Kinder chocolate cake

Ingredients for 1 servings:

• 150 g butter, soft or margarine
• 150 g sugar
• 1 packet of vanilla sugar
• 150 g Kinder chocolate, dissolved
• 2 eggs
• 4 egg yolks
• 4 egg whites
• 150 g flour
• 2 tbsp, levelled cocoa powder
• 1 tsp, leveled baking powder
• 800 ml cream
• 250 g Kinder chocolate
• 5 tbsp currant jelly, red
• 100 g Kinder chocolate
• 5 tbsp cream

Instructions

Working time approx. 50 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 40 minutes; Total time approx. 13 hours 30 minutes

For the filling, bring the cream and chocolate to a boil, stirring constantly. Refrigerate the mixture overnight. The next day, beat the chocolate and cream mixture with a mixer. For the base, cream the butter until light and fluffy, gradually add 75g of the sugar, vanilla sugar, chocolate, cocoa, eggs, and egg yolks. Mix the flour with the baking powder, sift, and slowly stir in. Beat the egg whites until stiff and slowly stir in the remaining sugar. Carefully fold the beaten egg whites into the batter. Pour the mixture into a springform pan and smooth it down. Bake the base in a preheated oven at 180°C (top/bottom heat) for about 40 minutes. Allow the base to cool on a wire rack. Remove the base from the pan and cut it in half crosswise. Place a cake ring over the cake and spread the bottom layer with blackcurrant jelly. Spoon the chocolate cream on top and smooth it down. Place the top layer on top. Spread a thin layer of blackcurrant jelly over the top. Refrigerate for a few hours. Remove the cake ring and spread a thin layer of currant jelly around the edges. For the glaze, break the chocolate into small pieces and melt it in a water bath. Add the cream until smooth. Cover the cake with this glaze and garnish with whipped cream.