Eggnog chocolate cake

Ingredients for 1 servings:

• 4 m.-sized eggs
• 180 g sugar
• 180 g flour, 550
• 100 ml milk
• 2 tsp, crushed cream of tartar
• 20 g cocoa powder, dark
• 2 tbsp milk
• 250 ml whipped cream, 30%
• 2 sachets of Gelatine Fix, 15 g each
• 150 ml egg liqueur, thick
• 170 ml coffee drink (unsweetened cappuccino drink, refrigerated section)
• 100 g dark chocolate coating
• 100 g chocolate coating, whole milk
• 100 g sugar
• 6 sheets of gelatin
• 2 tbsp coffee powder (unsweetened cappuccino powder)
• 500 ml whipped cream, 30%
• 400 ml whipped cream, 30%
• 2 sachets of Gelatine Fix, 15 g each
• 250 ml egg liqueur, thick (egg liqueur level)
• 3 sheets of gelatin
• 2 tsp, levelled cocoa powder, dark sifted
• n. B. chocolate decoration

Instructions

Working time approx. 3 hours; Rest period approx. 1 day; Cooking/baking time approx. 20 minutes; Total time approx. 1 day 3 hours 20 minutes

with a subtle cappuccino note

Line a 26 cm springform pan with baking paper. Beat the eggs and sugar with a hand mixer until white and creamy, then slowly stir in half of the milk on the lowest speed. Mix the flour with the baking powder and also stir in briefly, a little at a time. Take half of the batter and mix it with the cocoa powder and milk. First, place 2 tablespoons of the light batter in the center of the springform pan. Pour 2 tablespoons of the dark batter onto the light batter. Repeat until both batters are used up – do not smooth it down. Place the springform pan straight into the oven. Bake in a preheated oven at 180°C (convection oven) on the second rack from the bottom for 20 minutes until golden brown. Test: Gently press the warm batter onto the cake base with your fingertips. If it springs back, the batter is perfect. Let the base cool in the pan on a wire rack for 30 minutes. Remove the baking paper and the springform pan and let the base cool completely (ideally wrapped in cling film overnight). The next day, cut the sponge cake in half. Cut a small piece out of the middle layer and place it in a 20 cm diameter bowl. If necessary, add another piece of the cut-out piece. The bowl should be completely filled with it. Cover the bowl with plastic wrap. Place the bottom layer on a cake plate and surround it with a 9 cm high cake ring. Use the top thin cake layer for something else. For the eggnog cream: Beat the cream with 1 sachet of gelatine using a hand mixer until stiff peaks form. Whip the eggnog with 1 sachet of gelatine, then lightly fold the cream into the eggnog and pour into the bowl with the sponge cake. Chill the sponge cake with the filling for 30 minutes and then carefully turn it out onto the center. For the chocolate cappuccino cream: Heat the cappuccino drink, stir in the sugar and cappuccino powder and dissolve the finely chopped chocolate while stirring. Soak the gelatine in cold water for 5 minutes, squeeze it out, and dissolve it in the water as well. Chill the mixture for 20 minutes. Whip the cream until stiff and fold it in portions loosely. Pour the chocolate cappuccino cream into the cake ring, smooth it out, and refrigerate for at least 5 hours. For the cream filling: Whip the cream with the gelatine fix using a hand mixer and spread it over the chocolate cream until smooth. Leave to set in the refrigerator for about 1.5 hours. For the advocaat topping, gently warm the advocaat. Dissolve the soaked and squeezed gelatine in it. Take 4 tablespoons of the advocaat, mix well with the cocoa, and transfer it to a small freezer bag. Spread the light-colored advocaat evenly over the cake, starting in the center. Cut off a very small corner of the freezer bag and pipe circles into the advocaat. Immediately pull the gelatine from the center outwards with a wooden skewer and allow to set. Cover the cake with chocolate ornaments.