John Myers
Ingredients for 1 servings:
- 2 eggs
- 100 g sugar
- 100 g flour
- 30 g cocoa powder
- 2 tsp baking powder
- 250 g mascarpone
- 50 g powdered sugar
- 15 g cocoa powder
- 1 pack of sweets (Smarties), mini
- 1 pack of chocolate bars (KitKat), mini
Instructions
Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes
Beat the eggs and sugar until fluffy and creamy. Mix the flour, cocoa, and baking powder and sift finely. Add to the mixture a tablespoon at a time and fold in with a spatula. Or mix on the lowest speed of a hand mixer. Pour the batter into an 18 cm springform pan and bake at 175°C on the middle shelf for about 30 minutes and let cool. Now cut the cake horizontally. Make a cream from the mascarpone, powdered sugar, and cocoa. Spread half of it on the base of the cake and smooth it down. Put the lid on and spread the remaining cream on top. Spread a little cream around the edge of the cake. Make sure there is enough cream at the bottom to hold the KitKats in place later. Halve the KitKat bars and stick them to the edge of the cake. Secure with decorative ribbon. Distribute the Smarties in the center of the cake. Refrigerate the cake until ready to serve.
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