French chocolate cake

Ingredients for 1 servings:

• 8 eggs
• 350 g sugar
• 250 g flour (wheat flour type 405)
• 1 tsp baking powder
• 400 g sweet cream, whipped cream
• 300 g dark chocolate (finely grated)
• 400 g dark chocolate coating (or 200 g whole milk and 200 g dark chocolate)
• Cherry(s) (red cherries), halved
• Pistachios, halved
• Almond(s), peeled and halved

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Simple – but goooood!!!

Preheat oven to 170°C. Beat eggs and sugar until very creamy using a mixer or similar device for at least 5, preferably 10 minutes! (To protect the appliance, do this in 2-3 batches of 3-4 minutes each). Then sift in the flour with baking powder and briefly fold in. Briefly fold in the liquid cream and finely grated chocolate. Pour the batter into a greased (only the base – not the outer edges!) and floured tube cake pan. Bake the cake for about 70-80 minutes (use a skewer to test for cracking!). Let the cake cool slightly in the pan – only then turn out onto a wire rack. Melt the chocolate coating in a water bath and cover the cake with it. Use the halved cherries, pistachios, and almonds to make various flower or similar patterns and then let the icing harden. Notes: A tube cake pan is a springform pan with a tube insert. You can also bake the batter in a regular springform pan, a loaf pan, or a venison loin pan. Personally, I find this recipe rather simple – because it doesn’t require complicated egg whites, melted chocolate, or anything like that, which can sometimes cause a cake to “stick.” I prefer to grate the chocolate after cutting it into pieces and freezing it for a few hours. I then remove and grate it in portions – it doesn’t melt as quickly. Cool your hands under cold water every now and then – this also helps prevent it from becoming so “mushy.” You can use dark chocolate or your favorite dark chocolate. If that’s too bitter for you, you can also mix/grate 200 g of dark chocolate with 100 g of whole milk. Store-bought chocolate shavings, however, tend to be too coarse for this cake. If you still want to use them, chill them thoroughly beforehand and then crush them even smaller in a large freezer bag.