Eggnog chocolate cake

Name: Eggnog chocolate cake
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 16
Ingredients: 3 Eggs (size M); 100 g Sugar; 3 packages Vanillin sugar; 1 pinch Salt; 75 g Flour; 50 g Cornstarch; 1 1/2 packs Baking Powder; 5 sheets white gelatine; 150 g Fine dark chocolate (70 % cocoa); 3 Egg yolk (size M); 2 TABLESPOONS Icing sugar; 875 g Whipped cream; 150 ml Egg liqueur; 75 g flaked almonds; 16 Chocolate decor figures to decorate; baking paper

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 16

3 Eggs (size M)
100 g Sugar
3 packages Vanillin sugar
1 pinch Salt
75 g Flour
50 g Cornstarch
1 1/2 packs Baking Powder
5 sheets white gelatine
150 g Fine dark chocolate (70 % cocoa)
3 Egg yolk (size M)
2 TABLESPOONS Icing sugar
875 g Whipped cream
150 ml Egg liqueur
75 g flaked almonds
16 Chocolate decor figures to decorate
baking paper

Directions

1
Separate eggs. Beat the egg whites and 3 tablespoons of water until stiff, adding sugar, 1 packet of vanillin sugar and salt to finish. Beat the egg yolks one after the other. Mix flour, cornstarch and baking powder, sieve onto the egg foam and fold in carefully. Line the bottom of a springform pan (26 cm Ø) with baking paper. Pour in the sponge mixture and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: not suitable/ gas: level 2) for 25-30 minutes.
2
Let the finished sponge cake cool in the mould for approx. 10 minutes, then remove from the mould and let it cool completely on a cake rack. Cut the sponge cake once and place a cake ring around the bottom cake base. Soak the gelatine in cold water. Roughly chop the chocolate and melt on a hot water bath. Cream egg yolks and icing sugar. Add the chocolate while stirring. Whip 375 g cream until stiff and fold into the chocolate cream. Chill the chocolate mousse for about 30 minutes. Squeeze the gelatine, dissolve and add the advocaat, stirring continuously. Whip 500 g cream and 2 packets of vanilla sugar until stiff. Finally, pour the advocaat into the cream while stirring. Also chill briefly (10-15 minutes). Place 3/4 of the advocaat cream and the chocolate mousse in a piping bag with a large perforated spout. Spray both creams alternately as circles on the lower base.
3
Chill the chocolate mousse for about 30 minutes. Squeeze the gelatine, dissolve and add the advocaat, stirring continuously. Whip 500 g cream and 2 packets of vanilla sugar until stiff. Finally, pour the advocaat into the cream while stirring. Also chill briefly (10-15 minutes). Place 3/4 of the advocaat cream and the chocolate mousse in a piping bag with a large perforated spout. Spray both creams alternately as circles on the lower base. Cover with the second base and repeat the same procedure, starting with the other cream as the bottom (checkerboard pattern). Carefully loosen the cake ring and spread the edge with the eggnog cream that has been removed. Spray the remaining creams in the piping bags alternately as tuffs onto the edge of the cake. Chill the cake for about 30 minutes. In the meantime, roast the flaked almonds in a pan without fat, remove and let them cool down. Press the flaked almonds onto the edge of the cake and decorate every second tuff with chocolate figurines. Refrigerate the cake again for about 4 hours
4
Cover with the second base and repeat the same procedure, starting with the other cream as the bottom (checkerboard pattern). Carefully loosen the cake ring and spread the edge with the eggnog cream that has been removed. Spray the remaining creams in the piping bags alternately as tuffs onto the edge of the cake. Chill the cake for about 30 minutes. In the meantime, roast the flaked almonds in a pan without fat, remove and let them cool down. Press the flaked almonds onto the edge of the cake and decorate every second tuff with chocolate figurines. Refrigerate the cake again for about 4 hours