Daimtorte without hazelnuts

Ingredients for 1 servings:

• 100 g butter
• 100 g dark chocolate
• 200 g chocolate (Daim)
• 75 g flour
• 125 g brown sugar
• 35 g cocoa
• 1 ½ tsp, leveled baking powder
• 1 packet of vanilla sugar
• some salt
• 3 eggs, size M
• 100 g crème fraîche
• 250 g double cream or whipped cream
• 125 g dark chocolate
• 125 g whipped cream
• ½ cube of palm fat, e.g. Palmin, approx. 12 g
• Fat and flour for the mold

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours 30 minutes

from a 26 cm springform pan, approx. 8 pieces

First, you’ll need a springform pan for the chocolate base. We used a 26 cm diameter pan, which we greased and floured. For the base: Melt the butter and then let it cool. Chop the chocolate and Daim chocolate separately into large pieces. Then, mix the following ingredients separately from the chocolate: flour, sugar, baking powder, cocoa, vanilla sugar, and a pinch of salt. Preheat the oven: electric oven top/bottom heat 175°C or fan/convection oven 150°C. Beat the eggs with a whisk until frothy. Only then stir in the butter. Now add the flour mixture and then the crème fraîche. Now add only the chopped chocolate to the mixture. Not the Daim chocolate! (You can also do this without it, if you like.) Pour the batter into the greased pan and smooth it out. Bake the batter in the preheated oven for about 25-30 minutes. After about 10 minutes, sprinkle a handful of the Daim chocolate over the cake and finish baking. Loosen the baked chocolate base from the side of the pan, remove it from the pan, and let it cool. For the fluffy filling, whip the double cream until stiff and spread it over the chocolate base. Make sure to chill the base. We put it in the freezer for 30 minutes. For the chocolate glaze, mix the chocolate with the cream and white fat in a saucepan and melt over low heat. Once the chocolate is liquid, remove the mixture from the stove and let it cool. Carefully spread the chocolate over the cake and sprinkle Daim pieces over the center. Chill the cake for at least 1 hour. As already described after spreading the filling, we placed the cake in the freezer. If desired, you can decorate this masterpiece with extra caramel. We piped liquid caramel all over the cake. Enjoy!