For the small chocolate-maroni cake, first separate the eggs. Beat egg whites with 1 tbsp. granulated sugar until stiff. Mix egg yolks and remaining sugar until foamy.
Stir drinking chocolate powder, rum, milk and cinnamon into the yolk mixture. Then mix in the chestnut flour and the spelt flour.
Pour in the mineral water, stir briefly and carefully fold in the beaten egg whites. Pour into a greased and floured springform pan (diameter 20 cm).
Bake at approx. 170 °C. Heat the nut-nougat mixture and brush the cake with it. Melt the white chocolate and spread on the nut-nougat mixture.
Sprinkle chocolate chips in the middle of the white chocolate.
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