Eggnog chocolate cake

Name: Eggnog chocolate cake
Cook time: 2 h
Total time: 2 h
Yield: 16
Ingredients: 150 g Dark chocolate; 6 Eggs (size M); 525 g Butter; 300 g Sugar; 7-10 Tbsp Salt; 150 g Flour; 300 ml + 3 tablespoons egg liqueur; 450 ml Milk; 1 1/2 packs Pudding powder "Vanilla Flavor"; 75 g Icing sugar; 75 ml chocolate liqueur; 75 g Apricot Jam; 7-10 Tbsp chocolate eggs; 1 TEASPOON Cocoa powder; 7-10 Tbsp Chocolate flakes; baking paper

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 16

150 g Dark chocolate
6 Eggs (size M)
525 g Butter
300 g Sugar
7-10 Tbsp Salt
150 g Flour
300 ml + 3 tablespoons egg liqueur
450 ml Milk
1 1/2 packs Pudding powder "Vanilla Flavor"
75 g Icing sugar
75 ml chocolate liqueur
75 g Apricot Jam
7-10 Tbsp chocolate eggs
1 TEASPOON Cocoa powder
7-10 Tbsp Chocolate flakes
baking paper

Directions

1
Chop the chocolate and melt it over a warm water bath, let it cool down a bit. Separate the eggs. Mix 150 g butter, 150 g sugar and 1 pinch of salt with the whisk of the hand mixer for about 10 minutes until creamy. Stir in the egg yolks individually for about 30 seconds. Stir in the chocolate coating briefly. Sift the flour on top and fold in briefly. Beat the egg whites and 1 pinch of salt until stiff, adding 75 g sugar. Continue beating until you get a creamy, firm beaten egg white. Stir 1/3 of the beaten egg white into the dough.
2
Carefully fold in the remaining beaten egg white. Line the bottom of a springform pan (26 cm Ø) with baking paper. Pour in the dough and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) on the 2nd rack from below for approx. 40 minutes (stick test). Remove from the oven and let cool in the mould. In the meantime bring 300 ml advocaat and 300 ml milk to the boil. Stir pudding powder, 150 ml milk and 75 g sugar until smooth. Add to the boiling liquid and simmer for 1-2 minutes while stirring. Pour the pudding into a bowl and let it cool down to room temperature while stirring occasionally. Whip 375 g butter and icing sugar with the whisk of the hand mixer for about 10 minutes until creamy white. Add the pudding by the spoonful while stirring. Remove the base from the mould, cut horizontally 2 x so that 3 equally thick bases are formed. Sprinkle the cake evenly with liqueur. Cover the bottom cake layer with a cake ring. Spread about 1/4 of the cream on the cake base. Place the 2nd cake base on top and spread with smooth stirred jam. Spread about 1/4 of the buttercream on top.
3
Pour the pudding into a bowl and let it cool down to room temperature while stirring occasionally. Whip 375 g butter and icing sugar with the whisk of the hand mixer for about 10 minutes until creamy white. Add the pudding by the spoonful while stirring. Remove the base from the mould, cut horizontally 2 x so that 3 equally thick bases are formed. Sprinkle the cake evenly with liqueur. Cover the bottom cake layer with a cake ring. Spread about 1/4 of the cream on the cake base. Place the 2nd cake base on top and spread with smooth stirred jam. Spread about 1/4 of the buttercream on top. Place the cake base on top and chill for about 15 minutes. Loosen the cake ring. Spread the rest of the buttercream all around the cake, making the surface of the cake wavy. Chill for about 1 hour. Decorate the cake with chocolate eggs. Sprinkle with 3 tbsp. egg liqueur and dust with cocoa. Decorate the sides of the cake with chocolate shavings
4
Place the cake base on top and chill for about 15 minutes. Loosen the cake ring. Spread the rest of the buttercream all around the cake, making the surface of the cake wavy. Chill for about 1 hour. Decorate the cake with chocolate eggs. Sprinkle with 3 tbsp. egg liqueur and dust with cocoa. Decorate the sides of the cake with chocolate shavings
5
waiting time approx. 3 hours