Toffifee chocolate cream cake with dark sponge cake

Ingredients for 1 servings:

• 6 eggs
• 240 g sugar
• 40 g baking cocoa
• 1 packet of vanilla sugar
• 180 g flour
• Fat for the mold
• 50 ml milk to moisten the cake base
• 900 g cream
• 2 packs of confectionery (Toffifee) with 15 pieces each
• 3 packs of cream stiffener
• 750 g cream
• 375 g milk chocolate or dark chocolate, or mixed
• 1 tbsp chocolate chips
• 5 g hazelnuts, chopped
• 15 g dark chocolate chips
• 16 pieces of confectionery (chocolate zebra rolls)
• 8 pieces of confectionery (Toffifee)
• 100 g block chocolate

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 14 hours; Cooking/baking time approx. 40 minutes; Total time approx. 16 hours 10 minutes

Not as sweet as you might think

Prepare the day before: For the decoration, melt the chocolate block and pour it into 8 empty Toffifee molds. Place in the refrigerator to harden. Reserve a little chocolate to stick 8 Toffifee onto the chocolate pieces the next day. For the sponge cake, beat the eggs, sugar, and vanilla sugar with a food processor or hand mixer for 10 minutes until frothy, so that the mixture has tripled in size. Mix the flour and cocoa powder and sift it onto the egg custard. Carefully fold in. Line the bottom of a 26 cm springform pan with baking paper and pour in the batter. Bake in a preheated oven at 180°C (top/bottom heat) for 30-40 minutes. Do the skewer test. After baking, let it cool in the oven overnight; please do not open the oven. For the Toffifee cream, melt 30 Toffifee in the cream over medium heat. Stir frequently. The cream must not boil. As soon as the Toffifee have melted, fish out the nuts that float to the top with a fork, rinse them under warm water and leave to dry overnight. Place the Toffifee cream mixture in the refrigerator for at least 12 hours, otherwise it will not stiffen when whipped later. If a skin has formed on the surface, stir well and then sieve. Do not discard or remove the skin. For the chocolate cream, dissolve the chocolate in the cream over medium heat. Continue as with the Toffifee cream. Finishing the next day: Whip the Toffifee cream and the chocolate cream with the cream stiffener until stiff. Cut the sponge cake made the day before twice with a cake knife so that you have three evenly cut layers. Spray the top of the first layer with a little milk and place it on a non-stick surface. Spread with Toffifee cream. Spray the second layer with milk on both sides, place it on top of the first layer, press down lightly and align it, and spread it with Toffifee cream. (Caution: Keep a little Toffifee cream aside for the center of the last layer). Spray the underside of the third layer with milk, place it on top, press down lightly and align it. Now spread the outside of the cake evenly with the chocolate cream. Leave only a 9 cm border on top. Spread the center with the remaining Toffifee cream. Make sure that the chocolate cream does not mix with the Toffifee cream. Tip: I placed a springform pan (17 cm) in the center of the cake and was able to separate the edges. Carefully level the transition between the Toffifee cream and the chocolate cream. Sprinkle the chopped hazelnuts evenly over the transition between the chocolate and Toffifee cream. Make sure that the nut circle is centered and the transition is no longer visible. Place two zebra rolls evenly across the edge of the cake, crossing them. Now refrigerate the cake for at least 2 hours. Tip: Place the cake in the freezer for 1.5 hours. This way, the cake can be moved while still slightly frozen without it breaking. Once chilled, stick one Toffifee onto each of the 8 molded chocolate pieces using a little of the melted remaining chocolate block. Press the Toffifee deep into the edges so that you can still see the chocolate they are stuck to. Let them harden a little and then place them between the zebra rolls, marking out 16 cake pieces. Tip: Make sure you only place the Toffifee on the cake after it has cooled, as they dissolve in the refrigerator.