What goes better with Easter than a delicious eggnog cake? At the moment I’m on a tear when it comes to old family recipes. I admit: at home the chocolate chips in the cake were smaller, but I also like this version with extra large Callebault chocolate callets in almond dough. Yummy! If you prefer something more traditional, simply grab your favorite chocolate and grate it as small as you like with a knife. A poem! Then the whole floor looks more
chocolatey. The cream makes it nice and chlorinated and the eggnog adds a special twist! Simply delicious! Be sure to test it! Not only grandma will enjoy this, but the whole family! Promised! And if you have children, simply leave out the eggnog at one corner and just spread it generously with delicious cream…
Ingredients
for a springform pan with a diameter of approx. 26 cm
for the dough
80g butter
80g sugar
1 packet of vanilla sugar
5 eggs
200 g ground almonds
1 tsp. baking powder
100 g grated dark chocolate (or simply chocolate callets)
If desired, a spoonful each of brandy and rum
1 pinch of salt
for the decoration
1/4 l cream
1 packet of cream stiffener
1 tsp. sugar
lots of eggnog, hiccup
preparation
Preheat the oven to 150°C top/bottom heat.
Mix butter, sugar and vanilla sugar until fluffy. Separate the eggs and stir in one yolk at a time. Then stir in the almonds, baking powder and chocolate (and if necessary brandy and rum, hiccup). Beat the egg whites in a separate bowl with a pinch of salt until stiff and carefully fold them into the dough by hand.
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