Egg Liqueur Cake

Ingredients

• 120 g dark milk chocolate
• 60 g Butter
• 4 eggs
• 180 g sugar
• 75 g flour
• 40 g ground almonds
• 50 g cornstarch
• 2 tsp Baking powder
• 1 Tbsp espresso powder
• 400 ml whipping cream
• 2 tbsp sugar
• 2 packs stabilizer
• 150 ml egg liqueur
• 150 g marzipan
• 50 g chocolate shavings
• cocoa powder (for dusting)

Instructions

1. 1.

   Melt the chocolate with butter in a double boiler. Preheat oven to 175°C. Separate eggs. Beat egg whites into stiff peaks. Whisk yolks with sugar until fluffy. Fold in melted chocolate. Sift flour, cornstarch, almonds, baking powder and espresso powder over the meringue and gently fold in. Pour batter into a parchment‑lined springform pan. Bake at 175°C for about 30 minutes (test with a toothpick). Remove from oven and cool in the pan, then release the cake.

2. 2.

   Beat cream with stabilizer and sugar until stiff peaks form. Spoon about one third into a piping bag fitted with a star tip. Pipe the remaining cream around the cake’s surface. Decorate with cream swirls and pour egg liqueur into the center. Shape marzipan into small balls, dust them with cocoa powder, and place on top of the cream swirls. Finish the edge with chocolate shavings and chill until serving.