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🍽️ Classic Chocolate Cream Cake

685 kcal · 30 min · 4 servings

Ingredients

• 5 Eggs
• 120 g Sugar
• 1 tbsp Vanilla Sugar
• 1 Pinch Salt
• 50 g Flour
• 50 g Ground Almond Kernels
• 2 tbsp Cornstarch
• 30 g Cocoa Powder
• 60 ml Rum
• 350 g Dark Chocolate Couverture
• 20 ml Cognac
• 50 ml Mocha (cooled)
• 3 Eggs
• 3 tbsp Vanilla Sugar
• 150 ml Whipping Cream
• 50 g Sugar
• 2 tbsp Cocoa Powder
• Chocolate Shavings (for garnish)

Instructions

1. 1. Preheat the oven to 180 degrees Celsius using the top and bottom heat setting.
2. 2. Grease the bottom of the springform pan with butter so the cake releases easily later.
3. 3. Separate the eggs. Beat the egg yolks together with half of the sugar and the vanilla sugar until creamy.
4. 4. Beat the egg whites with a pinch of salt until stiff.
5. 5. Add the remaining sugar slowly to the egg whites and continue beating until very stiff.
6. 6. Gently fold the egg white foam into the egg yolk mixture using a spatula.
7. 7. Mix flour, ground almonds, cornstarch, and cocoa powder in a separate bowl.
8. 8. Gently fold the dry ingredients into the egg yolk mixture as well.
9. 9. Pour the batter into the prepared pan and smooth the surface.
10. 10. Bake the base on the middle rack for about 40 minutes.
11. 11. Perform the toothpick test to check if the cake is done.
12. 12. Remove the cake from the oven and let it cool slightly.
13. 13. Roughly chop the chocolate couverture.
14. 14. Melt the chocolate together with cognac and coffee over a bowl of hot water.
15. 15. Remove the bowl from the heat and let the chocolate mixture cool down.
16. 16. Separate eggs again and beat the yolks with vanilla sugar until frothy.
17. 17. Beat the well-chilled cream until stiff.
18. 18. Beat the egg whites with sugar to form stiff peaks.
19. 19. Add the egg yolk mixture to the cooled chocolate.
20. 20. Sift cocoa powder over it and mix everything well with a whisk.
21. 21. Fold the whipped cream into the chocolate cream.
22. 22. Gently fold the egg white foam into the mixture.
23. 23. Slice the cooled cake horizontally into three layers.
24. 24. Drizzle the bottom three layers with a little rum each.
25. 25. Spread a little chocolate mousse onto the bottom layer.
26. 26. Place the second layer on top.
27. 27. Repeat this process until all layers are stacked.
28. 28. Cover the entire cake all around with the remaining cream.
29. 29. Place the cake in the refrigerator for at least one hour before serving.
30. 30. Decorate the finished cake with chocolate shavings.

Nutrition per serving

• kcal: 685
• Protein: 9 g · Fett/Fat: 43 g · Carbs: 62 g