Mocha cream cake

Ingredients for 1 servings:

• 35 g chocolate, dark mocha
• 20 g butter
• 5 m.-sized eggs
• 1 pinch of salt
• 150 g sugar
• 1 packet of vanilla sugar (bourbon)
• 90 g flour
• 5 ½ tbsp cocoa powder
• 1 tsp, leveled baking powder
• 75 g chocolate, dark mocha
• 75 g cream
• 15 g butter
• 25 g sugar
• 30 ml water
• 1 tbsp crème fraîche
• 8 tsp instant coffee powder
• 2 packs of cream stiffener
• 1 packet of vanilla sugar (bourbon)
• 80 g sugar
• 1 kg cream, at least 33% fat

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 15 minutes

For 16 pieces

I prepare the sponge cake and the toffee mixture 2 days in advance. Sponge cake: roughly chop the chocolate, melt it together with the butter and let it cool slightly. Line a 26cm springform pan with baking paper. Preheat the oven to 180°C. Separate the eggs. Beat the egg whites with a pinch of salt until stiff peaks form. Gradually add the sugar, then mix in the egg yolks well. Mix the flour with the baking powder and the cocoa powder. Mix carefully and finally fold in the cocoa mass. Pour the mixture into the springform pan and bake for approx. 25 minutes. It is best to leave to cool in the pan overnight. Toffee cream: roughly chop the chocolate, heat the cream, melt the chocolate and butter in it and let it cool. Now bring the sugar to a boil with 30ml of water, stir in the chocolate mixture and the crème fraîche. Let the cream cool, stirring frequently. Completion: Remove the base from the tin and cut it in half horizontally twice. Place the first layer on a cake plate and place a cake ring around it. Dissolve the coffee powder with 2-3 teaspoons of hot water. Mix the cream stabilizer with the vanilla sugar and sugar. Whip the cream in a large, tall bowl, adding the cream stabilizer mixture, until stiff peaks form. Whisk the coffee into the cream. Spread about 1/3 of the mocha cream on the base and make small indentations with a teaspoon. Now drizzle some toffee cream into the indentations. Place the next layer on top and spread with 1/3 of the mocha cream. Place the last layer on top and spread with the remaining mocha cream, then decorate with the remaining toffee cream.