Ingredients
For 1 Cake tin 26 cm Ø
For the chocolate sponge base
6
Egg(s)
180g
Sugar
1package
Vanilla sugar
1pinch(es)
Salt
40g
Corn flour / starch
100g
Flour, plain
40g
Cocoa powder
30ml
Sunflower oil
g
Butter, for the baking tin
g
Black currant jam, to brush
For the dark chocolate cream
250g
QimiQ Classic, unchilled
175g
Philadelphia
50g
Powdered sugar
150g
Dark chocolate (40-60 % cocoa), melted
For the white chocolate cream
250g
QimiQ Classic, unchilled
175g
Philadelphia
150g
White chocolate, melted
30ml
Advocaat [Eggnog]
0.5
Orange(s), finely grated zest
Preparation
- Preheat the oven to 170 °C (convection oven).
For the base: whisk the eggs, sugar, vanilla sugar and salt together until fluffy.
Sift the corn starch, flour and cocoa powder together and fold into the egg mixture.
Add the oil and mix well.
Fill into a greased cake tin and bake in the preheated oven for approx. 30-35 minutes.
For the dark chocolate cream: whisk the unchilled QimiQ Classic smooth. Add the Philadelphia and the sugar. Fold in the melted chocolate.
For the white chocolate cream: whisk the unchilled QimiQ Classic smooth. Add the Philadelphia. Fold in the melted white chocolate.
Add the eggnog and the orange zest.
Spread one of he chocolate sponge bases with the blackcurrant jam and then 2/3 of the dark chocolate cream. Place the second chocolate sponge base on top. Spread with blackcurrant jam and then 2/3 of the white chocolate cream. Finish with the third sponge base on top.
Spread the remaining dark chocolate cream on to the sponge base. To finish, fill the remaining white chocolate cream into a piping bag and use to pipe a heart on top of the cake.
Refrigerate for at least 4 hours.
Tip: Decorate with fresh berries of choice, mint and marzipan decorations.
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