Chocolate Cake with Liqueur Cream

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10-12 people
Ring mould, ca. 1 1/2 liter
Preparation time: Approx 45 min.
Cooking time: 45-50 min.
Oven temperature: 175° C / 345° F
Bottom shelf of the oven
Can be frozen without the trimmings

Ingredients
Cake:

175 g [6 oz] butter
150 g [5,3 oz] cooking chocolate
85 g [3 oz] sugar (1 dl / 0,2 pt)
3 eggs
75 g [2,65 oz] flour (1 1/4 dl / 0,25 pt)
50 g [1,75 oz] hazelnut kernels
Fill and garnish:
50 g [1,75 oz] butter
100 g [3,5 oz] cooking chocolate
2 egg yolks
4 tablespoons powdered sugar
3.2 dl [0,65 pt] sour cream, 35%
coffee liqueur or other liqueur to taste

Approach

[1] Break the chocolate for the cake dough into chunks. Melt the butter, add the chocolate and stir until it has melted and the mixture is smooth. Whisk in sugar, add eggs, one at a time, and whisk well between each time. Chop the nut kernels and add them to the mix with sifted flour.

[2] Put the mixture into a well greased high ring mould and bake as directed. Let the cake stand for a moment in the mold until you vault it on a grid. Cool cake. Cut the cold cake into 3 layers and soak them with liqueur.

[3] Melt the butter for the cake filling, and melt 50 g of the chocolate (in bits) in it. Whisk until the mixture is slightly cooled. Add the egg yolks and  icing sugar and whisk until the filling is smooth. Whisk in about 1 1/2 dl / 0,3 pt sour cream and let the filling stand cold for about 10 min. Whisk in the rest of the sour cream, along with liqueur to taste (preferably using an electric hand mixer). Set the bowl cold immediately if it appears that the filling may seperate.

[4] Spread two of the cake layers with barely half the filling, and cover the cake with the remaining. Make vertical stripes in the top glazing with a fork. Cut chocolate shavings and sprinkle them on the cake.

[5] This can be done in advance: The cake can be baked and asembled with the filling 1-2 days in advance. Let cake stand covered in the refrigerator or freeze it (without covering the outside with). A covered, frozen cake thaw in the refrigerator during one day. Decorate the cake with liqueur cream and chocolate shavings 2-3 hours before serving.