Chocolate Cake

Ingredients

• 6 egg yolks
• 180 g sugar
• 1 packet vanilla sugar
• 6 egg whites
• 80 g flour
• 60 g cornstarch
• 60 g cocoa powder
• 6 tbsp espresso (fresh brewed and strong)
• 1 packet chocolate pudding powder
• 1 tbsp cocoa powder
• 2 tbsp sugar
• 500 ml milk
• 150 g nut nougat
• 300 g butter

Instructions

1. 1.

   Preheat the oven to 175°C. Grease a springform pan. Beat the egg yolks with half of the sugar and vanilla sugar until fluffy. Whisk the egg whites stiff, then drizzle in the remaining sugar. Fold into the mixture. Sift flour, cornstarch, and cocoa powder over the batter and fold gently. Pour the batter into the pan and smooth the surface. Bake on the middle rack for 25 to 30 minutes. Let cool, release from the pan, and let rest on a cooling rack for about 2 hours before cutting horizontally once.

2. 2.

   For the filling, whisk chocolate pudding powder, cocoa powder, and sugar in a little cold milk until smooth. Bring the remaining milk to a boil and stir in the prepared pudding mixture. Boil briefly and allow to cool slightly warm. Warm the nougat over a double boiler, add butter, and fold in the pudding spoon by spoon.

3. 3.

   Drizzle espresso over the cut surfaces of both cake layers and reassemble the cake. Spread the thick cream evenly over the entire cake. Chill for 1-2 hours. Just before serving, insert birthday candles.