Heavenly Chocolate Cake

For the chocolate cake, grease and flour a springform pan (Ø 24 cm). Preheat the oven to 170 °C. Beat the sugar and eggs until creamy.

Mix baking powder and flour and fold in. Gradually stir in the milk and then the butter. Pour the mixture into the springform pan and bake at 150 °C on the lowest rack for about 35 minutes.

Allow to cool in the pan. To drizzle the sponge, boil water with sugar, let cool and stir in the liqueur.

For the cream, soak the gelatin in a little cold water. Melt the white couverture in a water bath. Whip the egg and egg yolk in a bowl in a bain-marie until white foamy and remove from the bain-marie.

Now dissolve the soaked gelatine with 1 tablespoon rum and stir into the egg cream. Then stir in the couverture and mascarpone. Allow the mixture to cool to approx. 30 °C.

Whip the cream until stiff and stir 3/4 of it into the mascarpone cream. Cut the sponge cake 1 x horizontally.

Drizzle the base with the liqueur solution and place a cake ring around it. Pour in 3/4 of the mascarpone cream and place the sponge cake lid on top.

Spread with remaining mascarpone cream and then refrigerate for a few hours. Then carefully remove the cake from the ring.

Spread the sides and the top with the remaining whipped cream. To decorate, simply sprinkle with a little dissolved dark chocolate coating.

Preparation Tip:

The cream for the chocolate cake can also be prepared without alcohol.

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