Panama cake

Ingredients for 1 servings:

• 150 g dark chocolate
• 5 eggs (size M)
• 150 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 150 g ground almonds
• 60 g flour
• 2 tsp baking powder
• Fat for the mold
• 150 g butter, melted
• 50 g powdered sugar
• 2 eggs (size M)
• 100 g dark chocolate
• n. B. Jam of your choice

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 15 minutes

with lots of chocolate

For the batter, beat the eggs and sugar for at least 5 minutes until frothy. Meanwhile, melt the chocolate in a double boiler. Stir the almonds into the egg mixture, then stir in the melted chocolate, followed by the flour mixed with the baking powder. Pour everything into a greased springform pan and bake at 180°C (top/bottom heat) for about 45 minutes on the middle rack. Then let it cool and cut the base in half to create two equally thick layers. For the filling, melt the chocolate in a double boiler. Beat the eggs and powdered sugar until frothy, again for at least 5 minutes. Then stir in the butter and finally the chocolate until a firm cream forms. Spread a thin layer of jam on the bottom layer, then spread some of the cream. Place the second layer on top and spread the rest of the cream on top. Leave a little extra for the edge, if possible, and cover it with cream as well. Spread the cream evenly over the cake and decorate as desired. Refrigerate at least one hour before serving.