Fine chocolate cake

Ingredients for 1 servings:

• 150 g dark chocolate
• 150 g butter or margarine
• 75 g sugar
• 1 packet of vanilla sugar
• 4 eggs
• 4 egg yolks
• 150 g flour (wheat flour)
• 15 g cocoa powder
• 1 tsp, leveled baking powder
• 4 egg whites
• 75 g sugar
• 5 tbsp jelly (blackcurrant jelly, for spreading)
• 100 g dark chocolate
• 5 tbsp whipped cream

Instructions

Working time approx. 35 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 35 minutes

For the dough, break the chocolate into pieces, stir until smooth in a small saucepan over low heat and let cool. Using a hand mixer fitted with a whisk, cream the butter or margarine on high until smooth. Gradually stir in the sugar, vanilla sugar and chocolate. Stir until the mixture forms a thick batter. Gradually stir in the eggs and egg yolks. Mix the flour with the cocoa and baking powder, sift, and stir in portions on medium speed. Beat the egg whites until stiff peaks form and gradually fold in the sugar. Carefully fold the beaten egg whites into the batter. Pour the batter into a prepared springform pan (base greased or lined with baking paper) and smooth down. Place the pan on the oven rack. Conventional: approx. 180°C (preheated) Fan: approx. 160°C (not preheated) Gas Mark 2-3 (not preheated) Baking time: approx. 45 minutes. Remove the base from the tin, turn out onto a wire rack, remove the baking paper, and allow the base to cool. Then cut the base horizontally once. To coat, stir the jelly until smooth, spread half of it on the bottom layer, and cover with the top layer. Spread the remaining jelly over the edges and surface of the cake. To make the icing, stir the chocolate and cream together as described in step 1 until smooth, cover the cake, and allow the icing to set. Wrap the cake in aluminum foil and store it in a cool, dry place for 1-5 days. Tip: Instead of redcurrant jelly, you can also use apricot jam for the coating.