Ingredients
Dough:
200 hazelnuts
100 g dark chocolate
80g soft butter
50g sugar
2 teaspoons of baking soda
1 pinch of salt
4 eggs
5 tbsp 43er eggnog
Aside from that:
4-5 tbsp cranberries
150 g 43er eggnog
1 sheet of gelatin
500 g cream
1 teaspoon vanilla sugar
2 packs of cream stiffener
4-5 tbsp grated chocolate, bittersweet
PressPress
that’s how it works
Dough:
Place hazelnuts in the mixing bowl and chop for 7 seconds/speed 10. Add chocolate in pieces. 6 sec/level 9 chop.
Transfer and rinse mixing bowl (completely free of fat)
Insert the stirring attachment. Separate the eggs, add the egg whites and a pinch of salt to the mixing bowl. Beat 3 min/speed 3.5 to snow and transfer.
Preheat oven to 180 degrees O/U
Add butter and sugar to mixing bowl. Mix 4 min/speed 3.5 until creamy. After about 2 minutes, gradually add the egg yolks through the opening in the lid and stir in.
Add the hazelnut-chocolate mixture, baking powder and 5 tablespoons of eggnog to the mixing bowl. Mix in 20 seconds/speed 3.5.
Add the dough to the egg whites and fold in carefully. Place in a springform pan lined with baking paper and bake in the hot oven for approx. Bake for 45 minutes.
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