Chocolate eggnog cake

Ingredients for 1 servings:

• 4 eggs
• 75 g sugar
• 1 pinch of salt
• 75 g flour
• ½ tsp baking powder
• 20 g cocoa powder
• 2 tbsp eggnog
• 7 sheets of gelatin
• 5 tbsp eggnog
• 500 g whipped cream
• 100 g powdered sugar
• 2 sheets of gelatin
• 250 g whipped cream
• 1 packet of vanilla sugar
• 150 ml egg liqueur
• n. B. chocolate flakes

Instructions

Working time approx. 1 hour; Rest time approx. 4 hours; Cooking/baking time approx. 30 minutes; Total time approx. 5 hours 30 minutes

For the batter: Beat eggs, sugar, and salt until light and fluffy. Combine flour, baking powder, and cocoa powder, sift, and fold in. Stir in the egg liqueur. Spread the mixture into a 24 cm springform pan lined with baking paper and bake in a preheated oven (160°C fan/convection oven) for 25–30 minutes. Carefully loosen the edges and allow to cool. Then halve horizontally. For the filling, soften the gelatine in cold water, squeeze out the excess water, dissolve it over low heat, and mix it with the eggnog. Whip the cream and powdered sugar until stiff, then fold in the eggnog. Cover the bottom layer with the clean edge of the pan. Spread the eggnog cream on top. Place the second layer on top. Chill the cake for about 2 hours. For the topping, soften the gelatine in cold water. Whip the cream and vanilla sugar until stiff. Spread about 5 tablespoons of cream on the surface of the cake. Fill a piping bag with the remaining cream and pipe dots close together around the edge of the cake. Squeeze out the gelatine, dissolve it over low heat, and mix it with the eggnog. Pour into the center of the cake. Cream Puffs with Chocolate Flakes Decorate and chill the cake for another 2 hours.