Sponge cake batter for about 12 pieces:
110 g soft butter or
110 g sugar
110 g wheat flour
½ tsp baking powder
25 g cacao
3 tbsp rum
300 g cream
100 g dark chocolate
50 g nut nougat
A little practice will be required
1. Heat up some cream for the topping. Roughly chop the dark chocolate and nut nougat and melt them in the cream. Place into the fridge overnight.
2. Blend the butter or margarine in a mixing bowl using a mixer (beaters) until smooth. Add the sugar, bit by bit, while stirring until well combined. Add each egg separately, stirring for ½ minute at the highest setting. Combine the flour with baking powder and cacao, then add to your wet mixture, alternating with the rum. Fill the batter evenly into the muffin pan.
3. Slide the mould into a preheated oven (top/bottom heat: 180°C, fan-assisted: 160°C). The muffins will be done after approx. 15 minutes.
4. Remove the little cakes from the muffin pan and cool on a cake rack.
5. Take a sharp knife and cut out a little round from the top of each cake, so they all have a dip in them. The cut-out pieces are then cut in 2 halves.
6. Use a mixer (beaters) to blend the topping. Fill the cream into a pastry bag with a star piping tip (Ø about 8 mm) and evenly pipe it into the dip of each of the little cakes. Both halves of the cut out top are then placed on top like wings.