Eggnog cake with chocolate sprinkles and Amaretto

Ingredients for 1 servings:

• 200 ml oil
• 180 g sugar
• 4 eggs
• 1 packet of vanilla sugar
• 1 pinch of salt
• 1 packet of baking powder
• 100 g chocolate sprinkles
• 300 g flour
• 125 ml eggnog
• 2 tbsp Amaretto
• 100 g couverture, dark chocolate or chocolate
• ¼ cube coconut oil, e.g. Palmin

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes

Grease a wreath pan and dust with breadcrumbs. Preheat oven to 175°C (top/bottom heat). Beat eggs with sugar, salt, and vanilla sugar until frothy, then slowly add oil. Sift flour with baking powder and stir into the egg mixture in portions. Stir in egg liqueur, amaretto, and chocolate sprinkles. Pour the batter into the pan, place in the oven, and bake for 50-60 minutes. Test the batter with a skewer, remove from the oven, and leave in the pan for another 10 minutes, then transfer to a wire rack. Melt the chocolate and coconut oil in a double boiler and coat the cake with it.