Nut and chocolate cake

Ingredients for 1 servings:

• 200 g sugar
• 200 g nuts, ground
• 2 tbsp cocoa powder
• 6 eggs, separated
• 1 jar fruits, red (cherries, blueberries, raspberries, as desired) filling quantity 580ml
• 2 tbsp cornstarch
• 500 ml cream
• 200 g chocolate (dark chocolate), at least 50%
• 100 g chocolate, white

Instructions

Working time approx. 40 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 25 minutes; Total time approx. 13 hours 5 minutes

Mix the sugar, nuts, cocoa, and egg yolks. Then beat the egg whites and fold them into the mixture. Now bake for about 20-25 minutes in a springform pan at 175°C (top/bottom heat) (if you’re unsure, do the toothpick test). Cut the base in half (this is best done with kitchen string or dental floss. To do this, score the base slightly around the outside with a knife, place the string or floss in the gap, and slowly pull the string together crosswise). Let both halves cool slightly. While the bases are cooling, heat the fruit from the jar in a saucepan. At the same time, mix the cornstarch with some of the cold juice. When the fruit is just about cooked, stir in the cornstarch, bring to a boil once, and let cool (it should later reach the consistency of red fruit compote). When the fruit mixture has thickened, spread it on the bottom layer, place the lid on top, and press down lightly. Now put the whole thing in the refrigerator. Boil the cream and dark chocolate together in a saucepan until even the smallest pieces of chocolate have dissolved. Then refrigerate the mixture overnight. The next day, whip the chocolate-cream mixture (it should be very stiff by now, so don’t be alarmed, it’s meant to be) with a hand mixer and spread two-thirds of the mixture over the cake. Decorate the cake as desired with the remaining mixture after grating the white chocolate on top.