Chocolate truffle cream cake

Ingredients for 1 servings:

• 5 eggs
• 90 g sugar
• 100 g butter, liquid
• 120 g flour
• 120 g chocolate
• 15 g cocoa powder, unsweetened
• ½ pack of baking powder
• 200 ml milk
• 1 tbsp sugar
• ½ pack of chocolate pudding powder
• 250 ml cream
• 250 g chocolate

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 4 hours

simple, quick and super chocolatey!

For a 24 cm springform pan, yields 10-12 slices. For the cake base, separate the eggs and beat the egg whites until stiff peaks form. Beat the egg yolks with the sugar until fluffy, then stir in the melted butter. Melt half of the chocolate and chop the rest into pieces. Stir the melted chocolate into the egg yolk and sugar mixture. Mix the flour, cocoa, and baking powder, then gently fold in alternately with the egg whites. Carefully stir in the chocolate pieces. Pour into the springform pan and bake at 180°C (preheated) for about 30 minutes. For the chocolate cream, heat the cream in a saucepan, then remove from the heat and add the 250 g of chocolate in large pieces. Let stand for two minutes and stir well until the chocolate is melted and everything is combined. Let cool and refrigerate. This can easily be prepared the day before. Make a thick pudding from the milk, custard powder, and sugar, then let cool well. Cut the cooled cake base in half (soak with milk or Bailey’s if desired). Place a cake ring around the first layer. Beat the cold chocolate cream with a mixer for a few minutes until it thickens. Stir a third of it into the pudding and spread this on the first layer. Place the second layer on top and let the filling set in the refrigerator for at least 1 hour. Chill the remaining chocolate cream as well. Then remove the cake ring and spread the remaining chocolate cream over the cake. If the chocolate cream has become too thick, beat it again with a mixer, adding 1 tablespoon of milk.