Chocolate Cream Cake

For the dough, beat the yolks with the powdered sugar and water until creamy, then slowly stir in the oil. Sift the flour and cocoa powder, mix with the almonds and stir into the yolk mixture.

Lightly beat the egg whites with the sugar. First stir one third of the whipped mixture into the yolk mixture, then gently fold in the rest of the whipped mixture with a whisk.

Butter and flour the bottom of a springform pan (at least 26 cm in diameter). Pour the batter into the pan and bake in a preheated oven at 160° C hot air (or 180° C top/bottom heat) for approx. 45 minutes. Test with chopsticks! Allow to cool.

For the cream, first prepare a pudding. Mix two thirds of the milk, sugar and vanilla sugar in a saucepan and bring to the boil. Whisk the remaining milk with cornstarch and cocoa powder, add to the boiling milk and simmer for 2 minutes, stirring constantly (be careful to stir well so that nothing sticks to the bottom!).

Soak the gelatine in cold water. Stir the chopped chocolate, rum and well-squeezed gelatin into the still hot (not boiling) pudding. Cover the pudding with plastic wrap to prevent a skin from forming and let cool thoroughly. (If the pudding forms lumps, pass it through a sieve or blend finely with a hand blender).

Whip the cream until creamy and fold into the cooled pudding. Use a portion of the cream (approx. 300 g) to coat the cake and for decoration.

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