Chocolate wrap cake with chocolate leaves

Ingredients for 1 servings:

• 3 eggs
• 1 pinch of salt
• 100 g sugar
• 100 g flour
• 2 tsp baking powder
• 250 g QimiQ
• 300 g dark chocolate coating
• Sugar, to taste
• 350 g cream, whipped
• 100 ml orange juice, freshly squeezed
• 8 leaves from untreated roses
• 50 g dark chocolate coating
• Cocoa powder, for dusting

Instructions

Working time approx. 40 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 40 minutes

For the sponge cake, separate the eggs. Beat the egg whites with salt until stiff peaks form, then add the sugar and beat until stiff peaks form. Stir in the egg yolks. Mix the flour with the baking powder, sift it over the cake, and fold it in. Line a baking tray with baking paper, spread the sponge mixture evenly, and bake in a preheated oven (200°C conventional or 180°C fan-assisted) for about 10 minutes. Turn the sponge out onto a kitchen towel, immediately remove the baking paper, and place another damp kitchen towel on top to keep it soft. Allow the sponge cake to cool, then remove the top towel. For the cream: Chop the chocolate coating and melt it in a warm water bath. Stir the unchilled QimiQ until smooth. Add the melted chocolate coating and sugar to taste and mix. Finally, fold in the whipped cream. Drizzle the sponge cake with the orange juice and spread half of the cream on top. Cut the sponge cake lengthwise into 5 equal-width strips. Roll up a strip of sponge cake like a snail and place it in the center of a cake plate. Wrap the remaining strips of dough around it, forming a spiral that grows larger and larger, pressing down as you go. Secure with a cake ring, spread some of the cream on top of the cake, reserving a little cream for the edge of the cake (do not refrigerate the remaining cream). Chill the cake for about 15-20 minutes to allow the cream to set. Remove the cake ring. Briefly stir the remaining cream and decorate the edge of the cake with it. Refrigerate the cake for 2 hours. For the decoration: Chop the chocolate and melt it in a warm water bath. Dip the rose petals, ribbed side down, into the chocolate and place them on baking paper in the refrigerator to set. Remove the rose petals from the refrigerator and carefully peel them off the chocolate. Decorate the cake with chocolate leaves and dust with cocoa powder.