Yes cake

Ingredients for 1 servings:

• 400 g cream
• 200 g chocolate, whole milk
• 200 g dark chocolate
• 50 ml rum
• 4 eggs, separated
• 2 tbsp water, hot
• 100 g sugar
• 1 pinch of salt
• 50 g flour
• 25 g cornstarch
• 25 g nuts, ground
• 25 g cocoa powder
• 2 tsp baking powder
• 3 tbsp rum, for soaking
• 200 g dark chocolate coating
• 75 g chocolate, whole milk

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

…..pure sin in chocolate…..

First, prepare the filling: Heat the heavy cream in a saucepan, melt the chocolate while stirring. Let it cool to room temperature, then stir in the rum thoroughly and chill. Beat the egg yolks with water until creamy, gradually adding the sugar and salt. Beat the egg whites until stiff, then place on top. Sift in the flour, starch, baking powder, and cocoa powder. Sprinkle with the ground nuts and fold everything in. Spread the batter on a baking sheet lined with baking paper and bake in a preheated oven at 200°C for about 8-10 minutes. Remove from the oven, turn out, remove the baking paper, and let cool. Cut the sponge cake lengthwise into 3 strips (each about 10 x 40 cm). Drizzle each strip with 1 tablespoon of rum. Place one strip on a board. Now, vigorously beat the chocolate-rum cream with a hand mixer, spread half of it over the first strip. Place the second strip on top, spread with the remaining cream, place the last strip on top and press down. Smooth any excess cream all over. Refrigerate the cake for an hour. For the glaze, chop the chocolate and melt it in a water bath. Let it cool briefly, then spread it thinly over the cake (best with a knife), and let it dry. Chop the milk chocolate, melt it, and place it in a freezer bag. Cut off a small corner, then sprinkle stripes over the cake, like a Yes-Tortie. Let it dry.