For the Cake:
- 9 separated eggs
- 1 1/2 cups (300g) sugar
- 9 tablespoons water
- 1 1/4 cups (150g) all-purpose flour
- 3/4 cup (75g) cocoa powder
- 3/4 cup (75g) starch
- 1 packet baking powder
Instructions:
- Separate the eggs, beat the egg whites with sugar until fluffy, about 8 minutes.
- Mix egg yolks with water and gently fold them into the fluffy mixture.
- In a separate bowl, combine all dry ingredients and sift them into the egg mixture.
- Gently fold everything together.
- Pour the batter into a square baking pan and smooth it out. Approximately 10×12 inches.
- Bake in a preheated oven at 160°C (320°F) for about 40 minutes. (Don’t forget the toothpick test!)
For the Cream:
- 2 1/2 cups (600g) heavy cream
- 1 cup (200g) cream cheese
- 1 cup (200g) mascarpone
- 1 packet whipping cream stabilizer
- 1/2 cup (100g) powdered sugar
- 3 tablespoons Nutella
Whip all ingredients except Nutella until stiff peaks form. Add Nutella and briefly mix.
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