Isa's Chocolate Almond Rum Cake

Ingredients for 1 servings:

• 200 g flour
• 100 g semolina
• 50 g almonds
• 4 tbsp pudding powder, vanilla or chocolate
• 1 packet of baking powder
• 200 g powdered sugar, sifted
• 4 tbsp cocoa powder
• 350 ml milk
• 4 tbsp oil
• 6 tbsp rum, 80%
• 80 g chocolate, dark
• 80 g chocolate (milk chocolate)
• 150 ml double cream
• 5 tbsp apricot jam
• 100 g chocolate or chocolate glaze

Instructions

Working time approx. 40 minutes; Rest period approx. 1 day; Total time approx. 1 day 40 minutes

for a 20-22 cm springform pan, without egg

Preheat the oven to 250 degrees Celsius (top/bottom heat). For the batter, combine the sifted flour, semolina, almonds, pudding powder, sifted cocoa powder, powdered sugar, and baking powder in a bowl and mix. Combine the milk with the oil and 2 tablespoons of rum, add to the dry ingredients, and mix briefly and evenly with a hand mixer until you have a smooth batter. Pour the batter into a greased springform pan and bake for about 40 minutes. For the chocolate cream, heat the crème fraîche (you can also use double cream, but you’ll need more chocolate) and melt both chocolates in it. Mix everything well, let it cool, and refrigerate overnight. The cake can be cut the next day. Be careful, as it can crumble slightly! Combine the apricot jam with about 4 tablespoons of rum and spread it on the bottom layer of the cake. Whip the chocolate cream and spread it on top, then place the top half of the cake on top and refrigerate the cake. Make a glaze from any chocolate and cover the cake completely. It’s best to refrigerate it for a day.