Grandma's Mini Chocolate Cream Cake

Ingredients for 8 servings:

• 2 eggs
• 2 tbsp water, cold
• 50 g sugar
• 80 g flour
• ¼ tsp baking powder
• 2 cups whipped cream
• 2 bars of chocolate (dark men’s chocolate, 100 g each)
• ½ bag of cream stiffener
• 3 tbsp jam (blackcurrant jelly or marmalade to taste)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Retro cake for the 18 cm tin

Combine the cream and chocolate in a saucepan and bring to a boil. Allow to cool and then refrigerate overnight. Separate the eggs, beat the egg whites with water until stiff peaks. Add the sugar and beat, then stir in the egg yolks. Sift in the flour and baking powder and carefully fold in. Pour the batter into a springform pan lined with baking paper and bake immediately at 180 degrees top/bottom heat for 25-30 minutes. Allow the sponge cake to cool and then cut into 3 pieces using a cake cutter. Whip the chocolate cream with the cream stiffener. Briefly heat the jelly or jam in the microwave and spread it over the bottom layer. Place the second layer on top and spread with half of the chocolate cream. Place the third layer on top and spread the entire cake with the remaining chocolate cream. Refrigerate. Decorate as desired.