Eggnog chocolate cake

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites until stiff, adding sugar, 1 packet of vanillin sugar and salt little by little. Stir in the egg yolks one by one. Mix flour and baking powder, sieve over the egg mixture and fold in carefully.

2. 2

   Cover the bottom of a springform pan (26 cm Ø; 8 cm high) with baking paper, fill in the sponge mixture and smooth it down. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 25-30 minutes.

3. 3

   Let it cool down on a cake rack.

4. 4

   Remove the base from the pan and remove the baking paper. Cut off approx. 1/3 of the sponge cake horizontally. Stir the jelly until smooth. Spread the bottom of the cake, leaving about 1 cm free all around. Place the cake ring around the base.

5. 5

   Use 2 bunny cutters (approx. 4.5 and 6 cm long) to cut some bunnies out of the upper bottom. Wrap the cut-out biscuits in foil and set aside. Dust the upper base with 1 tbsp. icing sugar.

6. 6

   Soak gelatine in cold water. Whip 600 g cream, possibly in 2 portions, until stiff, adding 2 sachets of vanillin sugar. Squeeze out the gelatine and dissolve carefully in a saucepan over low heat.

7. 7

   Stir in egg liqueur bit by bit. Stir in some whipped cream, then fold into the remaining whipped cream. Spread the cream on the bottom base and smooth it down. Place the top cake layer on top. Chill for about 2 hours.

8. 8

   Chopping chocolate. Heat 150 g cream, remove from the heat. Melt the chocolate in it, let the ganache cool down. Put the ganache into a piping bag and squirt it into the recesses cut out on the cake.

9. 9

   Refrigerate for a further 2 hours. Remove cake ring. Whip 150 g cream until stiff. Spread the cake rim with it. Dust the edge with cocoa. Arrange the cake. Dust the sponge cake bunnies with 1 tbsp. icing sugar and add them.

Nutrition Facts

KCAL
430 kcal

CARBS
39 g

FATS
25 g

PROTEINS
7 g