A great cake recipe for any occasion:
Whip egg yolks and powdered sugar to a light, thick cream. One by one, stir in chocolate, coffee powder, tree nuts, kirsch and cornstarch. Whip the egg whites until stiff and stir them in.
Pour the batter into a buttered and floured cake springform pan. Bake the cake in the oven heated to 180 °C, after 30 to 40 min. make the needle test for the first time.
Cut the cooled cake in half horizontally, spread with whipped cream and sprinkle with a little bit of chocolate. The cake can be stored well 1- 2 days and then tastes even better!
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