John Myers
Ingredients for 1 servings:
- 4 eggs
- 120 g cane sugar, fine
- 32 g oil, neutral
- 80 g spelt flour, fine
- 25 g baking cocoa
- some butter and flour for the mold
- 120 g milk chocolate coating
- 250 g whipped cream
- 50 g powdered sugar
- 250 ml whipped cream
- 250 g whipped cream, vanilla
- 10 g Bourbon vanilla sugar
- 100 ml egg liqueur
- 150 ml whipped cream
- 100 ml whipped cream
- 20 g powdered sugar
- 1 pack of chocolate rolls
- 1 pack of confectionery (Rocher)
Instructions
Working time approx. 1 hour; Rest time approx. 3 hours 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 5 hours
Line the bottom of a 24cm springform pan with baking paper; butter and flour the sides. Preheat the oven to 160°C (top/bottom heat). For the base, beat the eggs with the brown sugar until very foamy. Gradually add the oil. Mix the flour and cocoa powder and carefully fold into the egg and sugar mixture. Pour the batter into the pan and smooth it down. Bake in the preheated oven on the middle rack for about 30 minutes. Do the skewer test! Let the base cool. For the chocolate mousse, melt the chocolate coating over a water bath. Mix the whipped cream with the powdered sugar until smooth and slowly stir in the melted chocolate. Whip the whipped cream until stiff peaks form and carefully fold it in. Place the cooled base in a cake ring and spread the chocolate mousse evenly on top. Refrigerate for about 30 minutes. For the vanilla eggnog mousse, combine the vanilla whipped cream with the vanilla sugar and eggnog until smooth. Whip the whipped cream until stiff and carefully fold in. Carefully spread the eggnog mousse over the chocolate mousse and chill for at least 3 hours, preferably overnight. For the decoration, whip the whipped cream with powdered sugar until stiff and decorate the cake. Decorate with chocolate curls and Rocher chocolates as desired.
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