Eggnog cake with chocolate icing

Ingredients for 1 servings:

• 50 g chocolate coating
• 30 g butter
• 3 m.-sized eggs
• 150 g sugar
• 100 g flour
• 2 tbsp, levelled cocoa powder
• 2 tsp, heaped baking powder
• 1 pinch of salt
• 3 tbsp water, cold
• 1 jar cherry(s), large, well drained
• 6 sheets of white gelatin
• 400 g whipped cream
• 300 ml egg liqueur
• 175 g dark chocolate coating
• 100 g cream
• 25 g coconut oil
• 30 g brown sugar
• 40 g white chocolate coating for decoration

Instructions

Working time approx. 50 minutes; Rest period approx. 1 day; Cooking/baking time approx. 30 minutes; Total time approx. 1 day 1 hour 20 minutes

Sponge cake: Chop the chocolate coating, melt it with the butter in a double boiler, and let it cool. Separate the eggs. Beat the egg whites with 3 tablespoons of cold water and a pinch of salt until stiff peaks form. Stir in the egg yolks one at a time. Then add the chocolate-butter mixture and mix briefly. Mix the flour, cornstarch, cocoa powder, and baking powder, sift them onto the egg mixture, and fold in with a whisk. Line a 26 cm springform pan with baking paper. Pour in the batter. Bake at 175°C for 30 minutes. Remove the baking paper and let it cool. Filling: Soak the gelatine in water. Whisk 400 ml of cream until stiff peaks form. Squeeze out the gelatine and dissolve it, then gradually mix it with the egg liqueur. Whisk the liqueur into the cream. Chill the cream briefly. Meanwhile, halve the chocolate sponge cake. Arrange the drained cherries on top. Spread 2/3 of the egg liqueur cream on the bottom layer, place the top layer on top, and press down lightly. Spread the remaining cream over the edges. Cover the cake and chill for 5 hours, preferably overnight. Chocolate glaze: Chop the dark chocolate, heat the cream, and melt the chocolate and coconut oil in it, stirring continuously. Let cool for about 10 minutes, stirring occasionally. Spread the chocolate glaze over the cold cake. Finely chop the white chocolate, place it in a small freezer bag, seal it with a clip, and dip it in hot water until the chocolate has dissolved. Cut off a small corner and pipe strips onto the chocolate glaze. Use a wooden skewer to pull the chocolate strips alternately from the top and bottom. Chill the cake for about 2 hours. Tip: If you want to do it quickly, you can also use a triple ready-made Viennese base (but only use 2 of them) and spread 2 packages of dark chocolate coating (or 1 package of milk and 1 package of dark chocolate) on the cake for the chocolate icing.