Creamy eggnog cake!
INGREDIENTS
FOR THE SPONGE CAKE
150 g dark chocolate4 eggs (size M)80 g sugar50 g soft butter200 g ground hazelnuts1 tsp baking powder1 pack vanilla sugar1 pinch of salt
FOR THE FILLING
600 g cream1 tbsp sugar2 packs cream stiffener200 g eggnog
PREPARATION
Step 1
Preheat the oven to 180 degrees top/bottom heat (fan oven: 160 degrees). Line a springform pan (Ø 26 cm) with baking paper. Grate 50 g of the chocolate with a vegetable peeler and set aside. Finely grate the rest of the chocolate using a household grater. Separate the eggs. Beat the egg yolks with sugar for 3 minutes on the highest setting until frothy. Add the soft butter and keep stirring. Stir in the chocolate, nuts and baking powder.
Step 2
Beat the egg whites, vanilla sugar and a pinch of salt until stiff and fold into the mixture. Pour into the tin and bake in the preheated oven for 30 minutes. After baking, remove from the tin immediately and turn out onto a piece of baking paper. Allow to cool completely. Transfer the cooled base to a cake plate.
Step 3
Beat the cream, sugar and cream stiffener until stiff. Fill ¼ of the cream into a piping bag with a perforated nozzle and set aside. Spread the rest of the cream on the chocolate base and smooth it out, also spreading a thin layer of cream around the edge of the cake. Use the cream from the piping bag to pipe dots all around the cake to mark the edge. Carefully pour the eggnog onto the cake and garnish with the chocolate shavings. Chill until ready to serve.
