in Recipes

Eggnog cake

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Ingredients for 12 servings:

  • 100 g dark chocolate
  • 80 g butter
  • 80 g sugar
  • 2 packets of vanilla sugar
  • 1 pinch of salt
  • 5 eggs
  • 200 g hazelnuts, ground
  • 2 tbsp rum
  • 1 tsp baking powder
  • 250 ml sweet cream
  • 25 g hazelnuts, chopped
  • 100 ml egg liqueur

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Finely grate the chocolate. Whisk the fat, sugar, vanilla sugar, and salt until frothy. Separate the eggs. Whisk the egg yolks into the fat and sugar mixture. Add the chocolate, ground hazelnuts, rum, and baking powder and stir in. Beat the egg whites until stiff and fold them into the nut mixture in portions. Pour the batter into a springform pan and bake in a preheated oven (E: 175°C, Gas Mark 2) for about 50 minutes. Remove from the oven, loosen from the sides, and let cool. Whip the cream until stiff, spread it on the base, and drizzle with the egg liqueur. Decorate with chopped nuts.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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