Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 100 g dark chocolate
- 100 g whipped cream
- 250 g butter, soft
- 1 pinch (s) salt
- 300 g suar
- 1 packet vanilla sugar
- 450 g flour
- 1 packet baking powder
- 4 medium egg (s)
- 100 ml egg liqueur
- 250 g powdered suar
- 8 tablespoon egg liqueur
- 1 teaspoon cocoa powder
- Confectionery (chocolate zebra rolls), for decoration
- Fat, for the shape
- Flour, for the mold
Print Recipe
Pin Recipe Instructions
- Grease a bundt pan and dust with flour. If you use a silicone baking pan, you can omit this step.
- Chop the chocolate, heat the cream and melt the chocolate in it. Let them cool down lukewarm, otherwise you won`t get them out of the pot so well.
- Mix butter, salt, sugar and vanilla sugar until creamy. Mix in the eggs one by one. Mix the flour and baking powder, stir into the cream. Halve the dough. Mix the chocolate cream under one half and 100 ml egg liqueur under the other. Put alternately light and dark dough into the form in blobs, marbling with a fork.
- Bake in the preheated oven (electric stove: 175 degrees, convection: 150 degrees, gas level 2) for about 1 hour. Remove the cake and let it rest for about 10 minutes. Turn out onto a wire rack and let cool down.
- Mix powdered sugar and 8 tablespoons eggnog to form a smooth glaze. Spread the eggnog icing on the cake. Decorate with chocolate rolls and let dry. Then dust the cake with cocoa.
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