries on the bottom layer, spoon the glaze over the cherries, and allow to cool. Whip the chocolate cream until stiff. Place the middle layer on top of the cherries, then spread some chocolate cream on top, and place the last layer on top. Fill a small amount of chocolate cream into a decorating syringe or similar container. Spread the remaining chocolate cream on top and along the sides of the cake. Pipe dots of cream on top and garnish with sprinkles. You can vary the type of chocolate. 2 whole milk and 1 dark chocolate also tastes good. Tip: Boil After Eight chocolate leaves with the cream. Add the remaining ingredients as above to make a delicious chocolate mint cake.