Swedish chocolate truffle cake

Ingredients for 1 servings:

• 150 g butter, soft
• 100 g sugar
• 40 g cocoa powder
• 120 g spelt flour (wholemeal)
• 2 eggs
• 1 pinch of salt
• 2 tsp coffee powder, finely ground
• ½ tsp cardamom powder
• Cinnamon powder, for best
• 100 g whipped cream
• 100 g dark chocolate
• 1 tbsp butter
• Cardamom powder
• Cinnamon powder
• ½ pack of pudding powder, vanilla
• 250 ml milk
• n. B. sugar
• 150 ml cream

Instructions

Working time approx. 45 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 20 minutes; Total time approx. 13 hours 5 minutes

Kaka chocolate truffles, for 12 pieces

Dough: Beat butter and sugar until fluffy, add eggs, and mix everything with a hand mixer. Combine the cocoa, coffee powder, flour, salt, cardamom, and a pinch of cinnamon, and mix into the liquid mixture without a hand mixer. Pour the dough into a small baking dish and bake at 175°C for about 20 minutes. The cake is ready when no dough sticks to the wooden skewer and the inside is still very moist. Truffle topping: Heat the whipped cream on the stovetop and melt the chocolate in it, let it cool slightly, and stir in the butter. Season the mixture with a little cardamom and cinnamon and pour over the still-warm cake. Let the cake cool, preferably overnight. Dust with cinnamon before serving. Vanilla foam: Make a pudding from the vanilla pudding powder, milk, and sugar according to the package instructions. Let it cool, whisking frequently until creamy. Fold in the stiffly whipped cream.