Mole Cake

Preheat the oven to 150 °C fan (conventional 170 °C) and prepare a 26 cm springform.

Separate the eggs: place the whites in a grease-free bowl and set the yolks aside.

Beat the egg whites with 3 tbsp hot water until stiff, then gradually add 90 g sugar and continue beating until the mixture is glossy and the sugar has dissolved.

Briefly fold the egg yolks into the meringue until just combined.

Mix the flour, baking powder and cocoa powder, sift them over the egg mixture and gently fold in.

Pour the batter into the springform, smooth the top and bake for about 20 minutes.

Remove the sponge from the oven, let it cool briefly in the tin, then turn it out onto a wire rack and cool completely.

Prepare the instant pudding mix according to the package instructions with 300 ml cold milk and let it set briefly.

Whip the cream with vanilla sugar and stabilizer until stiff.

Beat the ricotta with 3 tbsp sugar until creamy, then fold in the prepared pudding and finally gently fold in the whipped cream.

Scoop out the top of the sponge with a spoon, leaving about a 1 cm rim all around; crumble the removed cake interior into coarse crumbs.

Fill the hollowed sponge with the cream and shape it into a dome.

Spread the crumbs over the cream and press them in lightly until the surface is completely covered.

Chill the cake before serving, then dust with cocoa powder shortly beforehand.