Pineapple chocolate cream cake

Ingredients for 1 servings:

• 3 eggs
• 3 tbsp water, warm
• 125 g sugar
• 1 packet of vanilla sugar
• 125 g wheat flour
• 1 tbsp, levelled cocoa powder
• 1 ½ tsp, leveled baking powder
• 50 g ground almonds
• 100 g chocolate, grated
• 75 g dark chocolate
• some coconut oil, about 1/4 of a small Palmin rectangle
• 6 sheets of gelatin
• Water, cold
• 10 slices of pineapple
• 300 g jam (pineapple jam)
• 3 tbsp brandy
• 500 ml whipped cream, well chilled
• 25 g almond flakes

Instructions

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

Piece by piece a delight

Preheat the oven to 190 degrees Celsius (375 degrees Fahrenheit) top/bottom heat. Line a 26 cm springform pan with parchment paper and grease the base. Beat the eggs with water, sugar, and vanilla sugar until creamy. Mix the flour, baking powder, and cocoa powder and sift them over the cake. Sprinkle the almonds and chocolate on top, then carefully fold them into the egg mixture (do not stir). Pour the batter into the springform pan and bake immediately for about 20 minutes (test with a skewer). Let the cake base cool, then cut it in half crosswise. For the glaze: Melt 75 g of dark chocolate and coconut oil in a saucepan over a bowl of simmering water, mix well, and spread it over the top of the cake layer. For the filling: Soak the gelatine in cold water and let it sit for 10 minutes. Drain the pineapple and cut into small pieces. Strain the pineapple jam through a sieve, mix with the brandy, warm the swollen gelatine until dissolved, and stir into the pineapple jam. Whip the cream until stiff, reserve 1/4 for decoration, stir the jam into the remaining cream, and chill briefly. Place the pineapple pieces (leaving some for garnishing) on ​​the bottom layer and spread the pineapple cream on top. Place the chocolate-covered layer on top and press down. Spread some of the reserved cream over the bottom edge of the cake and sprinkle with almonds. Decorate the top of the cake with the remaining cream and garnish with pineapple pieces.