Chocolate Truffle Cake

Ingredients for 1 servings:

• 6 eggs, separated
• ½ tsp salt
• 250 g cane sugar
• 175 g dark chocolate, min. 70%
• 250 g butter (half-fat possible)
• 1 tbsp butter-vanilla flavoring (or 1/2 bottle)
• 300 g flour
• 50 g cocoa powder
• 2 tsp baking powder
• 1 tsp baking soda
• 250 ml buttermilk
• 50 g butter for the frosting
• 50 g powdered sugar
• 25 g cocoa powder
• 2 tbsp buttermilk

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

stunningly chocolatey, creamy and fluffy sponge cake

Preheat the oven to 200°C (top/bottom heat). Grease a cake tin well. Beat the egg whites with the salt until stiff peaks form. Sprinkle in 50g of cane sugar and continue beating until stiff peaks form again. Refrigerate. Melt the chocolate in a double boiler while stirring. Remove from the boiler and stir in the butter and vanilla extract. In the meantime, use the residual heat to warm the buttermilk slightly in the saucepan that was used for the chocolate. Beat the egg yolks with the remaining sugar until thick and creamy. Mix the flour, baking soda, salt, and cocoa powder together and gradually sift into the batter, alternating with the buttermilk, and mix in. Then fold in the beaten egg whites by hand. Pour into the prepared tin. Bake in the preheated oven for about 45 minutes. In the meantime, for the frosting, cream the butter until light and creamy and gradually stir in the remaining ingredients. The buttermilk must not be cold! Let the cake cool in the pan for 15 minutes. Then turn it out onto a wire rack and spread the frosting while it’s still warm, allowing it to soak into the cake a little.