in Recipes

Nut base with eggnog cream

updated

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Ingredients for 1 servings:

  • 1 cup chocolate, grated
  • 5 large eggs
  • 80 g butter
  • 1 tbsp rum, (or rum-flavoring)
  • 8 tbsp eggnog
  • 200 g hazelnuts, ground or almonds
  • 2 cups of cream
  • possibly chocolate sprinkles
  • 100 g sugar

Instructions

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

simple and delicious

Separate the eggs. Beat the egg whites until stiff. Beat the egg yolks with sugar until fluffy. Add the butter, rum, and 2 tablespoons of egg liqueur. Mix well. Stir in the grated chocolate and fold in the stiffly beaten egg whites. Finally, fold in the nuts. Bake at 200°C for 30 minutes. Whip the cream until stiff and spread over the cooled base. Cover with the remaining egg liqueur. Decorate with chocolate sprinkles, if desired.

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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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