Sponge cake base: Beat the eggs with the sugar for about 10 minutes until a white foamy mass is formed.
Then mix the flour with cocoa and baking powder and carefully fold into the egg mixture with a whisk.
Bake the dough in a springform pan 26cm covered with baking paper for about 35 min.
at 180°C in a preheated oven!
Let cool well and then divide once horizontally! For the cream:
Soak the gelatine in cold water, squeeze out and dissolve in a saucepan over low heat with 4 tablespoons of egg liqueur (must not boil in any case).
Gradually stir in the remaining eggnog and chill.
In the meantime, whip the cream with the sugar until stiff. When the eggnog mixture begins to gel, the cream can be folded in. Place the bottom cake layer on a cake plate and surround it with a cake ring, spread the eggnog cream on top. Place the cake lid on top and chill for at least 5 hours, better overnight.
For the topping: Heat 150g of cream, (be careful!!!! not to boil) and melt the dark chocolate with the palmin in it.
Let the mixture cool for about 5 min.
and then carefully spread it on the top cake layer. To decorate the cake:
I like to add chocolate sprinkles to the edge!
