Chocolate-nut cake with advocaat

Name: Chocolate-nut cake with advocaat
Cook time: 2 h
Total time: 2 h
Yield: 16
Ingredients: 300 g Dark chocolate; 160 g soft butter; 160 g + 2 teaspoons sugar; 2 packages Bourbon vanilla sugar; 8 Eggs (size M); 4 TABLESPOONS Rum or brandy; 400 g ground hazelnuts; 2 packages Cream stabiliser; 600 g Whipped cream; 5 TABLESPOONS Egg liqueur; 7-10 Tbsp Grease

AUTHOR
Jennie Fields

DIFFICULTY
very easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 16

300 g Dark chocolate
160 g soft butter
160 g + 2 teaspoons sugar
2 packages Bourbon vanilla sugar
8 Eggs (size M)
4 TABLESPOONS Rum or brandy
400 g ground hazelnuts
2 packages Cream stabiliser
600 g Whipped cream
5 TABLESPOONS Egg liqueur
7-10 Tbsp Grease

Directions

1
Grate 200 g chocolate finely. Cream butter, 160 g sugar and vanilla sugar with the whisk of the hand mixer. Stir in the eggs one by one. Stir in rum or brandy. First fold in nuts, then chocolate with a dough scraper. Grease a springform pan (26 cm Ø). Fill in the dough and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for about 1 hour. Take out, remove the edge of the dough from the tin and let it cool down on a cake rack
2
Coarsely chop 100 g chocolate and melt over a warm water bath. Using an angle palette, spread evenly on the back of a baking tray and allow to set
3
Remove the cake from the mould. Mix cream thickener and 2 teaspoons sugar. Whip the cream in 2 portions until stiff, pouring half of the cream mixture into each portion. Spread the cream all around the cake, forming hollows in the surface with a spoon. Spread the advocaat on the cake
4
Use a spatula to grind the chocolate into small rolls. Spread the rolls over the cake. Lift the cake onto a cake plate
5
waiting time approx. 1 1/2 hours