Gâteau à la crème au chocolat

Ingredients for 1 servings:

• 100 g dark chocolate, 70% cocoa
• 50 g dark chocolate
• 150 g butter
• 3 eggs
• 100 g sugar
• 200 g flour
• 2 tsp baking powder
• 3 tbsp cocoa powder
• 2 tsp baking powder
• 100 ml milk
• 100 g dark chocolate, 70% cocoa
• 150 g dark chocolate
• 250 g crème fraîche
• 500 ml cream
• possibly powdered sugar
• possibly cocoa powder

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

delicious chocolate cake with lots of chocolate cream

Grease a 26 cm springform pan and chill. Now for the batter, chop both types of chocolate and melt them in a bain-marie. Stir in the butter and set aside. Meanwhile, preheat the oven to 180°C (top/bottom heat). Beat the eggs with the sugar until thick and creamy. Mix the flour, baking powder, and cocoa powder. Now stir the chocolate mixture, flour mixture, and milk into the egg mixture and pour the batter into the prepared pan. Bake in the preheated oven for about 25-30 minutes. When a skewer is inserted, it should no longer be wet. Allow the cake to cool completely on a wire rack. Meanwhile, for the cream, chop both types of chocolate and melt them in a bain-marie. Gradually stir in the crème fraîche. Chill in the refrigerator (don’t be surprised, the surface will become firm!). Once the cake has cooled completely, beat the chocolate cream vigorously with a hand mixer. Whip the cream until stiff peaks and fold it into the cake. You can add powdered sugar or cocoa powder to this cream to adjust the color and sweetness to your liking. Cut the cake in half, place it back together with the cream, and spread it all over. Decorate with chocolate decorations. It tastes best after letting it sit for a day. If you like, you can replace some of the milk in the batter with an alcoholic beverage or soak the individual layers with it – it tastes great!