Eggnog cake

Name: Eggnog cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 1
Ingredients: 1 bar (100 g) dark chocolate; 80 g Butter or margarine; 80 g Sugar; 2 packages Vanillin sugar; 7-10 Tbsp Salt; 5 Eggs (size M); 200 g ground hazelnuts; 2 TABLESPOONS Rum; 1 TEASPOON Baking Powder; 250 g Whipped cream; 200 ml Egg liqueur; 25 g crushed hazelnuts; 8 Chocolade Dessert Decoratief vel

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 1

1 bar (100 g) dark chocolate
80 g Butter or margarine
80 g Sugar
2 packages Vanillin sugar
7-10 Tbsp Salt
5 Eggs (size M)
200 g ground hazelnuts
2 TABLESPOONS Rum
1 TEASPOON Baking Powder
250 g Whipped cream
200 ml Egg liqueur
25 g crushed hazelnuts
8 Chocolade Dessert Decoratief vel

Directions

1
Finely grate the chocolate. Cream fat, sugar, vanillin sugar and salt with the whisk of the hand mixer. Separate the eggs and stir in the egg yolk. Add chocolate, ground hazelnuts, rum and baking powder and stir in. Beat the egg white until stiff and fold into the nut mixture in portions.
2
Pour the dough into a springform pan (26 cm Ø) lined with baking paper, smooth it down and bake in a preheated oven (electric range: 175 °C / gas: level 2) for approx. 50 minutes. Remove the base from the oven, remove from the rim with a sharp knife and let it cool down. Whip the cream until stiff, place on the cake base and pour the advocaat on top. Decorate the cake with chopped nuts and chocolate flakes. Makes approx. 12 pieces
3
Plate: Friesland