Chocolate Christmas cake

Name: Chocolate Christmas cake
Cook time: 2 h
Total time: 2 h
Yield: 16
Ingredients: 2 bars (à 100 g) dark chocolate; 200 g Whipped cream; 60 g Butter or margarine; 3 Eggs (size M); 150 g Sugar; 1 package Vanillin sugar; 175 g Flour; 1 1/2 TABLESPOONS Cocoa powder; 3 TABLESPOONS Amaretto liqueur; 3 TABLESPOONS Apricot Jam; 300 g Dark chocolate coating; 150 g Icing sugar; 300 g Marzipan raw mass; 20 g Almonds (with skin); Baking paper, cling film and freezer bags

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 16

2 bars (à 100 g) dark chocolate
200 g Whipped cream
60 g Butter or margarine
3 Eggs (size M)
150 g Sugar
1 package Vanillin sugar
175 g Flour
1 1/2 TABLESPOONS Cocoa powder
3 TABLESPOONS Amaretto liqueur
3 TABLESPOONS Apricot Jam
300 g Dark chocolate coating
150 g Icing sugar
300 g Marzipan raw mass
20 g Almonds (with skin)
Baking paper, cling film and freezer bags

Directions

1
Chopping chocolate. Bring the cream to the boil, melt the chocolate in it while stirring. Cover and let cool in a mixing bowl for about 4 hours. In the meantime melt the fat for the sponge cake and let it cool down a little.
2
Separate eggs. Beat egg whites until stiff. Gradually add sugar and vanillin sugar. Carefully stir in the egg yolks. Sift flour and cocoa over it. Carefully fold in the fat. Pour the sponge mixture into a springform pan lined with baking paper (¯ 24 cm).
3
Bake in the preheated oven (electric: 175 °C / gas: level 2) for 25-30 minutes. Remove from the tin and let cool on a cake rack. Cut the base horizontally once. Whip the chocolate cream with the whisk of the hand mixer until thick and creamy.
4
Place the edge of the springform pan around the lower base and sprinkle with Amaretto. Spread chocolate cream on top and place the second cake layer on top. Press lightly and refrigerate again for about 30 minutes.
5
Warm the jam and pass through a sieve. Loosen the edge of the mould. Spread the cake with jam. Coarsely chop the chocolate coating and melt in a hot water bath. Sift icing sugar and knead with the marzipan.
6
Put 1/3 of the marzipan aside, roll out the rest between 2 layers of cling film in cake size thinly. Place on the cake using the bottom foil, press lightly. Put 2 tablespoons of couverture in a small freezer bag.
7
Cover the cake with the rest and let it dry. Roughly chop the almonds. Roll out the remaining marzipan, cut out Santa Claus and star. Place on the almost dry chocolate coating. Cut a tiny point off the freezer bag and decorate Santa Claus with it.
8
Sprinkle with almonds.