Kathrin's little chocolate cake

Ingredients for 1 servings:

• 75 g dark chocolate
• 60 g butter
• 4 eggs
• 2 tbsp water
• 120 g sugar
• 1 vanilla sugar
• 100 g flour
• 1 ½ tsp baking powder
• 300 ml cream
• 75 g milk chocolate
• 150 g dark chocolate
• 2 ½ tbsp rum
• 1 ½ tbsp powdered sugar
• 100 ml cream
• thin chocolate (Milka hearts)
• e.g. chocolate shavings

Instructions

Working time approx. 1 hour; Rest time approx. 7 hours; Cooking/baking time approx. 30 minutes; Total time approx. 8 hours 30 minutes

For a 20 cm tin, for about 8 cakes

Preheat the oven to 190°C (top/bottom heat). Line a 20cm springform pan with baking paper. Melt the dark chocolate and butter in a double boiler and let cool. Beat the eggs, water, sugar, and vanilla sugar for about 7 minutes until creamy. Sift the flour and baking powder together, then fold into the egg mixture along with the chocolate mixture. Pour into the springform pan, place in the oven, and bake for about 25-30 minutes. Melt the dark and milk chocolate in the cream, then chill for about 4-6 hours. Cut the cooled cake base in half, mix 2 tablespoons of water with the rum and powdered sugar, and drizzle this over the cake layers. Whip the chocolate cream vigorously. Spread some of it over the first layer, place the second layer on top, spread with more cream, and place the last layer on top. Cover the entire surface with the remaining cream. Refrigerate the cake for a few hours until the cream has set completely. Whip 100 ml of cream until stiff peaks form. Decorate the cake with dollops of cream and chocolate curls. Press chocolate hearts onto the edges.