Eggnog cake

Ingredients for 1 servings:

• 300 g butter
• 300 g dark chocolate
• 5 eggs
• 5 tbsp sugar
• 1 pinch of salt
• 150 g flour
• ½ tsp baking powder
• 500 ml eggnog
• 500 g mascarpone
• 500 g crème fraîche
• 175 g sugar
• 1 jar sour cherries, drained
• some whipped cream for garnish

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Total time approx. 3 hours

with lots of chocolate – not good for your figure

Preheat the oven to 180 degrees Celsius. Melt the butter, roughly chop the chocolate, mix it with the butter and melt over low heat. Beat the eggs with the sugar and salt until frothy. Mix the flour and baking powder and fold it into the egg custard with the melted chocolate butter. Pour the batter into a greased and floured springform pan, smooth it out and bake for approx. 35 minutes. Let it cool and then cut in half horizontally. For the custard, mix the advocaat with the mascarpone, crème fraîche and icing sugar well. Spread half of the sour cherries on the bottom layer and cover with half of the custard. Place the second layer on top, top with the remaining sour cherries and spread the remaining custard on top. Decorate with dollops of cream and chill for 2 hours.