Christmas punch chocolate cake

Ingredients for 1 servings:

• 250 g sugar
• 200 g flour
• 100 g nuts, ground
• 4 eggs
• 12 tbsp water, cold
• ½ pack of baking powder
• 200 g biscuits (amaretti biscuits)
• 150 g chocolate (cooking chocolate)
• 100 g gingerbread crumbs
• 125 ml rum
• 200 g butter
• 200 g powdered sugar
• 2 tbsp rum
• 2 tbsp cocoa powder, not instant
• some jam
• 1 cup cake icing (punch icing)
• Desiccated coconut and chocolate flakes, colored sprinkles

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Beat the egg yolks with sugar and water until very foamy (approx. 3-4 minutes), then fold in the nuts, the flour mixed with the baking powder, and the very stiffly beaten egg whites. Pour the batter into a prepared star-shaped pan (smaller than the springform pan) and into a round 26cm pan and bake at 165°C (fan oven). The star-shaped pan is about 20 minutes long and the round springform pan is about 25-30 minutes long. Let cool. Cut the round cake in half once. Heat the punch glaze according to the instructions and pour over the star. Cream: Cream the softened butter until creamy and mix well with the sugar, rum, and cocoa. Filling: Grate the amaretti biscuits, soften the chocolate, and mix with the rum and breadcrumbs until you have a nice mixture. Fill the cake with it, spread 1/3 of the cream over the filling, spread the remaining cream all around the cake, spread some jam in the center of the cake surface and place the star on top. Finish decorating the cake, sprinkle with chocolate flakes and coconut flakes. To ensure the colored sprinkles stick to the punch glaze, I spread a thin layer of jam on the edge of the star and then placed the colored sprinkles on top.