Chocolate Cream Cake

Ingredients

• 3 eggs (size M)
• 90 g sugar
• 3 tbsp hot water
• 90 g flour
• 30 g cornstarch
• 1 tsp Baking powder
• 4 tsp cocoa powder
• 4 sheets white gelatin
• milk
• 1 packet chocolate pudding mix
• 2 tbsp sugar
• 150 g dark chocolate couverture
• 2 tsp cinnamon powder
• 1 packet (2 g) soluble espresso powder
• 1 tbsp rum
• 500 ml whipping cream
• 50 g dried cranberries

Instructions

1. 1.

   Separate the eggs for the sponge. Beat the egg whites stiff, letting a third of the sugar fall in. Whisk the yolks with water and the remaining sugar until frothy. Fold the beaten whites into the mixture. Sift together flour, cornstarch, baking powder and 3 tsp cocoa, then fold into the batter. Line the bottom of a 24 cm springform pan with parchment paper. Pour the dough in and smooth the surface. Bake in a preheated oven at 180°C (gas: level 2-3, fan: 160°C) for about 20 minutes. Let the base cool.

2. 2.

   Soak gelatin according to package instructions in cold water. Stir 6 tbsp milk with the pudding mix. Add remaining milk and sugar to a small pot and bring to a boil. Whisk in the prepared pudding mix and let it boil once more. Finely chop 100 g couverture, add it along with cinnamon to the pudding. Dissolve espresso powder in rum and stir into the pudding together with the drained gelatin. Let cool. Beat whipping cream until stiff and fold into the mixture. Chill for 10-15 minutes.

3. 3.

   Finely chop remaining couverture. Take just under a third, mix half of the remaining couverture and cranberries into the rest.

4. 4.

   Release the cake from the pan. Cut the base horizontally once and place the lower layer on a plate. Place a ring around it. Spread the cranberry chocolate cream over the base, lay the upper layer on top. Distribute the remaining cream over it. Refrigerate overnight. Carefully remove the ring. Sprinkle with leftover couverture and dust with remaining cocoa before serving.