Eggnog chocolate cake

Ingredients for 1 servings:

• 4 eggs
• 175 g sugar
• 120 g flour
• 1 bag of pudding powder (vanilla flavor)
• 1 tsp baking powder
• Fat for the mold
• 250 ml whipped cream
• 2 bags of gelatine powder (gelatine fix, 15 g each)
• 1 bag of vanilla sugar
• 150 ml egg liqueur
• 100 g dark chocolate, chopped
• 100 g chocolate, whole milk, chopped
• 600 ml whipped cream
• 2 bags of gelatine powder (gelatine fix, 15 g each)
• 300 ml whipped cream
• 1 sachet of gelatin powder (gelatine fix, 15 g)
• 1 bag of vanilla sugar
• 125 ml eggnog
• 1 tsp cocoa powder

Instructions

Working time approx. 50 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 50 minutes

Grease the bottom of a springform pan and line it with baking paper. Beat the eggs with sugar until frothy. Mix the flour with the pudding powder and baking powder, sift and fold in briefly. Bake in a preheated oven at 175°C for approx. 25 minutes. Let the base cool on a wire rack with the baked-on paper without the springform pan rim, then cut the cold base in half. Cut a small piece out of the middle layer and place it in a bowl (approx. 20 cm in diameter). For the eggnog cream, whip the cream with 1 sachet of gelatine fix and vanilla sugar according to the package instructions. Whisk together the eggnog and gelatine fix and fold in the cream. Pour the eggnog cream into the bowl lined with cake mix and let it set in the refrigerator for approx. 30 minutes. Melt the chocolate in a water bath and let it cool. Place the bottom layer on a cake plate and turn the small layer in the bowl onto the center. Place a cake ring around the bottom layer. For the chocolate cream, whip the cream with the gelatin until stiff peaks and briefly stir in the cooled, but still liquid, chocolate. Pour the chocolate cream into the cake ring and smooth it down. Place the top layer on top and press down lightly. Refrigerate the cake for at least 2 hours (preferably overnight). Loosen and remove the cake ring. Whip the cream with the gelatin and vanilla sugar until stiff peaks according to the package instructions. Spread a thin layer of this cream over the top of the cake. Place the remaining cream into a piping bag fitted with a star-shaped or star-shaped nozzle and pipe a border around the cake, covering the top edge of the base. Mix about 3 tablespoons of eggnog with the sifted cocoa powder, transfer to a small freezer bag and seal it tightly. Pour the remaining eggnog, starting from the centre, over the top of the cake and spread evenly. Cut off a small corner from the freezer bag, pipe circles into the eggnog, and shape them with a wooden skewer.