Kinder Chocolate Cake

Ingredients for 1 servings:

• 3 egg whites
• 90 g sugar
• 3 egg yolks
• 1 pack of chocolate pudding powder
• 50 g flour, approx., so that chocolate pudding powder and flour make a total of 90 g
• 3 sheets of gelatin
• 500 g whipped cream
• 31 Confectionery (Kinder Chocolates)
• 150 g brittle, ready-made or homemade

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 45 minutes

For the sponge cake, make a batter of egg whites, sugar, egg yolks, chocolate pudding powder, and flour. Pour into a 24 cm diameter baking pan. Bake for 15 minutes in the oven at 200°C (top/bottom heat); Gas Mark 4; 180°C (heat setting), then let cool. For the topping, soak the gelatine in cold water. Chop 25 chocolate bonbons. Whip the cream until stiff peaks form and chill 130g of it. Squeeze out the gelatine, dissolve it according to the instructions, and mix it with the cream. Fold in the remaining cream, add the chopped chocolate bonbons, and the praline (140g). Pour the mixture onto the sponge cake. Halve the remaining six chocolate bonbons and garnish the cake with the halves, the praline, and the remaining cream. Chill the cake for one hour before serving.