Chocolate eggnog cake

Ingredients for 1 servings:

• 200 g butter, soft
• 150 g sugar
• 4 eggs
• 150 g flour
• 2 tsp baking powder
• 200 g hazelnuts, ground
• 30 g dark chocolate, grated
• 200 g jam (cherry jam)
• 4 sheets of gelatin
• 500 g cream cheese
• 100 g powdered sugar
• 200 ml egg liqueur
• 200 g cream
• some eggnog
• 1 kiwi(s)
• Chocolate (chocolate eggs)
• 1 small chocolate decoration (chocolate bunny)

Instructions

Working time approx. 45 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 45 minutes

Cream the butter and sugar until creamy. Then gradually stir in all the other ingredients until the chocolate is incorporated. Pour into a 26 cm springform pan lined with baking paper. Bake in a preheated oven (180°C/350°F top/bottom heat, 160°C/320°F fan, gas mark 3) for approximately 40-45 minutes. Let cool. Cut the cake base in half crosswise. Place a cake ring around one layer, lining the ring with baking paper. Spread the cake base with cherry jam. Soften the gelatin. Mix the cream cheese, powdered sugar, and liqueur until smooth. Whip the cream. Squeeze out the gelatin, dissolve it in a bain-marie, and stir it into the cheesecake mixture. Fold in the cream. Pour 2/3 of the cream onto the base and smooth it down. Cover with the second layer. Spread the remaining cream on top and let it set. Decorate the cake with stripes of advocaat. Peel the kiwi and slice it. Garnish with the halved chocolate eggs. Place the chocolate bunny in the center.