Cake with eggnog, truffle and chocolate

Ingredients for 1 servings:

• 5 eggs
• 1 pinch of salt
• 150 g sugar
• 2 bars of chocolate, 70% cocoa
• 100 g butter, soft
• 100 g flour
• Fat for the mold
• 150 ml cream
• 1 vanilla pod(s), scraped pulp
• 50 g sugar
• 3 egg yolks
• 3 sheets of gelatin
• 1 bar of chocolate (eggnog truffle)
• 200 g cream, whipped
• 100 ml cream
• Almond(s), sliced

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Total time approx. 3 hours

also suitable as an Easter cake

Separate the 5 eggs. Beat the egg whites with a pinch of salt until stiff peaks form, slowly adding the sugar. Preheat the oven to 180°C. Break a bar of chocolate into pieces and melt it in a bowl over a hot water bath. Remove the bowl from the water bath, add the butter, and beat until light and fluffy. Gradually stir in the 5 egg yolks. Add about 1/3 of the egg whites and mix in with the sifted flour. Then gently stir in the remaining egg whites. Pour the batter into a greased springform pan and bake for about 30 minutes. Then remove from the oven, let it cool, remove from the pan, and cut it in half crosswise. Meanwhile, for the cream, briefly boil the cream with the vanilla bean pulp and sugar, then let it cool slightly. Then gradually stir in the 3 egg yolks. Stir the mixture in a bowl over a hot water bath until slightly thickened. Stir the gelatine, which has been soaked and squeezed out in cold water, into the warm cream and dissolve it. Then let everything cool completely. Cut the truffle chocolate into small pieces. Place one chocolate sponge cake half in a suitable dish. Fold the whipped cream into the vanilla cream and spread over the sponge cake base. Distribute the chocolate truffles on top. Finally, place the second sponge cake on top and press down lightly. Break the second chocolate bar into pieces. Bring the cream to a boil and remove from the heat. Dissolve the chocolate pieces in it while stirring. Then pour the mixture onto the cake and spread evenly. Refrigerate for at least 2 hours. Finally, garnish with toasted almond flakes.