Creamy Eggnog Cake with Chocolate Hazelnut Base
Ingredients
Biscuit base
- 150 g dark chocolate
- 4 large eggs
- 80 g sugar
- 50 g soft butter
- 200 g ground hazelnuts
- 1 tsp baking powder
- 1 packet vanilla sugar
- a pinch of salt
Filling
- 600 g heavy cream
- 1 tbsp sugar
- 2 packets whipped cream stabilizer
- 200 g eggnog liqueur
Preparation
Preheat the oven to 180°C top and bottom heat (convection: 160°C).
Line a springform pan (26 cm diameter) with parchment paper.
Shave 50 g of the chocolate with a vegetable peeler and set aside.
Finely grate the remaining chocolate using a household grater.
Separate the eggs.
Beat egg yolks with sugar for 3 minutes on high speed until frothy.
Add the soft butter and continue mixing.
Fold in the chocolate, nuts, and baking powder.
Beat egg whites, vanilla sugar, and a pinch of salt to stiff peaks and fold into the mixture.
Pour into the prepared pan and bake in the preheated oven for 30 minutes.
After baking, immediately loosen from the pan and invert onto a piece of parchment paper.
Let cool completely.
Transfer the cooled cake base to a serving plate.
Whip cream, sugar, and whipped cream stabilizer until stiff.
Transfer 1/4 of the whipped cream to a piping bag with a star tip and set aside.
Spread the remaining whipped cream over the chocolate base, smoothing it and also thinly coating the sides of the cake.
Pipe dots around the edge of the cake with the whipped cream from the piping bag as a border.
Gently pour the eggnog liqueur over the cake and garnish with the reserved chocolate shavings.
Chill until serving.
