Chocolate cake à la Verpoorten

Ingredients for 1 servings:

• 80 g butter
• 100 g sugar
• 5 eggs, separated
• 200 g almonds, ground
• 100 g chocolate coating, grated
• 1 tsp baking powder
• 2 tbsp, leveled rum
• 2 cl eggnog
• 250 ml cream
• 1 pack of cream stiffener
• 1 tsp sugar
• eggnog

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Separate the eggs. Whisk the fat until fluffy, then stir in 80g of sugar. Add the egg yolks and mix. Add the ground almonds, grated chocolate, baking powder, rum, and advocaat and stir in. Whisk the egg whites with 20g of sugar until fluffy. Stir one-third of the egg whites directly into the almond chocolate mixture. Then fold in the rest with a wooden spoon. Line a 24cm springform pan with baking paper and pour in the batter. Bake in a preheated oven at 180°C (top/bottom heat) for about 60 minutes on the lowest rack. Once the cake has cooled completely, add the topping. Whip the cream with cream stiffener and sugar until stiff, pile it onto the cold cake, and smooth it down. Now spoon the advocaat onto the cream, if desired, and spread it evenly. Tip: Decorate with chocolate sprinkles, for example.