Nut cake with chocolate cream

Ingredients for 1 servings:

• 250 ml whipped cream
• 100 g chocolate, whole milk
• 1 bar of dark chocolate
• 1 pack of cream stiffener
• 1 packet of vanilla sugar
• 6 eggs
• 1 pinch of salt
• 150 g sugar
• 250 g hazelnuts, ground
• Chocolate shavings, for decoration

Instructions

Working time approx. 20 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 20 minutes

For 12 pieces

The day before or a few hours (about 5 hours) before baking, heat the cream and dissolve the chocolate in it. Allow to cool and then refrigerate. For the pastry, separate the eggs. Beat the egg yolks with the sugar until frothy. Beat the egg whites with salt until stiff peaks. First add the nuts, then the egg whites to the egg yolk mixture and fold in. Pour the batter into a springform pan lined with baking paper. Bake in a preheated oven at 180°C for about 35 minutes. Allow the pastry base to cool and then cut in half crosswise. Mix the cream stiffener and vanilla sugar. Beat the chocolate cream with this until stiff peaks. Spread some of the filling on the bottom layer, place the top layer on top and spread the remaining cream around the cake. Decorate with chocolate shavings.