Egyptian cinnamon cake

Ingredients for 1 servings:

• 100 g dark chocolate with 70% cocoa content
• 75 ml coffee, very strong
• 125 g butter, room temperature
• 200 g sugar
• 2 packets of vanilla sugar
• 2 eggs, size M
• 210 g wheat flour type 405
• 2 tsp baking powder
• 1 1/4 tsp clove powder
• 75 ml milk
• 400 g cream
• 2 tsp, heaped cinnamon powder
• 100 g powdered sugar
• 4 sheets of gelatin
• Powdered sugar for sprinkling
• Cinnamon powder for sprinkling

Instructions

Working time approx. 40 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 40 minutes; Total time approx. 4 hours 20 minutes

for two 24/25 cm springform pans

Dissolve the chocolate in the warm coffee until well blended. Allow the mixture to cool slightly. Beat the butter, vanilla sugar, and sugar in a bowl with a hand mixer until creamy. Beat in the eggs one at a time. Mix in the slightly cooled coffee cream. Sift the flour with the baking powder and stir the clove powder and milk into the butter and coffee cream. Line two springform pans with baking paper. Divide the batter evenly between both pans and smooth it out. Preheat the oven to 180°C (top/bottom heat) and bake the cake bases for about 20 minutes each. Allow the cake bases to cool thoroughly on a wire rack. Soak the gelatin leaves in cold water until softened. Drain the water. Heat the gelatin slightly until dissolved. Take 3 tablespoons of the cream and mix it into the dissolved gelatin. Whip the cream with a hand mixer until stiff peaks form. Mix in the powdered sugar and cinnamon powder. Slowly mix the liquid gelatin into the whipped cream. Remove the baking paper from the cake layers. Place one layer back in the tin and spread the cinnamon cream on top. Place the other layer on top as a lid. Refrigerate the cake for about 3 hours. Sprinkle the cooled cake with powdered sugar and a little cinnamon.