Eggnog Chocolate Cake

Name: Eggnog Chocolate Cake
Ingredients: 5 None eggs, separated; 3/4 cup granulated sugar; 2 tsp vanilla extract; 1 1/4 cups all-purpose flour; 1 tsp baking powder; 1/2 cup red currant jelly, warmed; 2 tbsp powdered sugar; 2 tbsp powdered gelatin; 4 cups heavy cream; 3/4 cup Advocaat (Dutch liqueur); 7 oz dark chocolate, chopped coarsely; 1 tbsp cocoa powder

12 ingredients

5 steps

Ingredients

5 None eggs, separated
3/4 cup granulated sugar
2 tsp vanilla extract
1 1/4 cups all-purpose flour
1 tsp baking powder
1/2 cup red currant jelly, warmed
2 tbsp powdered sugar
2 tbsp powdered gelatin
4 cups heavy cream
3/4 cup Advocaat (Dutch liqueur)
7 oz dark chocolate, chopped coarsely
1 tbsp cocoa powder

Directions

1

Preheat oven to 325°F. Line a 10 inch cake pan with parchment paper.
2

Whip egg whites, sugar, 1 tsp vanilla extract and a pinch of salt together. Add egg yolks, 1 at a time. Fold in flour and baking powder. Transfer to prepared pan, smooth surface and bake for 25-30 mins. Let cool on a wire rack.
3

Turn cake out from pan and remove parchment paper. Cut 1/3 off the top. Place bottom cake layer in a cake ring and coat with warmed jelly, leaving a 1/3 inch border around edges. With a rabbit-shaped cookie cutter, cut several rabbits out of top cake layer. Wrap rabbits in foil and set aside. Sprinkle with 1 tbsp powdered sugar.
4

Soak gelatin in 2-3 tbsp cold water. Combine with 1/4 cup heavy cream and gently heat until melted. Mix with 2 1/4 cups cream and 1 tsp vanilla extract. Whip to stiff peaks then mix in Advocaat and remaining cream. Spread over bottom cake layer. Cover with top cake layer and chill for 2 hours.
5

Heat 2/3 cup cream. Add chocolate and stir until melted. Let cool. Transfer to a piping bag and use to fill rabbit-shaped holes on cake. Chill for 2 hours then remove cake from ring. Coat sides of cake with remaining whipped cream and sprinkle with cocoa powder. Serve with rabbit cut-outs sprinkled with powdered sugar.