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Ant cake with eggnog

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Ingredients for 1 servings:

  • 250 g butter
  • 160 g sugar
  • 4 eggs
  • 1 cup(s) eggnog
  • 250 g flour
  • 1 packet of baking powder
  • 1 rum flavoring
  • 1 cup(s) chocolate shavings
  • 200 g chocolate coating
  • 25 g palm fat

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cream the butter and sugar until fluffy, then beat in the eggs one at a time. Add the egg liqueur and rum flavoring and stir in. Combine the flour and baking powder and stir in. Fold in the chocolate sprinkles. Pour the batter into a greased Bundt cake pan and bake. Electric oven: 175°C (350°F) for approx. 50 minutes. Remove the cake from the pan and let cool. Melt the chocolate coating with coconut oil and spread it over the cake. Note: Cup size 150 ml (5 fl oz).

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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