French chocolate cake with cranberry cream filling

Ingredients for 1 servings:

• 1 jar milk
• 250 g dark chocolate
• 250 g sugar
• 150 g butter
• 6 eggs, separated
• 1 pinch of salt
• 2 packets of vanilla sugar
• 500 g cream
• 3 tbsp jam (cranberry)
• 2 tsp cream stiffener
• chocolate sprinkles
• Fat, for the shape

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 20 minutes

Preheat the oven to 175°C. Melt the chocolate and milk over a double boiler, add the sugar and butter, and stir continuously. Meanwhile, beat the egg whites until stiff peaks form and slowly add 1 sachet of vanilla sugar. Remove the chocolate mixture from the heat, add the egg yolks and flour, and finally fold in the egg whites. Pour into a greased springform pan and bake in the preheated oven for 40 minutes. Do not overbake, or the cake will become dry. Remove the cake from the springform pan, place it on a wire rack, and let it cool. Cut it in half horizontally. Whip the cream until stiff peaks form, add the cream stabilizer and 1 sachet of vanilla sugar. Fill a piping bag with some cream for decoration and refrigerate. Place the bottom layer on a flat cake plate and spread with the cranberry jam. Smooth one-third of the cream over it. Place the second layer on top and press down lightly. Spread the remaining cream over it and around the edges. Decorate with whipped cream in a piping bag. Sprinkle the chocolate sprinkles on the cake.