Chocolate Cream Cake

For the chocolate cream cake, first separate the eggs, beat the egg whites until stiff. Beat the yolks, powdered sugar and water until thick and creamy.

Sift cocoa powder and flour with baking powder well and mix in. Carefully fold in the snow and pour the dough mixture into a greased springform pan.

Bake in the oven at 180 °C top/bottom heat for about 45 minutes. Remove the cake from the oven, let it cool down and take it out of the springform pan.

For the cream, melt the cooking chocolate in approx. 200 ml whipping cream and allow to cool. Whip the remaining whipped cream until stiff. Just before the whipped cream is stiff, add the melted chocolate and beat until completely stiff. Cut the cake layer 2x in half.

Spread some of the cream on the bottoms and spread the outside of the cake with the remaining cream. Chill the chocolate cream cake and decorate as desired.

Preparation Tip:

Decorate the chocolate cream cake with brittle, chocolate sprinkles, etc. You can also prepare the cake the day before and spread the cream on the next day.

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