Alex chocolate cream cake

Ingredients

For the cake layer

• 6 eggs
• 6 tablespoons sugar
• 6 tablespoons oil
• 6 tablespoons flour
• 1 teaspoon baking powder
• 5 g butter
• 1 tablespoon flour

For the syrup

• 150 g sugar
• 150 ml water

For the cream

• 300 g couverture chocolate
• 500 ml whipping cream
• 70 g sour cherries from preserves
• 100 g pitted prunes

For the glaze

• 150 g couverture chocolate
• 150 ml whipping cream

For decoration

• 100 g dark chocolate sprinkles
• 150 g white chocolate
• 4 green cocktail cherries
• 4 yellow cocktail cherries
• 30 g sour cherries from preserves
• 8 cocoa and chocolate sticks

Preparation

1. Heat the oven to 180°C. Grease a 23 cm round cake pan with 5 g of butter and dust it with 1 tablespoon of flour. 2. Bring 150 g of sugar and 150 ml of water to a boil. Let the syrup simmer for 5 minutes, until the sugar has dissolved, then take it off the heat and leave it to cool. 3. Separate the eggs. Beat the egg whites until foamy, gradually add the 6 tablespoons of sugar and beat until stiff peaks form. Mix the egg yolks with 6 tablespoons of oil, then fold in the egg whites. 4. Sift 6 tablespoons of flour with the teaspoon of baking powder. Fold them in with a spatula, using upward strokes. 5. Pour the batter into the pan and bake the cake layer for 25 minutes. After the first 15 minutes, you can open the oven to check; the layer is done when the middle springs back lightly to the touch. Leave it to cool in the pan for about 60 minutes, then remove it. 6. Melt 300 g of couverture chocolate in a double boiler, about 5 minutes. Mix it with 500 ml of unwhipped whipping cream, then refrigerate the cream for 30 minutes. Beat it with a mixer until it increases in volume. 7. Cut the cooled cake layer into three layers and brush them with syrup. Place the first layer on a serving plate, spread half the cream over it and add 70 g of well-drained sour cherries from preserves. Add the second layer, the remaining cream and 100 g of pitted prunes, finely chopped. Place the third layer on top. 8. Break 150 g of couverture chocolate into pieces for the glaze and melt it in a double boiler, about 5 minutes. Add 150 ml of unwhipped whipping cream and stir. Pour the glaze over the cake, covering the sides too. Leave it to set for 15 minutes, then coat the sides with 100 g of dark chocolate sprinkles. 9. Decorate with 150 g of grated white chocolate, 4 green cocktail cherries, 4 yellow cocktail cherries, 30 g of sour cherries from preserves and 8 cocoa and chocolate sticks. Refrigerate the cake for at least 2 hours or leave it overnight.