Eggnog cake with chocolate icing

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Coarsely chop 50 g of chocolate coating and melt together with butter in a pot while stirring. Leave to cool. Separate eggs. Beat the egg whites and 3 tablespoons of cold water until stiff, then add sugar and 1 packet of vanillin sugar. Add the egg yolks one after the other and fold in. Then add the couverture butter mixture and briefly fold in. Mix flour, starch, cocoa and baking powder, sieve onto the egg foam mixture and fold in carefully.

2. 2

   Grease the bottom of a springform pan (26 cm Ø) and dust with flour. Pour in the sponge cake mixture and smooth it down. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 30 minutes. Carefully remove the sponge cake base from the edge of the springform pan with a knife. Leave to cool in the mould on a cake rack (at least 2 hours). Soak gelatine in cold water, squeeze out and dissolve. Stir with the advocaat. Chill for 5-10 minutes. Whip 400 g cream and 2 packets of vanillin sugar until stiff. When the advocaat starts to gel, carefully stir in the cream. Slice the chocolate sponge cake horizontally once and spread approx. 2/3 of the advocaat cream on the bottom base. Cover with the second cake base. Spread the rest of the cream on the rim. Chill the cake for 4-5 hours, preferably overnight.

3. 3

   Whip 400 g cream and 2 packets of vanillin sugar until stiff. When the advocaat starts to gel, carefully stir in the cream. Slice the chocolate sponge cake horizontally once and spread approx. 2/3 of the advocaat cream on the bottom base. Cover with the second cake base. Spread the rest of the cream on the rim. Chill the cake for 4-5 hours, preferably overnight. For the chocolate icing, chop 150 g dark chocolate and white chocolate separately. Heat 150 g cream, melt the dark chocolate coating and the coconut oil in it while stirring. Leave to cool, stirring in between. Melt the white chocolate coating and let it cool down a little. Put the white couverture in a disposable piping bag and cut off a small corner. Pour the chocolate icing onto the cooled cake and spread it out so that some of the icing runs down the edges. Spray the white chocolate coating onto the cake and with the tip of a knife, alternately to the right and left. Chill the cake for another 2 hours

4. 4

   Heat 150 g cream, melt the dark chocolate coating and the coconut oil in it while stirring. Leave to cool, stirring in between. Melt the white chocolate coating and let it cool down a little. Put the white couverture in a disposable piping bag and cut off a small corner. Pour the chocolate icing onto the cooled cake and spread it out so that some of the icing runs down the edges. Spray the white chocolate coating onto the cake and with the tip of a knife, alternately to the right and left. Chill the cake for another 2 hours

Nutrition Facts

KCAL
350 kcal

CARBS
28 g

FATS
21 g

PROTEINS
5 g