Eggnog chocolate cake

Ingredients for 1 servings:

• 4 eggs
• 4 tbsp water, hot
• 120 g sugar
• 3 packets of vanilla sugar
• 90 g flour
• 45 g cornstarch
• 30 g cocoa powder
• 1 pinch of salt
• 4 sheets of white gelatin
• 250 ml egg liqueur
• 600 ml cream
• 50 g chopped pistachios
• 20 g dark chocolate shavings

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours 10 minutes

Preheat oven to 170°C. Line a 26 cm springform pan with baking paper. Separate the eggs. Beat the egg whites until stiff peaks. Beat the egg yolks with 4 tablespoons of hot water until frothy. Gradually add the sugar and 1 sachet of vanilla sugar. Pour the egg whites onto the egg yolk mixture. Mix the flour, cornstarch, cocoa powder, and salt and fold in. Spread the batter into the pan and bake for 25-30 minutes. Then turn out of the pan onto a wire rack and let cool completely. Halve the base horizontally. Soak the gelatine in water. Dissolve it in a hot water bath while it is still dripping wet and mix thoroughly with the advocaat. Chill for about 30 minutes. Whip the cream until stiff peaks, gradually adding 2 sachets of vanilla sugar. Fill a piping bag with 4 tablespoons of the cream and set aside. Fold the rest into the advocaat. Spread a 2 cm thick layer of cream on the bottom layer. Place the top layer on top and press down lightly. Spread the remaining cream all over the cake. Press pistachios onto the edge of the cake. Pipe 12 cream rosettes onto the cake. Decorate the cake with chocolate shavings, fondant chicks, and fondant eggs. Refrigerate for about 2 hours before serving.