Schokocremetorte

Ingredients

• soft butter (for the springform)
• soft flour (for the springform)
• 6 Eggs
• 150 g sugar
• 1 pinch salt
• 150 g flour
• 500 ml milk
• 1 packet vanilla pudding powder
• 1 egg yolk
• 100 g sugar
• 250 g butter
• 1 tbsp rum
• 50 g nougat
• 50 g dark chocolate couverture
• 2 tbsp cocoa powder
• 2 tbsp powdered sugar
• 1 tbsp cocoa powder

Instructions

1. 1.

   Preheat the oven to 180°C (350°F) fan and bake. Butter the springform pan and dust with flour.

2. 2.

   Separate the eggs for the sponge. Beat the yolks with 100 g sugar until fluffy. Whisk the whites with the remaining sugar and a pinch of salt until stiff peaks form. Sift the flour over and fold in gently.

3. 3.

   Pour the batter into the pan and smooth the surface. Bake in the oven for about 40 minutes (test with a skewer). Remove from the oven and cool. Carefully lift out of the pan onto a cooling rack to finish cooling completely. Then cut into six layers with a knife or thread.

4. 4.

   For the cream, whisk 3–4 tbsp milk with the pudding powder and the egg yolk. Boil the remaining milk with sugar. Pour the pudding mixture in while stirring, let bind, then remove from heat. Stir occasionally and allow to cool.

5. 5.

   Beat the butter with rum until creamy.

6. 6.

   Melt the nougat with chocolate and let cool again. Spoon the pudding into the butter and fold in the nougat‑chocolate mixture. Sprinkle cocoa over and stir in.

7. 7.

   Place a sponge layer on the cooling rack and spread chocolate cream on top. Add another layer and spread more cream.

8. 8.

   Continue layering until the cake is fully assembled.

9. 9.

   Spread the remaining cream around the outside of the cake. Chill for about 1 hour.

10. 10.

    Mix powdered sugar with cocoa and sift over the cake.

11. 11.

    Serve garnished with shaved chocolate.