Chocolate almond cake with eggnog glaze

Ingredients for 1 servings:

• 300 g chocolate, dark
• 6 eggs, separated
• 1 pinch of salt
• 250 g butter, soft or margarine
• 300 g sugar
• 1 packet of vanilla sugar
• 300 g almonds, ground
• 6 tbsp flour
• ½ pack of baking powder
• 100 g powdered sugar
• 2 tbsp eggnog
• Fat for the mold
• Breadcrumbs or flour for the mold

Instructions

Working time approx. 15 minutes; Rest time approx. 3 hours 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 4 hours 45 minutes

Melt the coarsely chopped chocolate in a double boiler or in the microwave (1 minute on high power), let cool slightly. Separate the eggs, beat the egg whites with a pinch of salt until stiff peaks form, and set aside. Beat the egg yolks with the sugar and vanilla sugar until fluffy. Stir in the softened butter, then stir in the ground almonds and melted chocolate. Mix the flour and baking powder and stir into the chocolate-egg mixture. Finally, add the egg whites, first mixing 1/3 into the batter, then carefully folding in the rest, ideally using a spatula. Grease a large loaf pan and sprinkle with breadcrumbs, then pour in the batter. The pan should be large enough to allow about 1/3 of space at the top, as the cake will rise quite a bit during baking (my pan is 30 cm long). Bake at 180°C (top/bottom heat) on the middle rack for 60 minutes. Place the cake in the pan on a wire rack and let cool for 30 minutes. Then, using a knife, loosen the pan from the sides and carefully turn it out onto a wire rack. For the glaze, mix the powdered sugar with 2-3 tablespoons of eggnog. The glaze should be thick enough to just run. Spread the glaze onto the still-hot cake, allowing it to run down the sides. Let the cake cool for at least 3 hours, until the glaze has set.