Chocolate Cakes with Coffee Schnapps

Coffee schnapps (12 days preparation)

1. For the coffee schnapps, mix all the ingredients together in a large bottle. Let stand for 12 days and stir daily. Then fill in decorative bottles and give away, for example.

ice

1. Mix the eggs, sugar and vanilla sugar for about 5 to 10 minutes until frothy. Whip the cream until stiff and stir into the egg foam together with the schnapps. Freeze for 1-2 days.

chocolate cake

1. Grease a 26 cm diameter springform pan and refrigerate. Melt the chocolate in a double boiler, stirring occasionally. Then stir the butter into the melted chocolate and set aside. Meanwhile, beat the egg whites with a pinch of salt until stiff. Gradually pour in 75 g of sugar, then chill the egg whites. Beat the egg yolks with hot water until foamy, add the remaining sugar and keep beating until the mixture becomes creamy. Add the chocolate butter, ground almonds, cocoa and coffee brandy and stir in briefly. Finally lift the egg whites underneath and pour the mixture into the prepared form.
2. Bake at 180 degrees for about 25-30 minutes. When testing the chopsticks, the stick should come out slightly damp, but the mass shouldn’t be too sticky either. Let the cake cool down on a wire rack. After cooling, cut out with a round shape. Meanwhile, melt the chocolate in a water bath for the topping. Stir in the mascarpone and coffee schnapps so that you get a smooth, shiny mixture. Place the cut cake in a glass and spread the chocolate cream all around. Put a scoop of ice cream on top and garnish with fresh fruit if you like.