Fine chocolate wine cream cake

Ingredients for 1 servings:

• 50 g dark chocolate
• 3 m.-sized eggs
• 125 g sugar
• 2 packets of vanilla sugar
• 100 g flour
• 50 g cornstarch
• 15 g cocoa powder
• 2 tsp baking powder
• 125 g jelly (blackcurrant), black or red
• 325 ml red wine, sweet
• 50 ml water
• 1 pkt. Cream powder (red wine), for 325 ml liquid
• 500 g whipped cream
• 2 bars of chocolate, whole milk
• 1 pack of chopped pistachios
• Lemon balm, for garnishing

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours 30 minutes

Chop the chocolate. Separate the eggs. Beat the egg whites and 4 tablespoons of water until stiff peaks form. Gradually add the sugar and a sachet of vanilla sugar. Mix the flour, cornstarch, cocoa powder, and baking powder and fold in the chocolate. Spread the mixture evenly in a 28 cm diameter springform pan lined with baking paper. Bake in a preheated oven at 175°C (convection not suitable) for about 30 minutes. Allow to cool and turn out. Cut the sponge cake in half horizontally. Place a cake ring around the bottom layer. Spread 100 g of jelly over the sponge cake. Pour the red wine and 50 ml of water into a tall mixing bowl. Add the cream powder, mix, and beat on the highest setting of a hand mixer for at least 2 minutes until creamy. Whip 125 g of cream until stiff peaks form, fold in half of the wine cream. Then fold in the remaining cream. Spread about 2/3 of the cream over the sponge cake. Cover with the second layer and chill for at least 1 hour. Refrigerate the remaining cream as well. Cut fine curls from the milk chocolate. Whip 375 grams of cream and 1 sachet of vanilla sugar until stiff peaks form. Spread some of the cream all over the cake. Decorate the cake with the remaining cream. Pipe curls onto the cake and fill with warmed and cooled jelly. Refrigerate the cake for about 10 minutes. Cut small rounds of the remaining cream into balls and place them on the cake. Sprinkle with chocolate curls and chopped pistachios. Serve garnished with lemon balm.