Chocolate egg liqueur slices

AUTHOR
Arlie Wyatt
DIFFICULTY
easy
RATING
4 1
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 16
  • 300 g Dark chocolate coating
  • 6 Eggs (size M)
  • 1 pinch Salt
  • 100 g Sugar
  • 175 g Flour
  • 1 TEASPOON Baking Powder
  • 1 TABLESPOON Baking Cocoa
  • 6 sheets Gelatine
  • 150 ml Egg liqueur
  • 800 g Whipped cream
  • 1 package Vanillin sugar
  • 50 g white chocolate
  • 7-10 Tbsp Orchid flowers
  • baking paper
  • 7-10 Tbsp Sugar
  • 7-10 Tbsp Disposable piping bag

Directions

  1. 1

    Coarsely chop 150 g of chocolate coating and melt over a warm water bath. Beat the eggs with the whisk of the hand mixer until thick and creamy, adding salt and sugar. Beat for at least 5 minutes. Mix flour, baking powder and cocoa. Stir the chocolate coating into the egg cream, sift the flour mixture over it and fold in. Line a baking tray with baking paper. Add the mixture and smooth it down.

  2. 2

    Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 10 minutes. Turn onto a tea towel sprinkled with sugar and remove the baking paper. Let it cool down. For the cream, soak gelatine in cold water. Halve the sponge cake plate. Place a baking frame around one plate. Squeeze out the gelatine and melt over a warm water bath. Stir in advocaat. Put it in a cold place. Whip 600 g cream until stiff, pour in vanillin sugar. When the advocaat begins to gel, fold in the cream. Pour the cream on the base and smooth it down. Place the second cake base on top and press down. Chill for about 2 hours.

  3. 3

    Put it in a cold place. Whip 600 g cream until stiff, pour in vanillin sugar. When the advocaat begins to gel, fold in the cream. Pour the cream on the base and smooth it down. Place the second cake base on top and press down. Chill for about 2 hours. Roughly chop 150 g chocolate coating. Heat 200 g cream and melt the chocolate coating while stirring. Remove baking frame. Cut the cake plate into slices. Spread the chocolate icing on the slices and spread lightly. Break the white chocolate into pieces, melt carefully over a warm water bath. Pour into a piping bag and squirt onto the icing, allow to dry. Decorate with orchid leaves and flowers

  4. 4

    Heat 200 g cream and melt the chocolate coating while stirring. Remove baking frame. Cut the cake plate into slices. Spread the chocolate icing on the slices and spread lightly. Break the white chocolate into pieces, melt carefully over a warm water bath. Pour into a piping bag and squirt onto the icing, allow to dry. Decorate with orchid leaves and flowers

  5. 5

    3 hours waiting time

Nutrition Facts

KCAL
400 kcal
CARBS
30 g
FATS
26 g
PROTEINS
8 g

Categories & Tags

Cakes & PastriesCake

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