Summary

Ingredients

• 100 g dark chocolate
• 5 egg (s)
• 80 g butter or mararine
• 100 g suar
• 1 pack rum flavor
• 8 tablespoon egg liqueur, (or a little more)
• 200 g almond (s), round
• 400 g whipped cream
• 2 packs vanilla sugar
• 1 pack cream stabilizer
• 75 g chocolate flakes

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Instructions

1. Chop the chocolate and separate the eggs.
2. Beat the egg yolks, fat and sugar with the whisk of the hand mixer until creamy. Add rum baking, 2 tablespoons eggnog, almonds and chopped chocolate and mix in. Beat the egg whites until stiff and fold carefully into the batter.
3. Line a springform pan (diameter 24 cm) with baking paper and fill in the dough. Bake in a preheated oven (electric stove: 200 ° C, gas stove: level 3) for 25 to 30 minutes. Take the cake out of the mold and let it cool down.
4. For the topping, whip the cream, vanilla sugar and cream setter until stiff. Pour a quarter of the cream into a piping bag with a star nozzle. Spread the remaining cream on the cake topper and edge evenly. Decorate the cake with dots of cream from the piping bag and sprinkle the grated chocolate on the edge and the dots of cream. Finally, pour the remaining egg liqueur into the center of the cake and let it flow carefully.