Viennese coffee house cake

Ingredients for 1 servings:

• 100 g dark chocolate
• 250 ml cream
• 200 g block chocolate
• 150 g margarine
• 125 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 8 eggs
• 150 g flour
• 1 tsp, heaped baking powder
• 400 g nougat, nut (slicable)
• 340 g jelly, quince
• 300 g dark chocolate coating
• 16 small pralines or Mozart balls

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

The day before, heat the cream and dissolve the dark chocolate in it. Let it cool overnight in the refrigerator. Roughly chop the chocolate block and melt it in a warm water bath. Let the chocolate cool slightly. Beat the margarine, sugar, vanilla sugar and a pinch of salt for about 3 minutes until creamy. Separate the eggs and mix in the egg yolks one at a time, stirring thoroughly. Now add the melted chocolate block and mix. Mix the flour and baking powder, sift over the mixture and mix briefly. Beat the egg whites until stiff peaks form. First, stir 1/3 of the egg whites into the chocolate batter, then carefully fold in the remaining egg whites. Pour the batter into a greased 26 cm springform pan and smooth it down. Bake in a preheated oven, second rack from the bottom, at 175°C fan assisted mode for about 45 minutes. Remove from the oven, loosen the cake from the side of the springform pan and let it cool. Then cut it in half horizontally. Melt the hazelnut-nougat mixture in a water bath and let it cool. Heat 170g of quince jelly. Place a cake ring around the bottom layer, spread the nougat mixture over the base and smooth it down. Cover with the second layer and spread the jelly on top. Then place the third layer on top and chill the cake for about 30 minutes. Heat the remaining quince jelly and let it cool slightly. Remove the cake from the ring and spread jelly all over it. Chill the cake for about 2 hours (the jelly must be firm and dry). Melt the dark chocolate coating in a water bath and let it cool, then heat it again and spread it evenly over the cake. Let it dry in a cool place for at least 2 hours. Whip the chilled chocolate cream until stiff, fill a piping bag, pipe the decorations, and top with the chocolates.