Chocolate cake with liqueur

Ingredients for 1 servings:

• 800 g dark chocolate coating
• 850 g whipped cream
• 9 tbsp orange liqueur
• 150 g butter or margarine
• 150 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 3 eggs
• 200 g ground almonds
• 100 g flour
• 1 tsp, heaped baking powder
• 25 g coconut oil
• 2 tsp cocoa powder
• Fat and flour for the mold

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 5 hours; Cooking/baking time approx. 20 minutes; Total time approx. 6 hours 50 minutes

For the cream, chop 600g of chocolate coating. Heat 750g of cream in a saucepan, remove from the heat. Add the chocolate coating and melt while stirring. Stir in 6 tablespoons of liqueur. Divide the mixture between 2 mixing bowls and chill for about 2 hours. Cream the butter with sugar, vanilla sugar, and salt. Stir in the eggs one at a time. Mix the almonds, flour, and baking powder and stir into the butter and egg mixture. Grease and flour a square springform pan (24 x 24 cm). Pour in the batter and bake in a preheated oven (175°C electric oven, 150°C fan-assisted oven) for about 20 minutes. Then let cool. Chop 100g of chocolate coating, melt it, and spread it in a thin layer on an upturned baking sheet, then chill. Once the chocolate coating has set, use a spatula to scrape off the chocolate curls. Remove the cake base from the tin and place a rim around it. Drizzle with 3 tablespoons of liqueur. Whisk the chocolate cream until creamy using a hand mixer, then spread it over the base. Chill the cake for about 2 hours. For the icing, chop 100g of chocolate coating and melt it with 100g of cream and coconut oil over low heat. Allow the icing to cool slightly. Remove the cake from the frame and place it on a wire rack. Cover with the icing and chill for about 1 hour. Decorate with chocolate curls and dust with cocoa powder before serving.