Eggnog cream cake

Ingredients for 1 servings:

• 100 g dark chocolate
• 5 eggs
• 80 g butter
• 100 g sugar
• 1 tbsp rum, or some rum flavoring
• 8 tbsp eggnog
• 200 g almonds or hazelnuts, ground
• 2 cups whipped cream
• 1 packet of vanilla sugar
• 1 pack of cream stiffener
• 1 pack of dark chocolate shavings

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Chop the dark chocolate and separate the eggs. Beat the egg yolks, butter, and sugar with a hand mixer until creamy. Mix in the rum, 2 tablespoons of egg liqueur, almonds or nuts, and chopped chocolate. Beat the egg whites until stiff and carefully fold into the batter. Line the bottom of a springform pan with baking paper and pour in the batter. Bake in an oven preheated to 175°C (top and bottom heat) for 30 minutes and let cool. The base can be prepared the day before. For the topping, beat the cream with vanilla sugar and cream stiffener until stiff. Fill 1/4 of the cream into a piping bag fitted with a star nozzle. Cover the cake with the rest of the cream. Pipe a closed ring of cream around the cake base using the piping bag to prevent the egg liqueur from running down later. Sprinkle grated chocolate over the edge of the cake and press it down slightly. Finally, pour the remaining egg liqueur into the center of the cake and let it spread. The base must be completely covered with eggnog. Refrigerate the cake until ready to serve. I usually just use two packets of grated chocolate. Then you don’t have to chop the chocolate. This is my absolute favorite cake. All my guests have loved it so far.