Chocolate Cream Pie

For the chocolate cream cake, heat the whipping cream. Carefully add the chocolate and coffee powder and stir until completely dissolved (should not boil).

Allow to cool and refrigerate overnight.

Separate the eggs. Beat egg whites with 1 pinch of salt until stiff. Sift in the sugar and continue beating until the beaten egg whites are really shiny.

Gradually add the egg yolks one after the other to the egg white mixture, continuing to beat vigorously until the foam and egg yolks are well combined.

Mix the flour with the baking powder, slowly sprinkle it into the foam mixture and fold it in. Do not beat too long, just so that everything is well combined.

Pour the sponge mixture into a greased springform pan, smooth it out slightly and bake in a preheated oven at about 180 °C for about 35 minutes. The sponge cake should be light brown on the surface.

Test with a chopstick if necessary. Allow to cool well. Remove from the pan, cut 2 times crosswise with a large knife to make a total of three bases. Set aside.

Whip the liquid refrigerator cold chocolate whipped cream with the whisks of a hand mixer and possibly with the necessary packets of cream stiffener (recommended in the warm season) to whipped cream. Carefully, not too long, so that nothing curdles.

Now spread the bottom sponge cake layer thinly with apricot jam and spread with about 1/3 of the chocolate whipped cream. Place middle sponge cake layer on top and

Preparation Tip:

The chocolate and cream cake can also be made without coffee powder.

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