Maharani Chocolate Cake

Ingredients for 1 servings:

• 4 eggs, separated
• 150 g sugar
• 150 g flour
• ½ pack of baking powder
• 20 g cocoa
• 50 g dark chocolate, grated
• some water
• Fat for the mold
• 250 g jam (blackcurrant jam or jelly)
• 50 ml cognac
• 500 ml milk
• 1 packet of pudding powder (vanilla flavor)
• 200 g chocolate (75% cocoa)
• e.g. sugar or sweetener
• 2 packs of gelatin powder
• 12 sheets of gelatin
• 4 eggs, separated
• 1 cup whipped cream
• ½ tsp salt (fleur de sel)
• 1 pinch of ground pepper
• 2 tsp cocoa
• some stalks of currants, fresh

Instructions

Working time approx. 1 hour 15 minutes; Rest time approx. 3 hours; Total time approx. 4 hours 15 minutes

a noble – spicy cake for special occasions

For the batter, beat the egg whites with 2 tablespoons of sugar and 2 tablespoons of cold water until stiff peaks form. Whisk the egg yolks with the remaining sugar, a pinch of salt, and 2 tablespoons of warm water until frothy. Mix the flour, baking powder, and cocoa powder, sift over the egg yolk mixture, sprinkle with the chocolate shavings, top with the beaten egg whites, and carefully whisk until fluffy and homogeneous. Pour into a greased 26 cm springform pan and bake at 160°C (convection oven: 180°C) for approximately 30-40 minutes. Then let it cool thoroughly and cut in half horizontally twice. For the cream, prepare the pudding with milk and sugar or sweetener according to the package instructions. Crumble the chocolate and melt it in the hot, but not boiling, pudding. Stir in the egg yolks. Let the gelatine swell in approximately 5 tablespoons of milk for a few minutes, then dissolve it in the warm pudding mixture. Then cool the mixture in a bain-marie. First, beat the egg whites with salt and pepper until stiff peaks, then beat the cream until stiff peaks. When the custard begins to set, carefully fold both ingredients in with a whisk. Season to taste with sugar or sweetener, if desired. Gently warm the jam and mix with cognac. Spread half of it on the bottom cake layer. Place a cake ring around it and spread about a third of the cream on it. Place the middle cake layer on top and also spread with jam and cream. Then place the lid on top. Chill the cake and the remaining cream for at least 3 hours (or overnight). Then remove the cake ring, spread the cream all over the cake, and garnish with cream dots, cocoa powder (stenciled if desired), and fresh currants.