Chocolate Truffle Cake

Ingredients for 1 servings:

• 80 g nuts (pecans)
• 80 g ladyfingers
• 1 tbsp cocoa powder
• 3 tsp sugar, fine brown
• 1 tbsp rum
• 30 g butter, melted (but please not warm!)
• 40 g chocolate, bitter, melted
• 200 g chocolate, [70% cocoa content]
• 30 g butter
• 3 tbsp milk or cream
• 3 egg yolks
• 1 tbsp sugar, if you like
• 1 cup whipped cream

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

(worth a sin) without baking!

The pan: Line the bottom and sides of a moistened 24 cm diameter cake pan with baking paper that has been rounded and cut into the edges (or prepare a springform pan or a cake ring). The base: For the base, process the nuts and ladyfingers for the base in a food processor in short intervals until you have an evenly crumbly mixture. Mix this with the other ingredients and press firmly into the pan with the palm of your hand. Set the pan aside to cool. [Note: The smaller and finer the cookies/ladyfingers and nuts are chopped, the less butter and chocolate you need to create a firmly bound mixture.] [Note: Never pour warm butter over the cookies, as the mixture will become sticky; the crushed ladyfingers, cookies, or biscuits will no longer remain crispy but will become sticky.] The mousse: For the filling, heat the milk or cream, chocolate, and butter and stir until smooth. Once cooled (otherwise the fat will settle), add the well-beaten egg yolks, mix thoroughly, and then gradually fold in the stiffly whipped cream. [Note: The chocolate should be bitter, unless you like very sweet cakes. If you prefer, you can omit the spoonful of sugar, as it’s only needed to mix the three egg yolks thoroughly.] Spread over the cake base and place in the freezer or refrigerator to set.