Enjoy this Tasty Egg Liqueur Chocolate Cream Cake

Oct 16, 2018 by apost team

You will absolutely love this cake and won't be able to stop eating it, because the mixture of creamy chocolate, sweet cream and tasty egg liqueur melts in your mouth and makes you crave another piece!

To make the cake in a medium-sized springform pan (9 inches in diameter) and get 12 pieces, you need the following ingredients:

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• 4 medium sized eggs


• 5 tablespoons powdered sugar for the cake batter


• 1 pinch salt


• 5 tablespoons non-slip flour


• 1.5 tablespoons cocoa powder


• 1/2 packet baking powder


• 9 sheets gelatine


• 10 tablespoons egg liqueur for the icing and 7 tablespoons egg liqueur for the filling


• 26 oz cream (whipped cream is perfect)


• 3.5 oz icing sugar


• 1 packet of vanilla sugar


• Enough chocolate to decorate (12 pieces of chocolate leaves, chocolate drops or just chocolate sprinkles)














 

This cake is juicy and tasty, which unfortunately means it isn't great for your waistline. Each portion has 380 calories, which can be further divided into 25 g fat, 28 g carbohydrates and 6 g protein. But in the end, its taste makes up for everything!

First you have to prepare the dough. Mix the eggs, sugar, and salt with a hand mixer or a food processor until it's a light foam. First mix the flour, baking powder, and cocoa powder, and then slowly incorporate it into the cake mixture while stirring at the same time. Finally, add 2 tbsp egg liqueur to the mixture, pour all of it into a greased or paper-lined springform pan and bake for 25 to 30 minutes in a preheated oven (electric oven at 350 degrees or convection oven at 320 degrees). A poke with a toothpick guarantees that the cake is ready when no dough sticks to the pick.

After letting it cool, you should cut the cake base in half, then return the lower part back to the springform pan, and then you should spread the filling over the bottom of the cake in the pan. To make the filling, first soften 7 sheets of gelatine in cold water and dissolve them in 5 tbsp of egg liqueur. At the same time mix 17 oz cream with the icing sugar, beat the mixture until it's stiff and then mix with the egg liqueur-gelatine mixture. After you have spread the filling on the cake base, place the top of the cake back on top and let the whole thing rest in the refrigerator for about 3 hours.

The crowning glory of the cake is the topping. For this, 2 sheets of gelatine are soaked again and dissolved in 10 tablespoons egg liqueur. Beat the 9 oz whipped cream and vanilla sugar until stiff. Spread a thin layer on the top of the cake. The remaining cream mixture is spread onto the sides of the cake using a piping bag and star nozzle and then it can be decorated using the chocolate pieces. Pour the egg liqueur into the middle of the cake. After another 2 hours in the refrigerator, the cake can be enjoyed.

Enjoy your masterpiece!

All in all, you have almost an hour of preparation time for the egg liqueur chocolate cream cake and about 25 minutes of baking time. But it's completely worth the effort! Enjoy it alone or let your friends taste this great cake, too! If they like it as much as you do, show them our recipe!

Try the cake, be creative while decorating it, and let us know how much you enjoyed it!