Eggnog chocolate cake

Ingredients for 1 servings:

• 3 large eggs
• 100 g sugar
• 3 packets of vanilla sugar
• 1 pinch of salt
• 75 g flour
• 50 g cornstarch
• 1 tsp baking powder
• 5 sheets of gelatin
• 150 g dark chocolate
• 3 egg yolks
• 2 tbsp powdered sugar
• 875 g whipped cream
• 150 ml egg liqueur
• 75 g almond(s), flakes
• possibly confectionery (chocolate pralines)
• 3 tbsp water

Instructions

Working time approx. 55 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 55 minutes

Separate the eggs. Beat the egg whites and 3 tablespoons of water until stiff. Sprinkle in the sugar, 1 packet of vanilla sugar, and salt. Beat in the egg yolks. Mix the flour, cornstarch, and baking powder and fold in. Spread the sponge cake into a 26 cm pan lined with baking paper. Bake at 175°C for 25-30 minutes. Cool. Cut the sponge cake in half crosswise and place the cake ring around the bottom layer. Soften the gelatin. Melt the chocolate. Beat the egg yolks and powdered sugar until creamy. Stir in the chocolate. Beat 375 g of the cream until stiff and fold into the cream. Chill for approx. 30 minutes. Beat the remaining cream with the remaining vanilla sugar until stiff. Fold the liqueur into the cream. Chill. Place 3/4 of the liqueur cream and the mousse one after the other into a piping bag with a hole. Pipe the cream in a spiral onto the first layer. Cover with the second layer. Repeat the process. Spread the edge with the remaining cream. Decorate the cake with polka dots, roasted almonds, and chocolates, if desired. Chill for 4 hours.