John Myers
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Chocolate Egg Liqueur Slices
The perfect chocolate egg liqueur slices recipe with a picture and simple step-by-step instructions.
Dough:
- 125 g Sugar
- 1 Pck. Vanilla sugar
- 2 Eggs size L.
- 70 ml Sunflower oil
- 100 ml Milk
- 175 g Flour type 550
- 20 g Unsweetened cocoa
- 7 g Baking powder
Eggnog cream:
- 150 g Chocolate white
- 200 ml Advocaat
- 1 tsp Vanilla flavor
- 300 g Cream
- 30 g Instant gelatin
Chocolate blanket:
- 300 g Whole milk couverture
- 2 tbsp Cocoa butter
Dough:
- Line a rectangular shape (approx. 24 x 17 cm – corresponds to a round 24 shape) with baking paper. Preheat the oven to 180 degrees.
- Sift the flour, cocoa and baking powder into a bowl and mix. Whip the sugar, vanilla sugar and eggs until the sugar has completely dissolved. Then stir in the oil first and then – alternating with the milk, stir in the flour mixture until a smooth dough is formed. Pour the dough into the pan and slide it into the oven on the 2nd rail from the bottom. The baking time is approx. 30 minutes. Then do the wooden stick test. No more dough should stick to it when it is pulled out. Let the cake cool well in the pan.
Cream:
- Melt the chocolate over a double boiler over medium heat, transfer to a bowl and stir immediately with eggnog and vanilla flavor. Then stir in the instant gelatine, whip the cream until stiff and fold in.
Completion:
- Remove the cake from the tin and cut twice horizontally. Spread out an equally large sheet of transparent film on a correspondingly large, rectangular plate. Clean the closed edge of the rectangular shape, place it on it and enclose it with the foil so that nothing can protrude or run out from under the edge.
- Then first put the top plate in, with the curvature facing up. Since it is usually not completely flat due to the baking, this can be used to hide it well. Now spread half of the egg liqueur cream over it, place the middle plate on it, press down gently, spread the rest of the cream on top and place the bottom plate with its underside on top and press it on. Put the mold in the refrigerator for at least 2 hours.
- For the topping, melt the whole milk couverture together with the cocoa butter over a water bath over medium heat and immediately pour onto the surface of the cake. Then shake the mold a little to smooth the couverture. Do not put the mold in the refrigerator to harden.
- When the cover has set, remove the cake from the mold and divide it into 9 portions with a very sharp knife, repeatedly dipped in hot water. Then decorate them with a dab of whipped cream and some decoration.
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