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Eggnog – Chocolate – Nut – Cake

updated

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Ingredients for 1 servings:

  • 200 g flour
  • 250 g sugar
  • 250 g butter
  • 5 eggs
  • 1 packet of vanilla sugar
  • 1 packet of baking powder
  • 100 g chocolate (block chocolate), grated
  • 1 cup eggnog
  • 200 g hazelnuts, ground
  • 200 g chocolate coating, whole milk for the icing
  • Fat for the mold
  • Breadcrumbs for the mold

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

super juicy – delicious

Beat the sugar, vanilla sugar, and eggs with a hand mixer until fluffy, then add the softened butter. Add the egg liqueur, flour, baking powder, grated chocolate, and ground nuts and mix everything together. Pour the batter into a greased and crumbled Bundt cake pan and bake at approximately 180°C (convection oven) for approximately 45-50 minutes. Once cooled, cover the cake with the chocolate coating and let it cool.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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