John Myers
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Chocolate Egg Liqueur Cake
The perfect chocolate egg liqueur cake recipe with a picture and simple step-by-step instructions.
dough
- 80 g Margarine
- 100 g Sugar
- 5 Eggs
- 100 Grated dark chocolate
- 200 g Ground almonds
- 2 tbsp Rum
- 1 Glass Advocaat
Covering
- 250 ml Cream
- 1 pack Cream stiffener
- 1 tsp Sugar
- Advocaat
- Cherries
- Beat the margarine until frothy, add 80g sugar and stir in. Separate the eggs and add the yolks. Add the almonds, grated chocolate, baking powder and rum to the mixture, stir together with the egg liqueur.
- Beat the egg whites with 20g sugar until stiff. Stir 1/3 of the mixture into the almond mixture and carefully fold in the rest of the egg whites.
- Put the dough in a springform pan lined with baking paper and bake at 180 degrees for 35 minutes. Then let it cool down properly until it is cold.
- Now whip the cream with the sugar and the cream stiffener until stiff. Put some cream on the surface and smooth it out (just a thin layer). Now use a decorative nozzle to make small wreaths of cream on the layer of cream, which are strung together so that the egg liqueur does not run later. Now put the egg liqueur on a spoon and carefully pour it onto the cake. Finally, put the cherries on top. Finished.
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