Eggnog – Chocolate Cake
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 250 g butter
- 180 g suar
- 20 g vanilla suar
- 4 egg (s)
- 1 pinch (s) salt
- 300 grams flour
- 1 point baking powder
- 1 cup egg liqueur
- 125 g chocolate flakes
- breadcrumbs
- Desiccated coconut
- Almond (s), ground
Print Recipe
Pin Recipe Instructions
- Mix the softened butter with the sugar + vanilla sugar until frothy and gradually add the eggs and the salt. Mix the flour with the baking powder, sieve and stir in. Then add the egg liqueur and stir well, then the chocolate sprinkles.
- Brush a Gugelhupfform thickly with soft butter and sprinkle well with desiccated coconut, mixed with almonds or breadcrumbs, add the dough and bake in the preheated oven in the middle at approx. 175ºC for approx. Turn off the oven and let the cake stand for another 15 - 30 minutes, take it out and let it cool for another 15 minutes on a wire rack. Then fall and let it cool down completely. Serve sprinkled with powdered sugar.
- Tip:
- All ingredients must be at room temperature !!!
- Packed in Tupperware or foil, the cake will keep for a good week.
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