Eggnog cake

Ingredients for 1 servings:

• 200 g ladyfingers, finely crumbled in a food processor
• 70 g dark chocolate, coarsely chopped
• 100 g margarine
• 50 g white chocolate
• 250 ml cream
• 50 ml egg liqueur
• Pistachios, chopped
• Decoration (decorative flowers), made of fondant

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Melt the chocolate and margarine over a pan of simmering water. Thoroughly stir in the cookie crumbs. Pour the mixture into a 24 cm springform pan lined with baking paper and press it into the pan using a spoon to form the base. Chill the base. Melt the chocolate and 2 tablespoons of cream in a small saucepan over low heat. Let cool. Mix the remaining cream with the eggnog and beat with an electric mixer until stiff. Carefully fold in the melted chocolate. Spread the eggnog mousse onto the cake base. Chill the cake for at least 1 hour. Decorate with chopped pistachios and fondant flowers. One slice has approximately 260 kcal.