Creamy black and white chocolate cake

Ingredients for 1 servings:

• 1 cake base (Viennese base, cut twice)
• 5 cups of cream
• 1 ½ bars of white chocolate
• 1 bar of milk chocolate
• 1 bar of dark chocolate (preferably 70% cocoa or more)
• 5 tbsp chocolate shavings for the filling
• n. B. Chocolate shavings or chocolate ornaments for garnishing

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

good and quick for birthdays, weddings…

Melt the milk chocolate and let it cool slightly. Whip 1.5 cups of cream until semi-stiff, add the chocolate and beat until stiff. Transfer to a larger bowl. Melt the dark chocolate, let it cool slightly, and then whip the next 1.5 cups of cream until semi-stiff. Add the chocolate again and beat until stiff. Combine the dark and milk chocolate mixtures and add 5 tablespoons of chocolate shavings. Spread over the cake layers and assemble the cake. Melt the white chocolate and let it cool slightly. Whip the remaining 2 cups of cream until semi-stiff and add the white chocolate. Spread over the top and outside of the cake. Leave in the fridge overnight. The cake just gets better and better. Decorate with chocolate shavings or chocolate ornaments before serving.