Chocolate truffle – Bailys – cream cake

Ingredients for 1 servings:

• 3 eggs
• 1 cup sugar
• 1 cup flour
• 1 cup sour cream
• 1 cup cocoa powder
• ½ cup oil
• 1 cup almond(s), ground
• 1 packet of baking powder
• 200 g chocolate (preferably a mixture of dark and milk chocolate)
• 50 g butter
• 60 ml Baileys Irish Cream (or other cream liqueur)
• 1 cup of cream
• 1 pack of cream stiffener
• 1 packet of vanilla sugar

Instructions

Working time approx. 2 hours; Total time approx. 2 hours

extra chocolatey with a kick – for a small baking tray

For the base: Beat the 3 eggs with the sugar until frothy. Mix the flour with the baking powder. Then gradually stir the flour-baking powder mixture, sour cream, cocoa powder, oil, and ground almonds into the egg mixture. Place everything on a baking sheet lined with baking paper. Bake in a preheated oven at 175°C (top/bottom heat) for about 35 minutes. Set aside to cool. Then simply cut in half horizontally and place one base in a small baking tray (approx. 20 x 30 cm) or a baking frame. For the chocolate middle layer, simply melt 100 g of the chocolate and spread it on the bottom layer. Top layer: Place the second layer on the chocolate layer and pierce with a fork. Then soak this base with about 40 ml Baileys. Truffle cream layer: Melt the remaining 100 g of chocolate with 50 g butter and about 20 ml Baileys and mix. Spread this cream over the soaked top layer. Cream layer: Whip the cream with cream stiffener and vanilla sugar until stiff and spread over the cake. Let the mixture rest in the refrigerator, preferably overnight, before serving. Tip: This cake can be easily varied by using the cream liqueur, perhaps adding coconut milk and desiccated coconut to the cream.