Eggnog cake

Ingredients for 16 servings:

• 100 g dark chocolate
• 5 eggs
• 80 g butter or margarine
• 100 g sugar
• 1 pack of rum flavoring
• 8 tbsp eggnog (or a little more)
• 200 g ground almonds
• 400 g whipped cream
• 2 packets of vanilla sugar
• 1 pack of cream stiffener
• 75 g chocolate shavings

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Chop the chocolate and separate the eggs. Beat the egg yolks, fat, and sugar with the whisk of a hand mixer until creamy. Add the rum-baking mixture, 2 tablespoons of egg liqueur, almonds, and chopped chocolate and mix well. Beat the egg whites until stiff and carefully fold into the batter. Line a 24 cm springform pan with baking paper and pour in the batter. Bake in a preheated oven (electric oven: 200°C, gas mark 3) for 25 to 30 minutes. Remove the cake from the pan and let it cool. For the topping, whip the cream, vanilla sugar, and cream stabilizer until stiff. Fill a quarter of the cream into a piping bag fitted with a star nozzle. Spread the remaining cream evenly over the cake top and sides. Decorate the cake with dots of cream from the piping bag and sprinkle the grated chocolate over the edges and the dots of cream. Finally, pour the remaining egg liqueur into the center of the cake and let it spread gently.