Eggnog raspberry chocolate cake

Ingredients for 1 servings:

• 150 g milk chocolate
• 150 g butter
• 100 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 6 eggs
• 100 g flour
• 50 g cornstarch
• 1 tsp baking powder
• 300 g whipped cream
• 200 g milk chocolate
• 150 g raspberries, frozen, pureed
• 100 g raspberries, fresh or frozen
• 250 g whipped cream
• 2 tbsp water
• 1 ½ sheets of gelatin
• 1 pack of vanilla pudding
• 350 ml milk
• 50 g sugar
• 6 sheets of gelatin
• 250 ml egg liqueur
• 250 g whipped cream
• 1 pack of cream stiffener
• some cream (eggnog cream)
• Raspberries

Instructions

Working time approx. 1 hour; Rest time approx. 3 hours; Cooking/baking time approx. 50 minutes; Total time approx. 4 hours 50 minutes

from a 26cm springform pan

I’ve transformed my favorite chocolate raspberry cake into an Easter cake with eggnog. I hope you enjoy it! The raspberry chocolate cake is by eva0804 https://www.chefkoch.de/rezepte/1276771233066290/Schokoladen-Himbeertorte.html For the batter, melt the chocolate in a water bath. Separate the eggs and beat the egg whites with the sugar until stiff peaks form. Beat the egg yolks with salt and vanilla sugar until creamy. Stir in the butter and then add the melted chocolate. Mix the flour with the baking powder and fold in alternately with the egg whites. Pour the batter into a 26 cm springform pan and bake at 160°C fan-assisted oven or 180°C top/bottom heat for 40 minutes. Cut the cooled base in half. For the raspberry cream, puree the raspberries (defrost frozen raspberries first) and, if desired, pass them through a sieve. Mix the whipped cream with the puree. Dissolve the gelatin in hot water and add to the raspberry mixture. Then fold in the raspberries. Spread the raspberry cream on one chocolate layer and place the second layer on top, pressing down lightly. For the advocaat cream, prepare the gelatine according to the instructions. Prepare the pudding according to the package instructions, but with only 350 ml milk and 50 g sugar. Stir the gelatine into the hot pudding and let it cool, stirring frequently. When the pudding begins to set, stir in the advocaat. Then whip the cream with the cream stiffener until stiff and fold in. Spread the cream on the second layer and place the last layer on top, reserving some cream for decoration. For the chocolate cream, briefly boil the whipped cream and melt the chocolate in it. Let the mixture cool (about 3 hours) until it’s almost firm. Whip the cream. This will lighten the color. Spread the chocolate cream over the cake. Dot the remaining eggnog cream over the cake in a few dots and decorate with raspberries. Chill the cake for at least 3 hours; I usually leave it in the fridge overnight.