Chocolate Cream Cake

Ingredients

• 1 Vanilla bean
• 5 eggs
• 100 g Coconut sugar
• 1 pinch salt
• 50 g spelt whole‑grain flour
• 50 g ground almonds
• 30 g cornstarch (2 Tbsp)
• 2 tsp Baking powder
• 30 g cocoa powder
• 650 g dark chocolate
• 350 ml whipping cream
• 80 g Butter

Instructions

1. 1.

   Line the bottom of a 24 cm springform with parchment paper. Split the vanilla bean lengthwise and scrape out the seeds. Separate the eggs; beat the yolks with half the coconut sugar and the vanilla seeds until frothy. Whisk the whites with salt until stiff peaks form, gradually adding the remaining coconut sugar and beating to very stiff peaks. Fold the meringue into the yolk mixture with a spoon.

2. 2.

   Sift together flour, almonds, baking powder, cornstarch, and cocoa; fold into the batter. Pour the dough into the prepared springform, smooth the top, and bake in a preheated oven at 180 °C (160 °C fan) for about 35 minutes or until a skewer comes out clean. Remove the finished base from the oven, let it cool slightly, carefully loosen it from the rim with a thin knife, transfer to a wire rack and allow to cool completely for at least 2 hours.

3. 3.

   For the cream, chop 600 g chocolate into a bowl. Heat the cream, pour over the chocolate, and stir until melted. Add butter in chunks and fold until creamy. Let cool.

4. 4.

   Slice the cake horizontally twice to create three layers. Spread about one‑quarter of the chocolate cream on the first layer, place the second layer on top, spread more cream, then add the final layer. Cover the top with the remaining cream, chill for at least 2 hours. Meanwhile grate the rest of the chocolate. Sprinkle over the cake before serving.