Ingredients for 1 servings:
- 100 g chocolate (dark chocolate)
- 155 g butter, soft
- 80 g sugar
- 2 packets of vanilla sugar
- 1 pinch of salt
- 7 eggs
- 200 g hazelnuts, ground
- 2 tsp baking powder
- 2 tbsp rum
- 6 sheets of white gelatin
- 75 g powdered sugar
- 200 ml egg liqueur
- 500 g whipped cream
- 1 can peach(s) (850ml)
- 250 g wafer rolls with chocolate
- Fat for the mold
Instructions
Working time approx. 1 hour 30 minutes; Rest time approx. 5 hours; Total time approx. 6 hours 30 minutes
Finely grate the chocolate. Cream together 80g of softened butter with the sugar, 1 sachet of vanilla sugar, and salt. Separate 5 eggs and stir the egg yolks into the butter, one at a time. Mix the chocolate, nuts, and baking powder together with the rum and stir in. Beat 5 egg whites until stiff and fold in in portions. Spread the batter into a greased 26cm springform pan. Bake in a preheated oven (175°C, fan oven 150°C, gas mark 2) for 45-50 minutes. Remove from the pan and let cool. Soak the gelatine in cold water. Separate 2 eggs. Cream 75g of butter with the icing sugar until creamy. Stir in the egg yolks. Squeeze out the gelatine and dissolve it in a saucepan over low heat. Remove the pan from the heat and stir the egg liqueur into the gelatine, leaving only 2 tablespoons. Separately, beat 350g of cream and 2 egg whites until stiff. Mix the eggnog mixture with the buttercream. Fold in the whipped cream first, then the beaten egg whites. Drain the peaches. Place a cake ring around the cake base. Spread about 1 cm of cream on it. Place the wafer rolls, alternating chocolate-side down and up, close together around the edge. Distribute all but two peaches on the cake. Spread the remaining cream on top. Cover and chill for 4-5 hours. Loosen and remove the cake ring. Whip 150 g of cream until stiff, fill a piping bag fitted with a large star nozzle, and pipe tufts onto the cake. Drizzle the cream tufts with 2 tablespoons of eggnog. Cut the remaining peach halves into thin slices and place them between the tufts.



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